Stuffed Red Bell Peppers With Rice, Pine Nuts And Currants Recipe

Name: Stuffed Red Bell Peppers With Rice, Pine Nuts And Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra virgin olive oil; 3 onions, finely chopped; 3/4 cup long-grain white rice; 1/4 cup pine nuts; 2 tablespoons raisins; 2 small tomatoes, chopped; 1 -2 tablespoon of fresh mint or 2 teaspoons dried mint; 1/4 teaspoon ground allspice; 1/2 teaspoon sugar; 1/2 teaspoon lemon juice; salt and pepper; 2 3/4 cups vegetable broth; 6 -7 small red peppers (total weight about 1-1 1/3 kg.)

Servings: persons

5 tablespoons extra virgin olive oil
3 onions, finely chopped
3/4 cup long-grain white rice
1/4 cup pine nuts
2 tablespoons raisins
2 small tomatoes, chopped
1 -2 tablespoon of fresh mint or 2 teaspoons dried mint
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/2 teaspoon lemon juice
salt and pepper
2 3/4 cups vegetable broth
6 -7 small red peppers (total weight about 1-1 1/3 kg.)

1
Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes. Add rice and pine nuts and stir 5 minutes over low heat. Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes.
2
Add 1 1/4 cups broth and bring to a boil. Cover and cook over low heat for 12 minutes or until liquid is absorbed.
3
Taste and adjust seasoning; rice will be only partially cooked.
4
Preheat oven to 175u00b0C Cut a slice off stem end of peppers, leaving stem on. Reserve slice; remove core and seeds from inside pepper.
5
Spoon stuffing into peppers and cover with reserved slices.
6
Stand them in a baking dish in which they just fit.
7
Add 1 1/2 cups broth or hot water to dish.
8
Sprinkle peppers with 2T oil.
9
Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, 3 onions, finely chopped, 3/4 cup long-grain white rice, 1/4 cup pine nuts, and more.

Yes, Stuffed Red Bell Peppers With Rice, Pine Nuts And Currants falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Red Bell Peppers With Rice, Pine Nuts And Currants

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