Stuffed Red Bell Peppers With Rice, Pine Nuts And C

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Stuffed Red Bell Peppers With Rice, Pine Nuts And Currants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions