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Stuffed Red Bell Peppers With Rice, Pine Nuts and Currants

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“Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07.”
READY IN:
1hr 45mins
SERVES:
6-7
UNITS:
US

Ingredients Nutrition

Directions

  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 175°C 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.

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