Red Pepper Stuffed with Rice, Pine Nuts, and Currants

A delightful dish featuring red bell peppers filled with a savory mixture of rice, pine nuts, and currants, baked to perfection.

Ingredients

5	tablespoons extra virgin olive oil
3	onions, finely chopped
¾	cup long-grain white rice
¼	cup pine nuts
2	tablespoons raisins
2	small tomatoes, chopped
1-2	fresh mint or 2 teaspoons dried mint
¼	teaspoon ground allspice
½	teaspoon sugar
½	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)

Instructions

• 1. In a saute pan, heat 5 tablespoons of extra virgin olive oil over medium heat. Add finely chopped onions and saute for 10 minutes.
  2. Stir in 3/4 cup of long-grain white rice and 1/4 cup of pine nuts, cook for 5 minutes over low heat. Add 2 tablespoons of raisins, chopped small tomatoes, fresh or dried mint, ground allspice, sugar, lemon juice, salt, and pepper. Cook for an additional 2 minutes.
  3. Pour in 2 3/4 cups of vegetable broth, bring to a boil. Cover and simmer over low heat for 12 minutes or until the liquid is absorbed. The rice should be partially cooked at this point.
  4. Preheat the oven to 175°C. Cut a slice off the stem end of each red pepper, keeping the stem intact. Remove the core and seeds from inside the peppers.
  5. Stuff the peppers with the rice mixture and cover each with the reserved slice of pepper. Stand the stuffed peppers in a baking dish.
  6. Pour 1 1/2 cups of broth or hot water into the baking dish. Drizzle the peppers with 2 tablespoons of olive oil.
  7. Cover the dish and bake for 1 hour or until the peppers are tender. Baste the peppers occasionally and add more water if needed during baking.

Jul 20, 2024