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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 281.5 kcal |
| Protein | 4.1 g |
| Fat | 15.6 g |
| Carbohydrates | 33.6 g |
| Fiber | 3.3 g |
| Sugar | 8.8 g |
Published on Jul 20, 2024 by Luminița