Stuffed Red Bell Peppers With Rice Pine Nuts And Currants Recipes

STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS

Steps:

• 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.
• 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.
• Taste and adjust seasoning; rice will be only partially cooked.
• 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.
• Spoon stuffing into peppers and cover with reserved slices.
• Stand them in a baking dish in which they just fit.
• Add 1 1/2 cups broth or hot water to dish.
• Sprinkle peppers with 2T oil.
• Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.

STUFFED RED BELL PEPPERS WITH TUNA

Steps:

• Slice red pepper in half and remove seeds.
• Fill each half with equal amounts of tuna.
• sprinkle almonds on top of tuna.
• Spread on salsa.
• Cover each pepper with 2 slices of cheese.
• Enjoy!
• You can also heat them up in the microwave until they are warm.

STUFFED BELL PEPPERS WITH RICE AND VEGGIES

Steps:

• In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
• In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
• Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.

BELL PEPPERS STUFFED WITH RICE, RAISINS, AND PINE NUTS

Steps:

• For the filling, fry the onion in 3 tablespoons oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 cups water and add salt, pepper, and sugar. Stir well and cook for 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants or raisins, tomato, cinnamon, allspice, mint, dill, parsley, and lemon juice, as well as the rest of the oil.
• Retaining the stalk, cut a circle around the stalk end of the peppers and set to one side to use as caps. Remove the cores and seeds with a spoon and discard. Fill the peppers with the rice mixture, and replace the caps.
• Arrange the peppers side by side in a shallow baking dish, pour about water into the bottom, and bake in the oven preheated to 375°F for 45 to 55 minutes, or until the peppers are tender. Be careful that they do not fall apart.
• Serve cold, accompanied, if you like, by a bowl of yogurt beaten with or without crushed garlic.