Mediterranean Stuffed Peppers
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Ingredients
| 6 | md. red or | | green capsicums, even in size |
Stuffing
| 3/4 cup | rice | | 4 tbsp. | olive oil | | 2 | onions, chopped | | 2 tbsp. | pinenuts | | 1 tsp. | salt | | 3 | lg. ripe tomatoes, peeled, seeded, chopped | | 1/4 tsp. | ground pepper | | 1/4 tsp. | allspice | | 2 tsp. | sugar | | 2 tbsp. | chopped parsley |
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Instructions
In a bowl cover rice with boiling water and stand until it cools to room temperature. Drain and rinse with cold water; drain. Heat 2 tbsp. of oil in a saucepan; add the onion and sauté‚ until pale golden. Add pine nuts and fry for a minute. Add drained rice and salt and continue to stir until rice is translucent, approximately 5 minutes. Add tomatoes, 1/2 cup boiling water, spices, sugar and parsley. Reduce heat and cook a further 15 minutes until liquid is completely absorbed. Allow to cool completely.
Cut the tops off the capsicums and remove the seeds. Fill with rice stuffing without packing tightly, and cover with the lids. Arrange close together in a heavy pan and drizzle with the remaining olive oil. Pour over 1/2 cup boiling water; cover and simmer 25 to 30 minutes or until rice and capsicums are tender. Add more water if necessary to avoid burning. Cool in pan.
Author's Comments
These look spectacular arranged on a large platter with lemon wedges. Serve at room temperature as a first course or a luncheon, with plenty of crusty bread. They can be made the day before and kept air-tight in the refrigerator.
Recipe from New Idea, June 20, 1998, by Suzanne Gibbs.
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