Stuffed Red Bell Peppers With Rice Pine Nuts And Currants Food

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 PEPPERS WITH PILAF

Steps:

• Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers. Set aside.
• Heat the oil in a large saute pan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg. Add the hot water and lemon juice, adjust seasonings, and bring to a boil. Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes. Remove from heat and let rice stand for 5 to 10 minutes to cool.
• Preheat oven to 350 degrees.
• Stuff the peppers loosely with the rice mixture, and close them with the reserved caps. Place stuffed peppers side by side in a baking dish and drizzle with olive oil. Add a little water to the baking dish, cover and bake for 30 to 40 minutes, or until peppers are tender and rice is fully cooked, adding more water to dish if needed. Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges.

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.

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.

BEAN AND RICE STUFFED RED BELL PEPPERS - CROCK POT

Steps:

• Remove the tops, membranes and seeds from the red peppers.
• Stir together rice, chili, and 1/2 of the cheese.
• Spoon into the peppers.
• Pour the diced tomatoes and juice into a 5-6 quart crock pot.
• Placed stuffed peppers filled side up into crock pot.
• Cover and cook on low for 5 hours or high for 3 hours.
• Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
• Serve with sour cream.

STUFFED RED BELL PEPPER

Steps:

• Preheat oven to 375 degrees. In a large non-stick skillet, Lightly brown beef and onion. Turn heat to low and add seasonings and cook until beef is completely browned. Remove from heat and stir in spinach.
• Wash bell peppers and remove tops, cores and seeds. Stuff each pepper with 1/2 to 2/3 cup of beef mixture. Put peppers in glass baking dish and pour 2 tbsp water into the bottom. Cover with foil and bake for 50 minutes.
• Remove stuffed peppers from oven and take off foil. Turn up oven to 400 degrees. Cook peppers for additional 10 minutes. Allow to cool somewhat before serving.

TOMATO STUFFED RED BELL PEPPERS

Steps:

• Place a few teaspoons of oil into a shallow rasting dish.
• Cut peppers in half lengthwise and lay them cutside up.
• Add a small whole or half tomato to each pepper.
• Sprinkle chopped basil leaves, spring onions, chopped garlic and salt and pepper over.
• Drizzle with the olive oil.
• Bake 25 minutes.

PEPPERS STUFFED WITH RICE

Steps:

• Fry the onion in 3 tablespoons of the oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 1/2 cups water and add salt, pepper, and sugar. Stir well, and cook 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants, tomato, cinnamon, allspice, mint, dill or parsley, lemon juice, and the rest of the oil.
• To stuff the peppers, cut a circle around the stalk end and set aside to use as caps (with the stalk). Remove the cores and seeds with a spoon, and fill with the rice mixture. Replace the caps. Arrange side by side in a shallow baking dish, pour about 3/4 inch of water into the bottom, and bake at 375°F for 45-55 minutes, or until the peppers are tender. Serve cold.
• Stuff the peppers with meat filling or meat and rice filling, and serve hot.

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.