PEPPERS STUFFED WITH RICE

Peppers Stuffed with Rice image

Yield serves 6

Number Of Ingredients 14

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1 large onion, finely chopped
6 tablespoons extra-virgin olive oil
1 1/4 cups short-grain or risotto rice
Salt and pepper
1-2 teaspoons sugar
3 tablespoons pine nuts
3 tablespoons currants
1 large tomato, peeled and chopped
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 teaspoons dry mint
3 tablespoons chopped dill or parsley
Juice of 1 lemon
6 medium green or red bell peppers

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.