Bell Peppers Stuffed With Rice Raisins And Pine Nuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BELL PEPPERS STUFFED WITH RICE, RAISINS, AND PINE NUTS



Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts image

Categories     Nut     Pepper     Rice     Side     Bake     Fry     Raisin     Pine Nut     Bell Pepper     Fall

Yield serves 6

Number Of Ingredients 16

1 large onion, finely chopped
6 tablespoons extra virgin olive oil
1 1/4 cups short-grain or risotto rice
Salt and pepper
1 to 2 teaspoons sugar
3 tablespoons pine nuts
3 tablespoons currants or tiny black raisins
1 large tomato, peeled and chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 tablespoons chopped mint
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
Juice of 1 lemon
6 medium green or red bell peppers
To serve: 1 cup plain whole-milk yogurt mixed with 1 garlic clove, crushed (optional)

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.

PEPPERS STUFFED WITH RICE



Peppers stuffed with rice image

Peppers stuffed with rice ,onion balsamic vinegar and feta

Provided by Patrickbolt

Time 45m

Yield Serves 1

Number Of Ingredients 10

1 Large Red or Orange Pepper Per Person
40g Of Rice Per Person
1 Sliced Clove of Garlic Per Person
1 Small Diced Onion Per Person
Handful of Button Mushrooms Sliced
2-3 Tablespoons of Balsamic Vinegar
Salt Pepper
Olive oil
20g Of Feta
1 rasher of bacon chopped

Steps:

  • 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.
  • Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season
  • Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)
  • Mix it all vigorously
  • Stuff into the pepper tightly then add another layer of crumbled feta.
  • Add the top of the pepper and drizzle with olive oil
  • Place in the oven for 20-25min at 180'c or gasmark5

STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS



Stuffed Red Bell Peppers With Rice, Pine Nuts and Currants image

Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07.

Provided by Yaffa

Categories     Peppers

Time 1h45m

Yield 6-7 serving(s)

Number Of Ingredients 13

5 tablespoons extra virgin olive oil
3 onions, finely chopped
3/4 cup long-grain white rice
1/4 cup pine nuts
2 tablespoons raisins
2 small tomatoes, chopped
1 -2 tablespoon of fresh mint or 2 teaspoons dried mint
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/2 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.)

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.

Nutrition Facts : Calories 281.5, Fat 15.6, SaturatedFat 1.9, Sodium 6.8, Carbohydrate 33.6, Fiber 3.3, Sugar 8.8, Protein 4.1

BEEF AND RICE STUFFED BELL PEPPERS



Beef and Rice Stuffed Bell Peppers image

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
  • Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
  • Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
  • Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
  • Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g

TOMATOES STUFFED WITH RICE, RAISINS, AND NUTS



Tomatoes Stuffed with Rice, Raisins, and Nuts image

Yield 6 tomatoes as did pepper recipe

Number Of Ingredients 0

Steps:

  • Use the same filling as Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts (above) for 6 firm, large tomatoes (beefsteak tomatoes are best) or 12 medium ones. Cut a small circle around the stem end and cut out a cap from each tomato. Remove and discard the center and seeds with a pointed teaspoon. Fill with the rice stuffing given in Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts above and replace the caps.
  • Arrange the tomatoes in a shallow baking dish and bake in an oven preheated to 350°F for 20 to 30 minutes, until the tomatoes are soft. Watch them carefully, and remove them if they start to fall apart.
  • Serve cold, accompanied by yogurt flavored, if you like, with the crushed garlic.

ROASTED PEPPERS WITH PINE NUTS AND PARSLEY



Roasted Peppers with Pine Nuts and Parsley image

This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!

Provided by TheChef2010

Categories     Salad     Vegetable Salad Recipes

Time 55m

Yield 10

Number Of Ingredients 8

2 red bell peppers
2 yellow bell peppers
2 ounces pine nuts
⅓ cup golden raisins
1 clove garlic, minced
½ cup chopped fresh parsley
½ cup olive oil
salt and ground black pepper to taste

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
  • Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
  • Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 8.4 g, Fat 13.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 4.3 mg, Sugar 5 g

More about "bell peppers stuffed with rice raisins and pine nuts recipes"

TURKISH BELL PEPPERS STUFFED WITH RICE, RAISINS AND PINE NUTS
2017-03-16 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.
From thekitchenchronicles.com
Estimated Reading Time 3 mins


RECIPE: THESE STUFFED BELL PEPPERS BLEND SWEET AND TART FLAVORS
2020-10-24 Preheat oven to 350 degrees. Place raisins in small bowl and cover with hot water; set aside. 2. Wash the bell peppers; cut about 1/4-inch from top to slice off top and reserve top. Scoop out core ...
From ocregister.com


TURKISH BELL PEPPERS STUFFED WITH RICE, RAISINS AND PINE NUTS
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk


PEPPERS STUFFED WITH RICE, CELERY AND PINE NUTS RECIPE - EAT …
Deglaze pan with lemon juice, add crème fraîche. 5. Drain cooked rice and rinse in cold water. drain again and combine with celery mixture and pine nuts. Season to taste. 6. Stuff peppers with rice mixture and arrange in a greased baking dish. Cover with aluminum foil and bake in preheated oven at 200°C (approximately 400°F) for about 20-30 ...
From eatsmarter.com


STUFFED PEPPERS WITH RICE AND PINE NUTS - BIGOVEN.COM
Wash the sweet peppers and place in a pan of boiling water. Cover and simmer for 5 minutes. Cut in half lengthwise and remove seeds and pith. Heat 2 Tblsp olive oil in a saucepan and cook the onion, basil and parsley for 3 minutes. Stir in the rice and cook for 1 minute. Add 2 cups of broth, cover and simmer for 15 to 20 minutes, until 3/4 cooked.
From bigoven.com


STUFFED BELL PEPPERS WITH CINNAMON AND PINE NUTS: TURKISH DOLMA
2020-12-01 In a medium-large sized pan, heat the olive oil on medium heat. Add the pine nuts and saute for one minute. Add the onions and saute for 8 minutes, mixing continuously until golden brown. Stir in the rice and saute for 5 more minutes. Add the allspice, cinnamon, currants, paprika, dried mint, and salt for the filling.
From aegeandelight.com


NANNY’S ITALIAN STUFFED PEPPERS - A FAMILY FEAST®
2022-03-02 Preheat oven to 350 degrees F. In a casserole dish large enough to hold the peppers, place a cup of tomato sauce on the bottom and as each pepper is browned, place face up into the prepared casserole dish. Drizzle about a teaspoon of olive oil over each and top with the remaining sauce.
From afamilyfeast.com


STUFFED BELL PEPPERS WITH RICE - FREE EASY AND TASTY RECIPES
2021-12-10 Start by chopping the top off the peppers (with the stalk) and de-seeding them. Place. the empty peppers in a pre-heated oven at 200C, facing down, for about 20. minutes. Meanwhile, boil the rice until it is cooked. Sieve to get rid of any water at the end. Chop away the stalk from the tops that were removed and chop up the rest of the.
From recipesformen.com


STUFFED BELL PEPPERS RECIPE - INSANELY GOOD
2021-08-19 Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes. In a skillet, cook the beef over medium heat until browned. Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up.
From insanelygoodrecipes.com


BELL PEPPERS STUFFED WITH RICE, RACLETTE CHEESE AND PINE …
In a large saucepan, heat olive oil and sauté onion and garlic for about 5 minutes. Add mushrooms, carrot and tomatoes. Season with salt and pepper. Cover, cook 5 minutes, then incorporate rice, dill, raclette cheese, pine nuts and raisins. Fill pepper halves with stuffing, sprinkle with parmesan and bake in oven for 20 minutes.
From metro.ca


BELL PEPPERS STUFFED WITH RICE, RAISINS AND PINE NUTS (ZEYTINYAğLI ...
Save this Bell peppers stuffed with rice, raisins and pine nuts (Zeytinyağli biber dolmasi) recipe and more from Observer Food Monthly Magazine, October 22, 2017: Special Edition: 20 Best Middle Eastern Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com


BELL PEPPERS STUFFED WITH RICE, RAISINS, AND PINE NUTS RECIPE | EAT ...
Save this Bell peppers stuffed with rice, raisins, and pine nuts recipe and more from Arabesque: A Taste of Morocco, Turkey, and Lebanon to your own online collection at EatYourBooks.com
From eatyourbooks.com


BELL PEPPERS STUFFED WITH COUSCOUS, PINE NUTS AND RAISINS
Aug 10, 2013 - Bell peppers were created hollow so that you could stuff them with whatever tickles your fancy. There are tonnes of options to choose from. Common stuffing ingredients are: rice, all kinds of meat, fish, seafood, nuts, cheese, mushrooms and other vegetables. You can have quite a bit of fun concocting your own combinations!
From pinterest.ca


STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS RECIPE ...
May 21, 2012 - Stuffed Red Bell Peppers With Rice, Pine Nuts And Currants With Extra-virgin Olive Oil, Onions, Long Grain White Rice, Pine Nuts, Raisins, Tomatoes, Fresh Mint, Ground Allspice, Sugar, Lemon Juice, Pepper, Salt, Vegetable Broth, Red Peppers
From pinterest.com


STUFFED BELL PEPPERS WITH RICE, BEEF MINCE, CHORIZO, RAISINS AND PINE …
2014-12-01 For my stuffing I chose to use jasmine rice, minced beef, Spanish chorizo, raisins and pine nuts. For the sauce I made warm yogurt sauce with lemon. Ingredients: – 12 bell peppers – 500 g minced beef – 100 g chorizo – 1 cup jasmine rice – 50 g raisins – 20 g pine nuts – 1/2 chipped onion – salt and pepper for seasoning
From mothergoose.me


BELL PEPPERS STUFFED WITH RICE, RAISINS, AND PINE NUTS
Directions. 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.
From plain.recipes


BELL PEPPERS STUFFED WITH RICE, RACLETTE CHEESE AND PINE NUTS
Preparation: Preheat oven to 375°F / 190°C.
From www1-ppr.metro.ca


STUFFED PEPPERS RECIPE | BON APPéTIT
2018-02-22 Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–15 …
From bonappetit.com


GREEK STUFFED PEPPERS - MOUNTAIN MAMA COOKS
2015-02-17 In a large bowl, add diced tomatoes (reserve the juice in a small bowl for later use), uncooked rice, minced onion, garlic, raisins, pine nuts, crumbled feta, salt, pepper, parsley and 6 tablespoons of olive oil. Stir to combine. Divide the mixture equally between the 6 peppers. (The mixture should fill the peppers about 3/4 full.) Put tops ...
From mountainmamacooks.com


MINI BELL PEPPERS STUFFED WITH BULGUR AND PINE NUTS - RICARDO
Bring to a boil. Simmer, covered, over low heat for 10 minutes. Remove and let sit, covered, for 5 minutes. Transfer to a bowl and let cool for 15 minutes. Meanwhile, cut the stem ends off the bell peppers and remove the ribs and seeds. With the rack in the middle position, preheat the oven to 400°F (200°C). Stir the egg into the bulgur mixture.
From ricardocuisine.com


RAISIN-AND-PINE NUT STUFFED PEPPERS RECIPE | MYRECIPES
While the peppers are cooking, drain the chickpeas in a colander over a bowl, reserving 2/3 cup chickpeas and 1/4 cup chickpea liquid. Reserve the remaining chickpeas for another use. Place 1 cup pasta sauce, 2/3 cup chickpeas, 1/4 cup chickpea liquid, and olive oil in a blender or food processor; process until well-blended. Place chickpea mixture in a 2-cup glass measure. …
From myrecipes.com


PEPPERS STUFFED WITH BULGUR, NUTS & RAISINS RECIPE - EATINGWELL
Stuffed Peppers. 4 large bell peppers, in any color combination, cut in half lengthwise, stems, seeds and inner membranes removed ; 1 tablespoon extra-virgin olive oil ; 1 large onion, finely chopped ; 1/3 cup dried currants, or raisins ; 10-12 sun-dried tomatoes, not packed in oil, snipped into thin strips ; 2 cups vegetable broth ; 1 cup ...
From eatingwell.com


STUFFED BELL PEPPERS WITH RICE VEGETARIAN RECIPES - YUMMLY
The Best Stuffed Bell Peppers With Rice Vegetarian Recipes on Yummly | Vegetarian Stuffed Bell Peppers, Vegetarian Stuffed Bell Peppers, Vegetarian Stuffed Bell Peppers
From yummly.com


RECIPE: STUFFED PEPPERS WITH PINE NUTS STEP BY STEP WITH PICTURES ...
Wash the bell peppers, cut off the stalks and remove the seeds. Grate carrots. Wash the rice and boil until tender. Let cool. Stuff minced meat with mushrooms, rice, pine nuts. Season with salt and pepper and mix well. Stuff the pepper with the stuffing. Dilute tomato paste in water. Pour some vegetable oil in bottom of saucepan. Put the ...
From handy.recipes


BELL PEPPERS STUFFED WITH COUSCOUS, PINE NUTS AND RAISINS
2009-10-02 Make a slit in the side of each pepper and carefully remove the core and seeds. Peel and finely chop the onion. Melt the butter in a small pan, add the onion and cook until softened. Put the couscous in a heatproof bowl. Pour the stock over, cover and leave to stand for 10 minutes. Fluff up the couscous with a fork then stir in the oil, onion ...
From greedygourmet.com


NUTS.COM
Remove the skillet from the heat. Stir in the parsley, anchovies, raisins, pine nuts, ground olives, bread crumbs, salt, and pepper. Drizzle with 2 tablespoons of extra-virgin olive oil. Mix all the ingredients thoroughly. 4. Fill the bell peppers with the mixture. Place the filled bell peppers side by side in an oiled oven pan. Bake for about ...
From nuts.com


STUFFED PEPPERS WITH GOLDEN RAISINS AND PINE NUTS - TASTY KITCHEN
Preheat oven to 400 F. Slice the tops off the peppers and remove seeds and ribs. Save the tops. Set both aside. In a skillet over medium heat, add the olive oil and chopped onion. Saute until soft, about five minutes. Add in the garlic and cook for an additional minute. Add in the ground meat and cook until no longer pink (about 10 minutes).
From tastykitchen.com


STUFFED PEPPERS WITH GOLDEN RAISINS AND PINE NUTS - BLOGGER
2012-12-06 Drain fat and place cooked meat in a large mixing bowl. Season with salt and pepper. Add the cooked rice, 3/4 cups tomato sauce, 1/2 cup or Parmesan cheese, golden raisins and pine nuts. Mix thoroughly. Divide the mixture evenly between each pepper. Place the four peppers in a 8 inch square pan standing up. Pour remaining sauce over and around ...
From sheilahskitchen.blogspot.com


STUFFED PEPPERS WITH PINE NUTS, APRICOTS AND MINT - COERT VONK
In a small bowl, soak the dried fruits in boiled water for 10 minutes until softened and then drain. In a skillet, heat the oil and sauté onion over medium heat until translucent. Add salt, garlic, and cinnamon. When the mixture becomes aromatic, stir in the tomatoes. Reduce heat and add honey, cayenne pepper, lemon zest and juice.
From coertvonk.com


STUFFED BELL PEPPERS WITH RICE VEGETARIAN RECIPES - YUMMLY
2022-05-22 Easy Vegan Stuffed Bell Peppers Ahead of Thyme. whole grain brown rice, salt, bell peppers, small onions, crimini mushrooms and 7 more. Southwest Stuffed Bell Peppers & KitchenIQ Giveaway! Food Fanatic. corn, chili powder, enchilada sauce, white cheddar cheese, water and 7 more.
From yummly.com


CAULIFLOWER RAISIN STUFFED BELL PEPPERS - PURE KITCHEN
This time it was Cauliflower, raisins and toasted pine nuts. Stuffed bell peppers are exciting because they are so versatile in what goes in them. My Cauliflower and Raisin Stuffed Bell Peppers recipe is exact but please feel free to use your favorite vegetables, nuts or seeds and herbs. You can even add cheese like feta (my mom's favorite) if you're not vegan or a Daiya or …
From purekitchenblog.com


STUFFED PEPPERS WITH RICE, PINE NUTS AND CURRANTS – SUN SENTINEL
2007-01-11 Water. 6 or 7 small red, green or yellow bell peppers (about 2 1/4 to 2 1/2 pounds total) Heat 3 tablespoons oil in a nonreactive saute pan over medium heat. Add onions and saute 10 minutes. Add ...
From sun-sentinel.com


BELL PEPPERS STUFFED WITH RICE, RACLETTE CHEESE AND PINE NUTS
Remove pan from heat without removing lid and let stand for 5 minutes, keeping warm. In a large saucepan, sauté onion and garlic for about 5 minutes in olive oil. Add mushrooms, carrot and tomatoes. Season with salt and pepper. Cover, cook 5 minutes, then incorporate rice, dill, Canadian Raclette* cheese, pine nuts and raisins.
From dairyfarmersofcanada.ca


STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS RECIPE ...
Aug 1, 2015 - Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07.
From pinterest.com


PEPPERS STUFFED WITH RICE, PINENUTS AND HAZELNUTS RECIPE - EAT …
Toast the pine nuts in a dry skillet. Soak the raisins in lukewarm water to plump, then drain and squeeze well. Finely chop the olives. Add the cooked rice, mix with salt, pepper and lemon juice. Soak the raisins in lukewarm water to plump, then drain and squeeze well.
From eatsmarter.com


Related Search