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.
PEPPERS STUFFED WITH RICE
Peppers stuffed with rice ,onion balsamic vinegar and feta
Provided by Patrickbolt
Time 45m
Yield Serves 1
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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