Stuffed Peppers
A little something I picked up in the mediterranean - anything and everything can be stuffed! I love these stuffed peppers because it gives you an opportunity to use up bits and pieces of what you have leftover. Add or substitute what you have on hand
Ingredients
5 bell peppers (4 to stuff, 1/2 extra to garnish top)
1 1/2 cup rice (long grain, basmati or medium grain)
olive oil
Handful currants (can substitute raisins)
Handful pine nuts
1 onion
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon allspice
1+ cup chopped herbs (parsley, dill)
1 1/2 cups hot water
Lemon
Salt, pepper, to taste
Wash and prepare peppers. When you select peppers at the store, look for peppers that will stand up on their ends easily. With a knife, remove the stem from the peppers. Remove stem and leave an opening large enough that you will be able to use a spoon to add rice. Carefully remove the seeds too. Use a baking dish or cast iron pan that will house all your peppers snuggly, standing on end. Coat a pan or dish with a little coconut oil/olive oil to eliminate sticking.
Prepare rice. Rinse rice well. Soak rice in very hot water for about 30 minutes. Place currants in a separate bowl with hot water to allow for them to swell.
Sauté pine nuts until just fragrant. Remove pine nuts and add chopped onion, sauté until golden, add rice, raisins/currants (add soaking water too), cinnamon, allspice and 1 1/2 cup boiling water (kettle boiled water is fine). Stir, cover pan with lid and cook on low heat for 10-15 minutes. Do not stir rice during this time. Remove from heat and let sit for 20 minutes.
Stir in fresh herbs, salt, pepper to taste, adjust seasoning to taste. When cool enough to handle, stuff peppers. Arrange in a cooking vessel.
Slice square size pieces of the additional pepper and put over each pepper on top (like a little hat on top of the stuffed pepper to cover the rice. Cover with foil and bake at 350 over low heat for about 30 minutes. Rice can be made ahead.
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