Vegetarian Stuffed Peppers
From marmay 15 years agoIngredients
- 8 peppers your favorite color shopping list
- 2 onions chopped shopping list
- 1 bunch of green onions chopped shopping list
- 3 tbl. pine nuts shopping list
- 1 cup of rice or bulger shopping list
- 2 cups of water shopping list
- 1/4 cup of tomato paste shopping list
- 1/2 cup of currants shopping list
- 3 tbl. of fresh mint and dill shopping list
- 1/2 tsp cinnamon shopping list
- salt to taste shopping list
How to make it
- Cut and save 1 inch off stem end of peppers, removing and discarding
- white membranes from inside peppers. Set hollowed peppers aside.
- Sauté onions in oil slowly until tranlucent and golden brown. (This may
- take as long as 20-30 minutes when done very slowly.) When the onions
- are about 5-8 minutes away from being finished, add pine nuts and white
- part of the spring onions to the saute pan. Continue sauteeing. Add rice
- or bulgur. Cook for 5 minutes, stirring occasionally.
- Add remaining ingredients. Raise the heat to bring liquid to a boil,
- cover pan and reduce heat to a simmer. Continue cooking until liquid is
- absorbed.
- Fill each pepper with about 1/2 cup rice mixture and top with reserved
- caps.
- Place peppers upright in oiled 9-by-13-inch glass baking dish.
- Cover with oiled foil and bake until peppers are tender, about 50-60
- minutes.
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