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.

Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    I love the fruity currants combined with your spice selection in this wonderful pepper recipe.
    Five forks and a big smile :)
    Was this review helpful? Yes Flag

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