Stuffed Green Peppers
 
6   green peppers
6   oz, 3/4 cup pine nuts
4 large  onions
1-1/2 cup  olive oil
2-1/2 cup  long-grain rice
1/2 cup  currants
1 tsp  salt
1 tsp  pepper
1 Tbsp  sugar, water to cover
1/2 cup  mint
1 tsp  allspice
  lemon slices
  tomato wedges
1/2 cup  chopped flat-leaf parsley
2 Tbsp  lemon juice
 
choose medium-sized green peppers. wash them and cut out the stems. core 
with an apple-corer or paring knife. make the stuffing by lightly frying 
the pine nuts and chopped onions in olive oil. add the washed rice and 
cook, stirring, for five minutes. add the currants, salt, pepper and 
sugar. pour in water to about twice the depth of the other ingrediants in 
the pot and simmer until the water is absorbed. add mint, allspice and 
lemon juice. when cool, stuff each pepper loosely, as the rice will swell. 
cover open end of pepper with a slice of tomato like a lid. set the 
stuffed peppers in a single layer in a large pan or dish. sprinkle with 
salt and sugar, drizzle a little olive oil and 1 cup of water over them 
and simmer very slowly until the peppers are just tender. decorate with 
chopped parsley, lemon slices and tomato slices or wedges, and 
refrigerate. serve cool. 
other vegetaables stuffed in the same manner are tomatoes, zucchini 
(courgettes), eggplant (aubergines), cabbage leaaves or grape leaves. both 
kinds of leaves should be briefly parboiled to make them tender and 
flexible. 
aramco world magazine 
 
-- 
(ID: 5965) Mirror: rec.food.recipes: Sun, Oct 3, 2004


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