Stuffed Green Pepper

Method10 steps

1. 1

   Step 1: Cut off the pepper tops and remove seeds and membranes. Rinse and drain the peppers for stuffing.

   Uses 10 small green peppers (choose thin skin ones)

   
2. 2

   Step 2: Rinse the dry rice under cold water and drain well.

   Uses 1 1/2 cup short grain rice

3. 3

   Step 3: Heat 7 tablespoons of the olive oil, reserving 1 tablespoon for the final cooking water. Sauté the onions (3) and pine nuts (3 tbsp) until the onions soften and the nuts are golden. Add the rinsed rice and stir for about 5 minutes.

   Stir rice after sautéing onion and pine nuts · 5 minUses 7 tbsp of the½ cup olive oil; reserve 1 tbsp · 3 onion (chopped) · 3 tbsp pine nuts · Rinsed drained rice

4. 4

   Step 4: Add currants, mint, salt (1 teaspoon), black pepper (1/2 teaspoon), sugar (1/2 teaspoon), allspice (1/2 teaspoon) and cinnamon (1/2 teaspoon). Add 1 cup water and cook, stirring, for about 5 minutes over medium heat.

   Partially cook the rice filling · 5 minUses Sautéed rice onion and pine nuts · 3 tbsp dried currants · 3 tbsp dried mint · 1 teaspoon salt · 1/2 teaspoon black pepper · 1/2 teaspoon sugar · 1/2 teaspoon allspice · 1/2 teaspoon cinnamon

5. 5

   Step 5: Once the filling has absorbed its water, transfer it to a bowl and let it cool enough to handle.

   Uses Seasoned rice filling with cooking water

6. 6

   Step 6: Spoon filling into each pepper, leaving some room at the top for the rice to expand. Do not pack it tightly.

   Uses Cleaned hollow green peppers · Partially cooked rice and pine nut filling

7. 7

   Step 7: Cut the tomato (1) into pieces and put one piece over the opening of each filled pepper.

   Uses Rice-filled green peppers · 1 tomato

8. 8

   Step 8: Pack the stuffed peppers into a saucepan. Add the remaining 1 cup water and the reserved 1 tablespoon olive oil, then cover.

   Uses Tomato-capped stuffed peppers · Remaining 1 cup cooking water · Reserved 1 tbsp olive oil

9. 9

   Step 9: Bring to a gentle boil, reduce the heat to low and simmer for about 40–45 minutes, until the peppers and rice are tender and the water has been absorbed.

   Cook stuffed peppers · 45 minUses Stuffed peppers with cooking water and oil

10. 10

    Step 10: Cool the cooked peppers promptly and refrigerate until cold. Serve as a meze or side dish.

    Uses Cooked tender rice-stuffed peppers