m. c. de marco: To invent new life and new civilizations...
The New Kitchen Cookbook
This one is also adapted from The Book of Jewish Food by Claudia Roden.
- 6 bell peppers
- 1 large onion, diced
- 6 T. olive oil, divided
- 1 ¼ c. Arborio rice
- 2 c. water
- 1 tsp. sugar
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. allspice (optional)
- ¼ tsp. cinnamon (optional)
- ¼ tsp. ground clove (optional)
- 3 T. pine nuts
- ¼ c. raisins or currants
- 1 large tomato, chopped, or 1 T. tomato paste
- 2 tsp. mint
- 3 T. fresh dill or parsley, chopped
- 2-3 T. lemon juice
- Fry the onion in half the oil.
- Add the rice and fry to transparency as in risotto.
- Add water, sugar, and dried spices (except mint).
- Cook covered for 15 minutes. (Rice will be underdone.)
- Meanwhile, cut the caps off the bell peppers (keeping them) and clean out the peppers. Set peppers aside.
- Take the rice off the heat and mix in the remaining ingredients.
- Fill the peppers with the stuffing, replace the caps, and arrange them upright in a baking dish.
- Put a scant inch of water in the bottom of the dish and bake at 375° for 45-55 minutes.