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Ingredientes
- 6 sm Green bell peppers
- 3/4 c. + 2 tb extra virg extra virgin olive oil
- 5 med Onions, minced
- 2 Tbsp. Pine nuts
- 1 c. Long grain rice
- 2 sm Tomatoes, mashed
- 2 Tbsp. Currants
- 1 Tbsp. Sugar
- 1 Tbsp. Mint
- 1 tsp Dill weed
- 1/2 tsp Cinnamon
- 1/8 tsp Allspice
- 1 pch Cloves
- 1 pch Nutmeg Salt Juice of 1 lemon Water
Direcciones
- Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside.
- In a heavy pot, heat 3/4 c. extra virgin olive oil & saute/fry the onions & pine nuts for 15 to 20 min. Add in rice & cook 10 to 15 min, stirring frequently. Add in tomatoes & cook for 5 min longer. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c warm water. Simmer covered for 15 min till all the water is absorbed. Allow to cold.
- Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 c. warm water with 1/4 ts salt & 2 tb extra virgin olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 min. Serve cool, sprinkled with lemon jiuice as part of a buffet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 25 | 8% |
| Total Fat 2.98g | 4% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 600mg | 17% |
| Total Carbs 62.44g | 17% |
| Dietary Fiber 5.7g | 19% |
| Sugars 15.26g | 10% |
| Protein 6.66g | 11% |
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