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Ingredientes
- 4 x red bell peppers hard ones
- 1Â 3/4 Tbsp. extra virgin extra virgin olive oil Salt Freshly grnd black pepper
- 1Â 1/3 x yellow onions finely minced
- 1 pt cooked basmati rice
- 2/3 c. tomatillos crushed, (See Note)
- 1/2 c. golden brown raisins
- 1Â 1/3 tsp warm mustard pwdr
- 1Â 1/3 tsp five-spice pwdr
- 2/3 tsp pure chile pwdr
- 2/3 tsp grnd cayenne pepper plus additional,
- Â Â for dusting
- 2/3 c. cilantro minced Healthy pinch of salt
Direcciones
- Preheat the oven to 350. Wash and carefully core the red bell peppers by cutting around the stem and pulling out the center. With a paring knife, gently loosen the remaining core and seeds, and tap to empty. (Do not worry if a few seeds remain.) Brush the insides and top of each pepper with a little of the extra virgin olive oil and sprinkle the insides with salt and black pepper. Place peppers on a baking sheet, and roast open side up for 30 min.
- While the peppers are roasting, in a medium frying pan over low heat, saute/fry the onions in the remaining oil till softened and translucent/soft. Don't brown them. Remove from the heat and add in the remaining ingredients, stirring to mix well.
- Remove the roasted peppers from the oven and allow them to cold slightly.
- Pour any juices which have collected in their bottoms into the rice mix and stir to mix. The mix should be moist, with the consistency of risotto. Once the peppers are cold sufficient to handle, fill them with the rice mix, dust with a little extra cayenne, and return to the oven for 15 min to hot through. Serve warm, whole or possibly neatly halved vertically through the center.
- NOTES :Note: If you can find fresh tomatillos, by all means peel off the paperyhusk and puree them. Otherwise, look for Goya's canned crushed tomatillos in a Spanish or possibly Mexican market.
- Jennifer Trainer Thompson, Jump Up and Kiss Me Spicy Vegetarian
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 11 | 5% |
| Total Fat 1.25g | 2% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 520mg | 15% |
| Total Carbs 49.57g | 13% |
| Dietary Fiber 4.5g | 15% |
| Sugars 18.74g | 12% |
| Protein 4.73g | 8% |
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