Roasted Peppers With Basmati Rice Filling Recipe
3 bell peppers
1 1/2 cup water
1 cup basmati rice
3 tbsp unsalted butter
1 medium onion -- finely chopped
2 cloves garlic -- finely
2 tbsp capers
1/2 cup golden raisins
1/2 cup unsalted pistachio nuts --
1 coarsely chopped
1/2 cup cilantro leaves -- chopped
1 salt and freshly ground
Cut the stem ends off the peppers, reserving tops. Peppers can also be
sliced in half lengthwise. Remove the seeds and membranes. Set aside
while making filling.
In a saucepan, bring the water to a boil over high heat. Add the
Basmati rice, cover the pan tightly, and reduce the heat to a simmer.
Simmer the rice for 25 minutes. Drain well.
Meanwhile, in a large skillet, melt the butter over medium-high heat.
Add the onion and saute for 5 minutes, until soft. Add the garlic and
saute for 1 minute more. Stir in, one ingredient at a time, the
capers, raisins, pistachios, and cilantro, sauteing each ingredient
for 1 minute. Add the cooked Basmati rice and remove the skillet from
the heat. Season with salt and pepper. Fill the prepared peppers with
the rice mixture.
Preheat the oven to 375No161#F. Arrange the peppers upright on baking
sheets. Replace the tops if desired and roast for 25 to 40 minutes,
depending on size.
Recipe By : Martha Stewart/Menus For Entertaining
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
to Vegetable Recipes
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