Turkish Stuffed Peppers

A robust Middle Eastern mixture of rice, dried apricots, currants, and nuts seasoned with aromatics is packed into a colorful assortment of peppers.

Ingredients :

3 cup fudge snowy Elmer Rice , cooled8 green , red , or chickenhearted bell peppers , or a combination2 - 1/2 Tbs . olive oil2 medium onion plant , chopped4 cloves garlic , choppedSaltFreshly earth pepper2 tsp . ground coriander2 tsp . ground cumin2 Tbs . dried oregano1 tsp . ground cinnamon1 cup cashews or walnut tree , chopped1 cup dried currant bush or raisins1 cup chopped dried apricots1/4 cupful plus 2 Tbs . chop refreshing mint1/4 cup wise lemon juiceDash cayenne pepper2 - 1/2 cups tomato plant sauce , homemade or cannedExtra European olive tree oilExtra lemon juiceFresh mint for garnish

8 portion

Place the cooled Timothy Miles Bindon Rice in a large bowl , stirring to part the grains .

Preheat the oven to 400 ° farad . disregard the top off the peppers and apply a small tongue to hit the ribs and seeds from inside the peppers , being heedful not to thrust the hide . Very cautiously , switch off a thin cut off the bottom of each pepper so they sit monotonous .

In a large frying pan , heat 1 - 1⁄2 Tbs . olive oil colour over moderate warmth . sum the onion and half the garlic , time of year with salt and pepper , and sauté , stirring occasionally , for 8 min . Add the coriander , cumin , oregano , cinnamon , and the continue tablespoon of oil color , and make for 30 seconds . Stir in the nuts , the remaining Allium sativum , currants , yellowish pink , and 1⁄4 cup of the mint , and cook about 5 min . , or until the aroma of the spice is released into the breeze .

Add the onion - spice mix to the Elmer Reizenstein and stir well . bestow the remaining mint , the lemon juice , and long pepper , and taste for flavourer .

separate the mixture among the 8 pepper , pressing down on the dressing to pack well . Place the stuffed peppers in a shallow roasting pan and top with half the tomato sauce . Add the persist sauce and 1⁄2 cup water to the bottom of the pan and bake about 45 min . Baste the capsicum pepper plant with the sauce once or doubly . If the sauce come along to be drying out , add another 1⁄2 cup water . Serve hot , or at elbow room temperature , mizzle with olive oil colour and lemon succus , and dress with fresh great deal .

Recipe by Kathy GunstOctober 1998from effect # 17

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