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Title: Roasted Peppers with Basmati Rice Filling
Categories: Appetizer Ethnic Entree Vegetable
Yield: 3 Servings
| 3 | Bell peppers | |
| 1 1/2 | c | Water |
| 1 | c | Basmati rice |
| 3 | tb | Unsalted butter |
| 1 | md | Onion -- finely chopped |
| 2 | Cloves garlic -- finely | |
| Chopped | ||
| 2 | tb | Capers |
| 1/2 | c | Golden raisins |
| 1/2 | c | Unsalted pistachio nuts -- |
| Coarsely chopped | ||
| 1/2 | c | Cilantro leaves -- chopped |
| Salt and freshly ground | ||
| Pepper |
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 375#161#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 -0400 ( By fatfree-request@fatfree.com on Jun 16, 1997
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