Yellow Pepper Stuffed with Pilaf, Currants, and Pine Nuts
Main Dishes • European
Description
Yellow pepper stuffed with pilaf, currants, and pine nuts
Ingredients
- Sweet Pepper 3 pieces
- Garlic 2 cloves
- Basmati rice 10 oz
- Red Currant 0 oz
- Pistachios 0 oz
- Olive Oil 5 tablespoons
- Onion 1 head
- Cinnamon 1 piece
- Mint Leaves 6 pieces
- Chicken Broth 20 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the peppers in half lengthwise, remove the seeds, and place the halves on a baking sheet. Add a little chopped garlic to each half and pour in a teaspoon of olive oil.
Step 2
Grease the edges of the peppers, season with salt and pepper, and bake in the oven at 355°F for about 50–60 minutes.
Step 3
In a skillet, heat 1.5 tablespoons of olive oil. Add the onion and pine nuts, sauté until golden, about 10 minutes. Add the currants, cinnamon, and chopped garlic clove. Stir in the rice. Pour in the hot broth and season with salt. Stir once, cover with a lid, reduce to minimum heat, and cook for 15 minutes.
Step 4
Remove the skillet from the heat, take off the lid, remove the cinnamon stick, and cover the rice with a towel.
Step 5
When the peppers are ready, place them on a warmed dish. Stuff each half with rice and garnish with mint.
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