Roasted peppers with basmati rice filling
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Bell peppers | |
| 1½ | cup | Water |
| 1 | cup | Basmati rice |
| 3 | tablespoons | Unsalted butter |
| 1 | medium | Onion -- finely chopped |
| 2 | Cloves garlic -- finely | |
| Chopped | ||
| 2 | tablespoons | Capers |
| ½ | cup | Golden raisins |
| ½ | cup | Unsalted pistachio nuts -- |
| Coarsely chopped | ||
| ½ | cup | Cilantro leaves -- chopped |
| Salt and freshly ground | ||
| Pepper | ||
Directions
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@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (