Yield: 8 servings
|6||Red or green bell pepper; (6 to 8)|
|1 small||Onion; chopped|
|1 tablespoon||Chopped basil; or 1/4t dried|
|2 tablespoons||Chopped fresh parsley|
|1 cup||Long-grain rice; uncooked|
|2½ cup||Vegetable broth; boiling|
|2 cups||Tomato sauce|
|¼ cup||Pine nuts|
|½ cup||Parmesan cheese; fresh, (optional)|
|Freshly ground black pepper|
Preheat the oven to 350ºF. Wash the sweet peppers and place in a pan of boiling water. Cover and simmer for 5 minutes. Cut in half lengthwise and remove seeds and pith. Heat 2 Tblsp olive oil in a saucepan and cook the onion, basil and parsley for 3 minutes. Stir in the rice and cook for 1 minute. Add 2 cups of broth, cover and simmer for 15 to 20 minutes, until ¾ cooked. Drain and transfer to a mixing bowl. Stir in ½ cup of tomato sauce, pine nuts, ¼ cup Parmesan, and salt and pepper to taste. Stuff the pepper halves with the mixture. Sprinkle the remaining parmesan over the top and dribble over the remaining olive oil. Arrange the peppers side by side in a well-oiled shallow baking dish. Pour the remaining tomato sauce , mixed with the remaining broth around the peppers. Bake for 50 minutes or until the tops are golden and the rice cooked. Serves 4 to 6.
NOTES : Make sure to measure the liquids if substituting brown rice to make certain there is enough for the rice to absorb. If using Quinoa, measure again to make certain there's not too much.
Recipe by: "Italian Vegetarian Cooking" by Paola Gavin Posted to EAT-LF Digest by "Christine F. Muehling" <CF_Muehling@...> on Mar 2, 1999, converted by MM_Buster v2.0l.