Cold Stuffed Green Peppers
1/2 cup olive oil
2 medium onions, grated
1-1/2 teaspoons salt
1/4 cup pine nuts
1 cup rice
1/4 cup currants
Scant tablespoon tomato paste
3/4 teaspoon freshly ground pepper
1 teaspoon sugar
1 teaspoon mixed spices: 3/4 teaspoon ground allspice mixed with
pinches of hot red pepper, crumbled oregano, ground cumin and ground
cinnamon)
2 tablespoons shredded fresh mint leaves
2 tablespoons fresh lemon juice
10 small green peppers (about 2-1/3 pounds)
Lemon quarters
Heat half the oil in large skillet. Add onion, 1 teaspoon salt and 1
cup water. Cook, stirring, until most of the water has evaporated,
about 15 minutes. Let onion turn golden, stirring occasionally. Add
pine nuts and saut� until golden, about 1 minute. Add rice and cook,
stirring, 3 minutes longer. Add 1 cup hot water, the currents,
tomato paste, pepper, sugar and spices. Cook over low heat until
rice is half cooked and water absorbed, about 5 minutes. Let cool,
then toss well with mint and lemon juice.
Remove pepper tops and pull out seeds and hard white ribs. Rinse and
drain, then stuff peppers and stand them upright in 5-quart
casserole. Heat 12 cups water with remaining oil and add to
casserole without disturbing peppers. Moisten a sheet of parchment
and place crumpled over peppers. Bring liquid to a boil, cover,
reduce heat, and cook 45 minutes. Turn off heat and let peppers cool
in casserole without uncovering. Serve garnished with lemon quarters
chilled or at room temp. Source: "Mediterranean
Cooking" by Paula Wolfert |