Vegetarian Stuffed Peppers - pareve
8 bell peppers (in the color of your choice)
2 onions, chopped
1-2 tablespoons olive oil
1 bunch green onions, chopped (Note: separate white and green parts)
3 Tablespoons pine nuts
1 cup rice or bulgur
2 cups water
1/4 cup tomato paste
1/2 cup currants
3 Tablespoons each fresh mint and dill, minced
1/2 teaspoon cinnamon
salt to taste
Cut and save 1 inch off stem end of peppers, removing and discarding
white membranes from inside peppers. Set hollowed peppers aside.
Saut� onions in oil slowly until translucent and golden brown. (This
may take as long as 20-30 minutes when done very slowly.) When the
onions are about 5-8 minutes away from being finished, add pine nuts
and white part of the spring onions to the saute pan. Continue
sauteeing. Add rice or bulgur. Cook for 5 minutes, stirring
occasionally.
Add remaining ingredients. Raise the heat to bring liquid to a boil,
cover pan and reduce heat to a simmer. Continue cooking until liquid
is absorbed.
Fill each pepper with about 1/2 cup rice mixture and top with
reserved caps.
Place peppers upright in oiled 9-by-13-inch glass baking dish. Cover
with oiled foil and bake until peppers are tender, about 50-60
minutes.
Source: Jewish Bulletin of Northern California |