Stuffed Red and Green Bell Peppers

2 tablespoons extra virgin olive oil
1 med onion, finely chopped
2 cloves garlic, finely minced
1/4 cup pine nuts
1/2 cup white rice
1 1/4 cups water or vegetable broth
1/3 cup dried currants or blueberries
1 tablespoon chopped fresh mint leaves
1 1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon
1 teaspoon dried orange peel
1/8 teaspoon freshly ground peppercorns
2 teaspoons brown sugar
1 cup chopped fresh red ripe tomatoes
3-4 red and/or green bell peppers
3/4 cup water or broth
1/4 cup tomato paste

Preheat oven to 375 degrees. In batter bowl, combine olive oil, onion, garlic and pine nuts. Microwave on high 3 minutes. Add remaining stuffing ingredients. Cover. Microwave on high 5 minutes, then on half power 8-10 minutes or until the rice has cooked thoroughly. In meantime, cut off the tops of each pepper or if they are very large, cut them in half lengthwise). Gently remove the membrane and seeds. Arrange them upside down in a ceramic baking dish. When rice is done, set it aside. Cover the peppers with a waxed paper sheet and microwave the empty pepper shells 3-4 minutes to partically cook them. Then stuff with the filling. Combine water and tomato paste. Pour over and around the peppers. Drizzle a little olive oil over the top of each pepper. Bake in hot oven 25-30 minutes, or until peppers are tender and stuffing has browned on the top. (depends on the size of peppers)


Main Dishes Vegetable Dishes Vegetarian