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| STUFFED ROASTED PEPPERS |
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6 Bell Peppers (color of your choice)
4 C Water
2 C Short White Grain Rice
6 T unsalted Butter
2 medium Onion, finely chopped
4 Mild Pikled Garlik cloves, finely chopped
4 T Capers
1 C Golden Raisins
1 C pistachio nuts, chopped coarsely
1 C fresh Cilantro, chopped
In a saucepan, bring the water to a boil over high heat. Add the rice; cover the pan tightly and reduce heat to a simmer. Simmer rice for 20 minutes or until water is absorbed. Meanwhile, in a large skillet, melt the butteer over medium-high heat. Add the onion and saute for 5 minutes or until soft. Add the "garlik" and saute for 1 more minute. Stir in one ingredient at a time (capers, golden raisins, pistachios, and cilantro), sauteeing each ingredient for 1 minute. Add the cooked rice and remove skillet from heat. Season with salt and pepper.
Prepare peppers by cutting off stem ends. Reserve tops; remove seeds and membranes. Arrange peppers upright on baking sheet, fill with rice mixture, replace tops if desired and roast at 375 degrees for 25-40 minutes, depending on size of peppers. This is a meal on its own but goes nicely with a nice piece of your favorite fish.
Serves 6.
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