Middle Eastern Peppers Recipe
Ingredients
| Olive oil | ||
| Onions | 3 , sliced | |
| Sugar | 1 Teaspoon | |
| 1 cup / 220 g / 7 oz rice, cooked | ||
| Tomatoes | 2 , chopped | |
| Pine nuts | 2 Tablespoon, toasted | |
| Fennel | 1 Tablespoon, chopped | |
| Currants | 2 Tablespoon | |
| Mint | 2 Tablespoon, chopped | |
| 8 mixed red, green and yellow peppers | ||
Directions
1. Heat 2 tablespoons oil in a frying pan over a medium heat, add onions and sugar and cook, stirring, for 8 minutes or until sugar dissolves and onions are soft and caramelized.
2. Add rice, tomatoes (a), pine nuts, fennel leaves, currants and mint to pan and cook for 5 minutes.
3. Cut red, green and yellow peppers in half lengthwise and remove seeds and membranes. Place on a greased baking tray and brush peppers with a little oil (b).
4. Divide rice mixture between pepper shells (c) and bake at 180°C/350°F/Gas 4 for 30 minutes or until peppers are tender.
2. Add rice, tomatoes (a), pine nuts, fennel leaves, currants and mint to pan and cook for 5 minutes.
3. Cut red, green and yellow peppers in half lengthwise and remove seeds and membranes. Place on a greased baking tray and brush peppers with a little oil (b).
4. Divide rice mixture between pepper shells (c) and bake at 180°C/350°F/Gas 4 for 30 minutes or until peppers are tender.
Chef
