Red Peppers Stuffed With Saffron Rice And Feta Recipe
Ingredients
| 4 medium sweet red peppers | ||
| Cooked rice | 2 1/2 Cup (16 tbs) | |
| Feta cheese | 4 Ounce, crumbled | |
| 1/2 cup chopped green onions | ||
| 1/4 cup pimento-stuffed olives, slightly chopped | ||
| Sodium chicken broth | 1/4 Cup (16 tbs) | |
| Slivered almonds | 3 Tablespoon | |
| Cumin | 1/2 Teaspoon | |
| Saffron | 1/8 Teaspoon | |
Directions
Bring a large saucepan of water to a boil.
Slice off the stem ends of the peppers and remove the seeds and membranes.
Place the peppers in the boiling water for 2 minutes, remove and rinse with very cold water.
Drain well and transfer to an 8" X 8" baking pan.
In a medium bowl, combine the rice, cheese, onions, olives, broth, almonds, cumin and saffron.
Spoon into the peppers.
Broil 3" to 4" from the heat for 10 to 12 minutes.
Slice off the stem ends of the peppers and remove the seeds and membranes.
Place the peppers in the boiling water for 2 minutes, remove and rinse with very cold water.
Drain well and transfer to an 8" X 8" baking pan.
In a medium bowl, combine the rice, cheese, onions, olives, broth, almonds, cumin and saffron.
Spoon into the peppers.
Broil 3" to 4" from the heat for 10 to 12 minutes.
Chef
