Roasted peppers with basmati rice filling
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Roasted peppers with basmati rice filling
  Peppers    Rice    Appetizers    Fillings  
Last updated 6/12/2012 1:20:41 AM. Recipe ID 52538. Report a problem with this recipe.
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      Title: Roasted peppers with basmati rice filling
 Categories: Appetizers, Italian/tus, Main dishes, Rice
      Yield: 3 Servings
 
      3    Bell peppers
  1 1/2 c  Water
      1 c  Basmati rice
      3 tb Unsalted butter
      1 md Onion -- finely chopped
      2    Cloves garlic -- finely
           Chopped
      2 tb Capers
    1/2 c  Golden raisins
    1/2 c  Unsalted pistachio nuts --
           Coarsely chopped
    1/2 c  Cilantro leaves -- chopped
           Salt and freshly ground
           Pepper
 
  Cut the stem ends off the peppers, reserving tops. Peppers can also be
  sliced in half lengthwise. Remove the seeds and membranes. Set aside
  while making filling.
  
  In a saucepan, bring the water to a boil over high heat. Add the
  Basmati rice, cover the pan tightly, and reduce the heat to a simmer.
  Simmer the rice for 25 minutes. Drain well.
  
  Meanwhile, in a large skillet, melt the butter over medium-high heat.
  Add the onion and saute for 5 minutes, until soft. Add the garlic and
  saute for 1 minute more. Stir in, one ingredient at a time, the
  capers, raisins, pistachios, and cilantro, sauteing each ingredient
  for 1 minute. Add the cooked Basmati rice and remove the skillet from
  the heat. Season with salt and pepper. Fill the prepared peppers with
  the rice mixture.
  
  Preheat the oven to 375#161#F. Arrange the peppers upright on baking
  sheets. Replace the tops if desired and roast for 25 to 40 minutes,
  depending on size.
  
  




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Recipe ID 52538 (Apr 03, 2005)

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