1. Prepare 12 peppers by carefully cutting out the tops and removing the seeds. You will use the tops to cover the peppers before they are baked. 2. In a large bowl prepare the stuffing. Finely chop the onions and 1 bell pepper in a food processor. Add the rice, water, herbs, tomato paste, 1/2 cup of olive oil and salt and pepper to taste. If using pine nuts add them now. The mixture should be "liquidy", like a gazpacho soup. 3. Stuff the peppers about 3/4 full. If any stuffing is left over just go back and evenly distribute! Cover the peppers with their tops. 4. Add the other 1/2 cup of olive oil to the top of the peppers. 5. Bake at 425 for 30 minutes. Lower to 350 and cook for 1 more hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
