1. Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes. Add rice and pine nuts and stir 5 minutes over low heat. Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes. 2. Add 1 1/4 cups broth and bring to a boil. Cover and cook over low heat for 12 minutes or until liquid is absorbed. 3. Taste and adjust seasoning; rice will be only partially cooked. 4. Preheat oven to 175°C Cut a slice off stem end of peppers, leaving stem on. Reserve slice; remove core and seeds from inside pepper. 5. Spoon stuffing into peppers and cover with reserved slices. 6. Stand them in a baking dish in which they just fit. 7. Add 1 1/2 cups broth or hot water to dish. 8. Sprinkle peppers with 2T oil. 9. Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
