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Stuffed Red Bell Peppers With Rice Pine Nuts And Currants Recipe

Delight your taste buds with this vibrant and flavorful recipe for Stuffed Red Bell Peppers! Juicy red bell peppers are filled with a fragrant mixture of rice, crunchy pine nuts, sweet currants, and aromatic herbs, then baked to perfection. This recipe, inspired by a Jerusalem Post publication, is a hearty and satisfying vegetarian main course, perfect for a weeknight dinner or a special occasion. Garnish with lemon wedges for a zesty finish!

Prep Time 20 mins
Cook Time 105 mins
Calories 281.5 kcal
Protein 8g
Rating 5.0 (3 Reviews)
Stuffed Red Bell Peppers With Rice Pine Nuts And Currants 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Stuffed Red Bell Peppers With Rice Pine Nuts And Currants

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How to Make Stuffed Red Bell Peppers With Rice Pine Nuts And Currants

  1. Heat 3 tablespoons of olive oil in a large sauté pan over medium heat. Add 1 medium onion, chopped, and sauté for 10 minutes, until softened.
  2. Add 1 cup of long-grain rice and 1/2 cup of pine nuts to the pan. Stir for 5 minutes over low heat.
  3. Stir in 1/2 cup currants, 1 (14.5 ounce) can of diced tomatoes, undrained, 1/4 cup chopped fresh mint, 1 teaspoon ground allspice, 1 tablespoon sugar, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  4. Cook for 2 minutes, stirring constantly.
  5. Add 1 1/4 cups of vegetable broth and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 12 minutes, or until the liquid is absorbed and the rice is partially cooked.
  7. Taste and adjust seasoning as needed.
  8. Preheat oven to 350°F (175°C). Cut a slice off the stem end of 4 large red bell peppers, leaving the stem intact. Reserve the slices.
  9. Remove the core and seeds from the inside of the peppers.
  10. Spoon the rice mixture into the peppers and cover with the reserved slices.
  11. Stand the stuffed peppers upright in a baking dish that fits them snugly.
  12. Pour 1 1/2 cups of vegetable broth or hot water into the bottom of the baking dish.
  13. Drizzle 2 teaspoons of olive oil over the peppers.
  14. Cover the baking dish with foil.
  15. Bake for 1 hour, or until the peppers are tender, basting occasionally and adding a little more water if needed.
  16. Garnish with lemon wedges before serving.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

35g

Fat

9g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins European Mediterranean Healthy Vegetarian Vegan Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Vegetables Vegan Vegetarian Dietary Peppers 4 Hours Or Less