Roasted Peppers With Basmati Rice Filling

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Roasted Peppers With Basmati Rice Filling

 

3 bell peppers

1 1/2 cups water

1 cup basmati rice

3 tablespoons unsalted butter

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 tablespoons capers

1/2 cup golden raisins

1/2 cup unsalted pistachio nuts, coarsely chopped

1/2 cup 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 sauté 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, sautéing 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 degrees.

Arrange the peppers upright on baking sheets.

Replace the tops if desired and roast for 25 to 40 minutes, depending on

size. Serves 6.

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Char Haz

charrem

 

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