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Ingredients:
13 mild or hot banana peppers
(sweet
peppers, red or green bell peppers can be substituted if
preferred)
2 tbsp. olive oil
1 sm. onion, minced
1 c. water
1/2 c. uncooked rice
1 med. tomato, peeled, seeded & chopped
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. dried dillweed
1/4 c. tomato puree
Direction:
Cut 1/2 inch off tops of peppers
and set aside. Remove cores and seeds with long thin knife.
Rinse peppers in cold water to remove any remaining seeds; pat
dry. Heat oil in heavy large skillet over medium-high heat.
Add onion and saute 10 minutes. Stir in 1/2 cup water, rice,
tomato, parsley, salt and dillweed. Cook until liquid
evaporates, 10 minutes. Remove from heat. Preheat oven to 350
degrees. Cut 1 pepper in half lengthwise and set aside. Fill
remaining peppers loosely with rice mixture; replace tops.
Position 2 pepper halves against long side of rectangular
baking dish. Prop stuffed peppers against pepper halves,
stacking in dish as necessary. Combine remaining 1/2 cup water
with tomato puree in small bowl and blend well. Pour over
peppers. Cover and bake 45-50 minutes. Serve hot with sauce
accumulated in dish or pass separately. Excellent side dish to
leg of lamb. Peppers can be filled 1 day ahead and
refrigerated, or frozen up to 2 weeks. Defrost in refrigerator
before baking.
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For
Details about Ingredients , check your nearest American Store
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