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Made In Marrow - Meal 93 Pipiruchkas Reyenadas de Arroz - Peppers Stuffed with Rice

November 1, 2020 By Elais & Gary

Pipiruchkas Reyenadas de Arroz

Made In Marrow - Meal 93 Pipiruchkas Reyenadas de Arroz - Peppers Stuffed with Rice
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Pipiruchkas Reyenadas de Arroz

Peppers Stuffed with Rice

Course Appetizer
Cuisine Jewish
Keyword stuffed peppers
Prep Time 19 minutes
Cook Time 1 hour 15 minutes
Servings 6 people

Ingredients

  • 1 Onion finely chopped
  • 6 Tbsp. Olive oil
  • 1 1/4 Cups Arborio rice
  • 1-2 tsp. Sugar
  • 3 Tbsp. Pine nuts
  • 3 Tbsp. Raisins
  • 1 Tomato peeled and chopped
  • 2 tsp. Dried mint
  • 3 Tbsp. Dill or parsley chopped
  • 1 Lemon juiced
  • 6 Bell peppers green or red
  • Salt and pepper

Instructions

  1. Fry onion in 3 tablespoons of oil until soft. Add rice and coat with oil. Pour 2 cups of hot water and add salt, pepper, and sugar.

  2. Stir well, cover, and cook for 15 minutes until water is absorbed but rice is still underdone.

  3. Mix in pine nuts, raisins, tomato, mint, dill or parsley, lemon juice, and the rest of the oil.

  4. Remove caps, core, and seeds and stuff peppers. Return caps and arrange side by side in shallow baking dish with a finer of water and back at 375°F (190°C) for 45-55 minutes, until peppers are tender.

Filed Under: Appetizers and Sides

About Elais & Gary

This blog is about our love of food, our shared experiences, and our exploration of the world through cookbooks. Not only will we document our trials and tribulations of each weekly recipe, we will also cover the history of the cookbook as well as its author.

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  1. Made In Marrow's Ninety-Third Meal: A Peck of Peppers says:
    November 1, 2020 at 3:06 pm

    […] Pipiruchkas Reyenadas de Arroz – Peppers Stuffed with Rice […]

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