Pipiruchkas Reyenadas de Arroz
Peppers Stuffed with Rice
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
-
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.
-
Stir well, cover, and cook for 15 minutes until water is absorbed but rice is still underdone.
-
Mix in pine nuts, raisins, tomato, mint, dill or parsley, lemon juice, and the rest of the oil.
-
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.
[…] Pipiruchkas Reyenadas de Arroz – Peppers Stuffed with Rice […]