3 tablespoons oil, for brushing and oiling baking dish
Salt and pepper, to taste
Chopped mixed fresh herbs, for garnish (optional)
Instructions
Chopped mixed fresh herbs, for garnish (optional)
Halve peppers lengthwise, leaving stems intact. Scoop out seeds. Brush cut sides with 1 tablespoon oil, place them cut side up in a shallow, lightly oiled baking dish, and sprinkle with salt and pepper. Bake for 15 minutes, until the peppers are softer and easily pierced with a fork but still have their shape.
Heat a few tablespoons of water or stock in a large soup pot. Sauté onions and garlic for 5 minutes over medium heat, until onion becomes translucent. Add tomatoes and raw almonds, and sauté for another minute or two. Remove pan from heat and stir in rice, mint, parsley, basil, and raisins. Season well with salt and pepper, then spoon mixture into the peppers still on the baking sheet.
Pour 2/3 to 1 cup boiling water around the peppers, just enough to touch the base of each so they don’t burn. Bake, uncovered, for 15 minutes. Sprinkle ground almonds on top. Return to oven and bake for 15 minutes longer. Serve garnished with fresh herbs, if desired.
Originally Submitted
9/12/2010
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