Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts

Name: Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts
Yield: serves 6
Ingredients: 1 large onion, finely chopped; 6 tablespoons extra virgin olive oil; 1 1/4 cups short-grain or risotto rice; Salt and pepper; 1 to 2 teaspoons sugar; 3 tablespoons pine nuts; 3 tablespoons currants or tiny black raisins; 1 large tomato, peeled and chopped; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 2 tablespoons chopped mint; 2 tablespoons chopped dill; 2 tablespoons chopped flat-leaf parsley; Juice of 1 lemon; 6 medium green or red bell peppers; To serve: 1 cup plain whole-milk yogurt mixed with 1 garlic clove, crushed (optional)

December 9, 2011

This is the classic Turkish rice filling for vegetables to be served cold. Choose plump bell peppers that can stand on their base. I prefer to use red peppers because they are sweeter and for the color, but in Turkey green ones are more often used.

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