Turkish Stuffed Peppers
|Peppers||4 Medium (Green Or Red)|
|Parsley||2 Tablespoon, chopped|
|Dill||2 Tablespoon, chopped|
|Long grain rice||1 Cup (16 tbs)|
|Pine nuts||1⁄4 Cup (4 tbs) (Scant)|
|Ground cinnamon||1 Teaspoon|
|Dried mint||1 1⁄2 Tablespoon|
|Lemon juice||3 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
1 Preheat the oven to 350°F.
2 Lightly oil a wide, shallow ovenproof dish.
3 Wash and dry the peppers.
4 Cut off a lid at the stalk end, reserving these lids.
5 Remove the seeds and inner membrane.
6 On a chopping board, turn the peppers upside down.
7 Peel the onions and chop finely.
8 Chop the parsley together with the dill.
9 Rinse the rice in a sieve under running cold water until the water comes out completely clear.
10 Drain well.
11 In a large, heavy bottomed skillet, heat 1 1/2 tbsp olive oil.
12 Cook the pine nuts over moderate heat until they are golden brown.
13 Remove with a slotted spoon and set aside.
14 In the same skillet, add the rest of the olive oil.
15 Fry the onions gently in it for 10 minutes, stirring frequently, until tender and pale golden brown.
16 Add the rice and pine nuts.
17 Cook for 1 minute, stirring constantly.
18 Add 1 cup boiling water and 1 1/2 tsp salt.
19 Continue stirring for a few minutes, until the water has almost disappeared but the rice is still very moist.
20 Remove from the heat and allow to cool slightly.
21 Stir in the cinnamon, the crumbled dried mint, the parsley, dill, 3 tbsp lemon juice, and plenty of freshly ground black pepper.
22 Add a little more salt if desired.
23 Stuff the peppers with this mixture and replace their lids.
24 In the prepared ovenproof dish, place the peppers upright packed closely together in a single layer.
25 Pour 1 cup boiling water into the dish between the peppers and bake uncovered in the oven for 30 minutes.
26 Take the dish out of the oven.
27 Baste the peppers with the cooking liquid.
28 Cover with foil, and return to the oven for another 15 minutes.
29 Serve hot.