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Red Peppers Stuffed With Saffron Rice And Feta

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  Sweet peppers 4 Medium
  Cooked rice 2 1⁄2 Cup (40 tbs)
  Feta cheese 4 Ounce, crumbled
  Chopped green onions 1⁄2 Cup (8 tbs)
  Pimento stuffed olives 1⁄4 Cup (4 tbs), slightly chopped
  Defatted low sodium chicken broth 1⁄4 Cup (4 tbs)
  Slivered almonds 3 Tablespoon
  Cumin 1⁄2 Teaspoon
  Ground saffron 1⁄8 Teaspoon

Bring a large saucepan of water to a boil.
Slice off the stem ends of the peppers and remove the seeds and membranes.
Place the peppers in the boiling water for 2 minutes, remove and rinse with very cold water.
Drain well and transfer to an 8" X 8" baking pan.
In a medium bowl, combine the rice, cheese, onions, olives, broth, almonds, cumin and saffron.
Spoon into the peppers.
Broil 3" to 4" from the heat for 10 to 12 minutes.

Recipe Summary

Side Dish

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