Red Peppers Stuffed With Saffron Rice And Feta
|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|
|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.