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Stuffed Pepper Appetizers

Quick.easy.cooking's picture
Ingredients
  Chopped onions 2⁄3 Cup (10.67 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil 2 Tablespoon
  Chicken broth 3 Cup (48 tbs)
  Rice 1 1⁄2 Cup (24 tbs)
  Seasoned salt 2 Teaspoon
  Powdered saffron 1⁄8 Teaspoon
  Green peppers 6 Medium
  Water 1 Cup (16 tbs)
  Anchovy fillets 12
  Paprika 1 Teaspoon (For Garnish)
Directions

In a large saucepan, cook onions and garlic in olive oil until browned.
Add chicken broth and bring to boil.
Stir in rice and seasoned salt.
Cover tightly.
Simmer 20 minutes.
Stir in saffron.
Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.
Cut stems out of green peppers, remove seeds.
Cut thin slice off bottoms to level.
Stuff rice mixture firmly into peppers.
Put in heavy casserole or Dutch oven with cover.
Add 1/2 inch of water.
Cover.
Bring to a simmer over medium heat.
Cook 10 to 15 minutes or until peppers are soft, but still crisp.
Chill.
Cut in half lengthwise and garnish each half with an anchovy fillet and paprika.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Pepper

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