Roasted Peppers With Basmati Rice Filling
appetizers
3 bell peppers
1 1/2 cup water
1 cup basmati rice
3 tablespoon unsalted butter
1 medium onion; finely chopped
2 centiliter garlic; finely chopped
2 tablespoon capers
1/2 cup golden raisins
1/2 cup unsalted pistachio nuts; coarsely chopped
1/2 cup cilantro leaves; chopped
1 salt and freshly ground pepp er
Recipe by: Martha Stewart/Menus For Entertaining Cut the stem ends off the peppers, reserving tops. Peppers can also be slic in half lengthwise. Remove the seeds and membranes. Set aside while making filling.
In a saucepan, bring the water to a boil over high heat. Add the Basmati ri cover the pan tightly, and reduce the heat to a simmer. Simmer the rice for minutes. Drain well.
Meanwhile, in a large skillet, melt the butter over medium-high heat. Add t onion and saute for 5 minutes, until soft. Add the garlic and saute for 1 minute more. Stir in, one ingredient at a time, the capers, raisins, pistachios, and cilantro, sauteing each ingredient for 1 minute. Add the cooked Basmati rice and remove the skillet from the heat. Season with salt pepper. Fill the prepared peppers with the rice mixture.
Preheat the oven to 375#161#F. Arrange the peppers upright on baking sheets Replace the tops if desired and roast for 25 to 40 minutes, depending on si
Yield: 3 servings
