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Roasted peppers with basmati rice filling

Yield: 3 Servings

Ingredients:

• 3 Bell peppers
• 1 1/2 c Water
• 1 c Basmati rice
• 3 tb Unsalted butter
• 1 md Onion -- finely chopped
• 2 Cloves garlic -- finely Chopped
• 2 tb Capers
• 1/2 c Golden raisins
• 1/2 c Unsalted pistachio nuts -- Coarsely chopped
• 1/2 c Cilantro leaves -- chopped

Instructions:

Salt and freshly ground Pepper Cut the stem ends off the peppers reserving tops. Peppers can also be sliced 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 rice cover the pan tightly and reduce the heat to a simmer. Simmer the rice for 25 minutes. Drain well. Meanwhile in a large skillet melt the butter over medium-high heat. Add the 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 and 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 size. Recipe By : Martha Stewart/Menus For Entertaining From: Hp_walls@woco.Ohio.Gov Date: Mon 15 Jul 1996 14:00:51 ~0400 (

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