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CATEGORY CUISINE TAG YIELD
Grains Niger Tamwt02 4 Servings

INGREDIENTS

6 Green or red bell peppers
1/2 c Olive oil
3 Onions, finely chopped
1/4 c Pine nuts
Salt, to taste
1 c Uncooked white rice
2 Tomatoes, seeded chopped
fine
1/4 c Currants
3 T Finely-chopped fresh mint
2 t Sugar
1/4 t Freshly-grated nutmeg
1 3/4 c Hot water
3 T Fresh lemon juice
Olive oil, for drizzling
Lemon wedges, for garnish

INSTRUCTIONS

Cut around the stems of the peppers (reserving the stem caps), remove
the seeds, wash and drain the peppers. Set aside. Heat the oil in a
large pan, add the onions and pine nuts and saute until onions are
soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add
the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute
longer, then add the currants, mint, sugar and nutmeg. Add the hot
water and lemon juice, adjust seasonings, and bring to a boil. Cover
and simmer over low heat until all the liquid is absorbed, about 10
minutes. Remove from heat and let rice stand for 5 to 10 minutes to
cool. Preheat oven to 350 degrees. Stuff the peppers loosely with the
rice mixture, and close them with the reserved caps. Place stuffed
peppers side by side in a baking dish and drizzle with olive oil. Add
a little water to the baking dish, cover and bake for 30 to 40
minutes, or until peppers are tender and rice is fully cooked, adding
more water to dish if needed. Squeeze lemon juice over the peppers  and
serve warm or room temperature with remaining lemon wedges. This
recipe yields 4 to 6 servings.  Recipe Source: TOO HOT TAMALES WORLD
TOUR with Susan Feniger and Mary  Sue Milliken From the TV FOOD NETWORK
- (Show # WT-1B29 broadcast  06-30-1998) Downloaded from their Web-Site
- http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka
MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 444
Calories From Fat: 291
Total Fat: 33.3g
Cholesterol: 0mg
Sodium: 244.1mg
Potassium: 527.2mg
Carbohydrates: 36.2g
Fiber: 4g
Sugar: 15.8g
Protein: 4.6g


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