Name: Mediterranean Peppers
Ingredients: 6 md Capsicums, red or green, even in size.; 3/4 c Rice; 4 tb Oil, olive; 2 Onions chopped.; 2 tb Nuts, pinenuts; 1 ts Salt; 3 lg Tomatoes, ripe, peeled, seeded, chopped.; 1/4 ts Pepper, ground; 1/4 ts Allspice; 2 ts Sugar; 2 tb Parsley, chopped.

The ordinances are the dramatic presentations of the Gospel. They are the moving pictures that represent the spiritual realities of the Gospel, written and directed by Jesus Himself… The ordinances, then, are where we see the Gospel enacted, and our participation in it dramatized. They are where the word of God’s promise is spoken to us in tangible form – we touch and taste the bread and wine; we feel the waters of baptism. They are means of grace instituted by Jesus that God uses to assure His people of the trustworthiness of His Gospel and the reality of our participation in it (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Euro-s, Vegetables, Sides, Mains, Stuffed	6	Servings

INGREDIENTS

6	md	Capsicums, red or green, even in size.
3/4	c	Rice
4	tb	Oil, olive
2		Onions chopped.
2	tb	Nuts, pinenuts
1	ts	Salt
3	lg	Tomatoes, ripe, peeled, seeded, chopped.
1/4	ts	Pepper, ground
1/4	ts	Allspice
2	ts	Sugar
2	tb	Parsley, chopped.

INSTRUCTIONS

In a bowl, cover rice with boiling water and stand until it cools to room
temperature. Drain and rinse with cold water; drain.
Heat 2 tablespoons of oil in a saucepan, add the onion and saut=82 until
pale golden. Add pine nuts and fry for a minute. Add drained rice and salt
and continue to stir until rice is translucent, about 5 minutes. Add
tomatoes, 1/2 cup boiling water, spices, sugar and parsley. Reduce heat and
cook a further 15 minutes until liquid is completely absorbed. Allow to
cool completely.
Cut the tops off the capsicums and remove the seeds. Fill with rice
stuffing, without packing tightly, and cover with the lids. Arrange close
together in a heavy pan and drizzle with the remaining olive oil. Pour over
1/2 cup boiling water, cover and simmer 25-30 minutes or until rice and
capsicums are tender. Add more water if necessary to avoid burning. Cool in
pan.
TIP: These look spectacular arranged on a large platter with lemon wedges.
Serve at room temperature as a first course or a luncheon, with plenty of
crusty bread. They can be made the day before and kept airtight in the
refrigerator.
from NEW IDEA / JUNE 20 1998 by SUZANNE GIBBS typed by KEVIN JCJD SYMONS
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 29, 98

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