INGREDIENTS

INSTRUCTIONS

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 375F. Arrange the peppers
upright on baking  sheets. Replace the tops if desired and roast for 25
to 40 minutes,  depending on size.  Posted to MC-Recipe Digest V1 #156
Date: 16 Jul 1996 13:45:19 -0400  From: "McNamara, Kelly"
<kmcnamara@liggett.com>  Recipe By     : Martha Stewart/Menus For
Entertaining

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“Life: your chance to spurn God’s love Eternity: living with the consequences”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 385
Calories From Fat: 185
Total Fat: 21.5g
Cholesterol: 30.5mg
Sodium: 299.2mg
Potassium: 921.4mg
Carbohydrates: 45.3g
Fiber: 8.9g
Sugar: 23.6g
Protein: 8.3g