Spanish-style Stuffed Bell Peppers

The Greek word translated “tongues” is glossa . The word translated literally means, “languages” and it would save a lot of confusion if translators of our English Bibles would begin using that word. There is nothing in this passage that suggests undetectable, ecstatic, so-called “angelic” communication. The miracle that took place at Pentecost is that uneducated and often derided Galileans were speaking in different languages, identifiable languages, that they previously did not know. How much clearer can the text be? Verse 6, “Each one of them was hearing them speak in his own language “dialectos” – dialect).” Verse 8, “How is it that we each hear them in our own language to which we were born?” Verse 11, “We hear them in our own tongues speaking of the mighty deeds of God.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Spanish	September 1	1	Servings

INGREDIENTS

		Four, 1/2-pound whole
		green or red bell
		peppers plus 1/4
		cup minced red bell
		pepper
3	T	Olive oil
1		Onion, chopped
1		Tomato, peeled seeded and
		chopped
1		Garlic clove, minced
3/4	c	Long-grain rice
2 1/4	c	Chicken broth
2	T	Slivered almonds, toasted
		lightly
1/2	c	Fresh or thawed frozen peas
1/2	lb	Zucchini, scrubbed and cut
		into 1/4-inch cubes
1/2	t	Ground cumin
		Lemon wedges for garnish

INSTRUCTIONS

Halve 3 of the whole bell peppers lengthwise, leaving the stem ends
intact, core and seed them, and in a large saucepan of boiling salted
water blanch them for 3 minutes, or until they are just tender.  Remove
the peppers and invert them on paper towels to drain (they  will soften
while they stand.)  In a heavy 11- to 12-inch skillet heat the oil over
moderately high  heat until it is hot but not smoking and in it saute
the onion, the  remaining whole bell pepper, chopped, the tomato, and
the garlic over  moderate heat, stirring, for 15 minutes. Stir in the
rice and cook  the mixture, stirring, for 1 minute. Stir in the broth,
heated, and  salt and pepper to taste, bring the liquid to a boil, and
simmer the  mixture, uncovered, for 20 minutes, or until the rice is
barely  tender. Stir in the almonds, the peas, the minced bell pepper,
the  zucchini, and the cumin and divide the mixture among the bell
pepper  shells, mounding it. Bake the stuffed peppers in an oiled
baking  dish, covered, in a preheated 325F. oven for 15 minutes, or
until the  rice is tender, and serve them with the lemon wedges.
Serves 6.  Gourmet September 1992  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1015 Calories From Fat: 499 Total Fat: 56.9g Cholesterol: 0mg Sodium: 3110.4mg Potassium: 3121.5mg Carbohydrates: 101.4g Fiber: 22.9g Sugar: 30.1g Protein: 38.3g