INGREDIENTS

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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