INGREDIENTS

INSTRUCTIONS

If using only green peppers, add 6 chopped tomatoes to the stuffing
after sauteeing the onion.  Slice off the tops of the tomatoes/green
peppers. Carefully remove the  pulp, leaving a shell with walls about
1/4 inch thick. Set the pulp  aside and discard the seeds of the
peppers.  Stuffing: Heat the olive oil in a large skillet. Saute the
onion until  transparent. Add the reserved tomato pulp, chopped tomato,
pine nuts,  currants, herbs, salt & pepper. Continue cooking 2-3
minutes to  soften the tomato. add the rice and about 1 inch of water;
cover and  simmer until the water has been absorbed.  Preheat oven to
350 degrees. Fill the peppers and/or tomatoes with the  stuffing and
set them tightly side-by-side in a baking dish just large  enough to
hold the vegetables snugly. Add enough water so that the  liquid
reaches halfway up the sides of the veggies.  Sauce: combine theh olive
oil, lemon juice and sugar in a small bowl  and popur over the stuffed
veggies.  Cover with foil and bake for 45 minutes or until the veggies
are soft  and the filling is cooked through. To serve, carefully remove
the  stuffed veggies from the baking dish, freeing the bottoms from the
pan with a spatula, and transfer them to a serving platter.  Recipe by:
The Sephardic Table  Posted to JEWISH-FOOD digest by Sheryl Donner
<boxermom@iowacity.net>  on Feb 21, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 655
Calories From Fat: 516
Total Fat: 58.6g
Cholesterol: 0mg
Sodium: 164.2mg
Potassium: 400mg
Carbohydrates: 31.7g
Fiber: 3.6g
Sugar: 11.4g
Protein: 4.9g