INGREDIENTS

INSTRUCTIONS

STUFFING
SAUCE
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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