Stuffed Bell Pepper with Pine Nuts

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Prep time: About 30 minutes
Cooking time: About 1 hour

Makes: 2 servings

    

Ingredients

• 1             large bell pepper
• 1 T.       mild olive oil
• 2            green onions, chopped
• 2 T.       diced mushrooms
• 1            clove garlic, minced
• 1/4 t.      turmeric
• 1/2 cup   long-grain white rice
• 1/4 cup   pine nuts
• 1/2 t.      chicken base (e.g. Minor's), or bouillon
• 1.5 cups   water
• 1 T.       chopped mint leaves (about 10 leaves)
• 1 oz.      thinly diced Swiss cheese

    

Directions

1. Heat oil in heavy pan. Saute onions, mushrooms and garlic 5 minutes.
2. Stir in turmeric and saute 2 minutes. Stir in uncooked rice and heat for 3 minutes.
3. Add chicken base and 1 cup water. Cover and simmer 10 minutes. Let stand, still covered, another 10 minutes.
4. Spread pine nuts in single layer on cookie sheet. Bake 12 minutes in 300 deg. oven.
5. Carefully cut pepper lengthwise through the stem. Leave the stem intact. Remove seeds. Steam pepper halves 8 - 10 minutes.
6. Cool rice in a large bowl. Stir in toasted pine nuts, cheese, and chopped mint. Salt and pepper to taste.
7. Put steamed peppers in snugly fitting baking dish and fill with rice mixture. Mound any excess on top of peppers.
8. Pour 1/2 cup water into bottom of baking dish. Loosely cover with aluminum foil and bake 35 minutes in 350 deg. oven.

Modified from a recipe in "Joy of Cooking", 1997, p. 404

 

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