STUFFED PEPPERS

STUFFED PEPPERS:

INGREDIENTS:

6 capsicum
For the filling:
2 tbsp oil
200 gms rice, parboiled
3 tsp olive oil
1 large onion, finely chopped
1/2 tsp cinnamon powder
2 celery sticks, diced
2 cloves garlic
75 gms raisins
4 tsp pine seeds
4 tomatoes,skimmed, seeded and chopped
50 ml water
4 anchovy fillets
1/4 bunch each parsley and mint
6tbsp parmesan cheese, grated

METHOD:

• Cut the top of the capsicum and core. Blanch in boiling water and drain.
• To prepare the filling, heat oil in a saucepan and saute onion, garlic and chopped celery for a minute.
• Add rice, pine seeds, cinnamon powder, raisins, tomato, chopped anchovy, mint, parsley and water and cook for four minutes.
• Remove from heat and add 5 tbsp cheese, salt and pepper. Fill the mixture equally into the peppers.
• Grease a baking tray and place peppers on it. Sprinkle the remaining cheese and drizzle with olive oil.
• Add water to the height of 1 cm of the tray. Cover loosely with foil and cook in a preheated oven at 180c for 40 minutes and finish.
• Cooking with the dish uncovered for 10 more minutes.Serve hot.

NOTE:Serve with fresh green salad and tomato sauce.