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Stuffed Peppers Mediterranean
Bell peppers stuffed with rice, herbs, pine nuts and currants, baked until tender and fragrant. Parboiling the rice partway before it fills the peppers is what lets it finish cooking fully during the bake without drying out the peppers around it.
Ingredients
Instructions
Fry onion in oil until soft, add garlic and spices.
Mix with parboiled rice, pine nuts, currants, parsley and mint.
Season generously.
Fill each pepper three-quarters full with rice mixture.
Place peppers upright in a baking dish.
Pour crushed tomatoes around the peppers.
Cover with foil and bake at 180C for 45 minutes.
Uncover and bake 15 more minutes until peppers are tender.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
