Sweet peppers stuffed with rice, pine nuts and currants

Pimentones reyenades

By: Paola Gavin
From: Hazana
Serves: 4
Photographer: Mowie Kay

Stuffed peppers are often made for Purim and Sukkot, as they are a symbol of abundance. They are also often made for the Sabbath, because they are equally good served hot or at room temperature. In this recipe from Thessaloniki, they are stuffed with a mixture of rice, tomato, pine nuts, raisins and herbs.

Ingredients

Quantity	Ingredient
6-8	medium red or green peppers
2-3 tablespoons	extra virgin olive oil
1	medium onion, finely chopped
180g	long-grain rice
handful	finely chopped flat-leaf parsley
2 tablespoons	finely chopped dill
3 tablespoons	pine nuts
3 tablespoons	currants
1 teaspoon	sugar
1	medium tomato, peeled, deseeded and chopped
450ml	hot water
	salt
	freshly ground black pepper

Method

Brush the peppers lightly with olive oil and place in a well-oiled shallow baking dish. Bake in a preheated 180°C oven for 10 minutes. Remove the peppers from the oven and, when cool enough to handle, slice off the tops and reserve. Scoop out the pith and seeds from the peppers.
Heat 2 tablespoons olive oil in a heavy saucepan, add the onion and cook over a moderate heat until translucent. Stir in the rice and cook for 2–3 minutes or until it is opaque. Add the herbs, pine nuts, currants, sugar, tomato and 350ml of the hot water and bring to the boil. Season with salt and pepper, then cover and simmer for 18–20 minutes or until the rice is almost tender.
Stuff the peppers with the rice mixture and place the reserved lids on top. Arrange side by side in a well-oiled shallow baking dish and pour in the remaining hot water. Bake in a preheated 180°C oven for 40–45 minutes or until the peppers are tender and the stuffing is cooked through. Serve hot or at room temperature.

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Sweet peppers stuffed with rice, pine nuts and currants

Pimentones reyenades

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