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Stuffed Red and Green Bell Peppers
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2 tablespoons extra virgin olive oil
Preheat oven to 375 degrees. In batter bowl, combine olive oil, onion, garlic and pine nuts. Microwave on high 3 minutes. Add remaining stuffing ingredients. Cover. Microwave on high 5 minutes, then on half power 8-10 minutes or until the rice has cooked thoroughly. In meantime, cut off the tops of each pepper or if they are very large, cut them in half lengthwise). Gently remove the membrane and seeds. Arrange them upside down in a ceramic baking dish. When rice is done, set it aside. Cover the peppers with a waxed paper sheet and microwave the empty pepper shells 3-4 minutes to partically cook them. Then stuff with the filling. Combine water and tomato paste. Pour over and around the peppers. Drizzle a little olive oil over the top of each pepper. Bake in hot oven 25-30 minutes, or until peppers are tender and stuffing has browned on the top. (depends on the size of peppers)
Recipe created 2004-09-27.