Stuffed Peppers with Rice, Herbs and Pine Nuts

Filled raw and baked slowly, so the rice drinks the pepper juices.

⏱ 1 hr 15 min · medium · 🍽 serves 4

Ingredients

• 6 bell peppers, tops cut off and seeded
• 1 1/2 cups long grain rice, rinsed
• 1/3 cup olive oil
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1/3 cup pine nuts
• 1/3 cup currants
• 1/2 cup chopped parsley
• 1/4 cup chopped dill
• 2 tsp dried mint
• 1 1/2 cups vegetable stock
• Kosher salt

Steps

1. Heat the oven to 350F. Cook the onion in the oil for 8 minutes, then the garlic and pine nuts for 2 minutes until the nuts turn gold.
2. Off the heat, stir in the rice, currants, herbs, mint and a heavy pinch of salt.
3. Fill the peppers about three quarters full, since the rice swells. Replace the tops.
4. Stand them snugly in a baking dish and pour the stock around them.
5. Cover with foil and bake 50 minutes, then uncover for 15 more until the peppers are collapsing and the rice is tender.
6. Rest 10 minutes and eat warm or at room temperature.