Title: Roasted Peppers with Basmati Rice Filling
Categories: Appetizers, Italian/tus, Main dishes, Rice
Yield: 3 Servings

3 Bell peppers
1 1/2 c Water
1 c Basmati rice
3 tb Unsalted butter
1 md Onion -- finely chopped
2 Cloves garlic -- finely
Chopped
2 tb Capers
1/2 c Golden raisins
1/2 c Unsalted pistachio nuts --
Coarsely chopped
1/2 c Cilantro leaves -- chopped
Salt and freshly ground
Pepper

Cut the stem ends off the peppers, reserving tops. Peppers can also be
sliced in half lengthwise. Remove the seeds and membranes. Set aside while
making filling.

In a saucepan, bring the water to a boil over high heat. Add the Basmati
rice, cover the pan tightly, and reduce the heat to a simmer. Simmer the
rice
for 25 minutes. Drain well.

Meanwhile, in a large skillet, melt the butter over medium-high heat. Add
the onion and saute for 5 minutes, until soft. Add the garlic and saute
for 1
minute more. Stir in, one ingredient at a time, the capers, raisins,
pistachios, and cilantro, sauteing each ingredient for 1 minute. Add the
cooked Basmati rice and remove the skillet from the heat. Season with salt
and
pepper. Fill the prepared peppers with the rice mixture.

Preheat the oven to 375F. Arrange the peppers upright on baking sheets.
Replace the tops if desired and roast for 25 to 40 minutes, depending on
size.

Posted to MC-Recipe Digest V1 #156

Date: 16 Jul 1996 13:45:19 -0400

From: "McNamara, Kelly"

Recipe By : Martha Stewart/Menus For Entertaining