4 medium-sized green or red peppers
1 lb (500 g) onions
1 1/2 tbsp chopped parsley
1 1/2 tbsp chopped fresh dill
7 oz (200 g) long-grain rice
2 1/2 tbsp pine nuts
3/4 tsp ground cinnamon
1 tbsp dried mint
1 lemon
5 tbsp olive oil
salt and pepper
1 lb (500 g) onions
1 1/2 tbsp chopped parsley
1 1/2 tbsp chopped fresh dill
7 oz (200 g) long-grain rice
2 1/2 tbsp pine nuts
3/4 tsp ground cinnamon
1 tbsp dried mint
1 lemon
5 tbsp olive oil
salt and pepper
method
1. Preheat the oven to 350°F (180°C) mark 4.
2. Wash and dry the peppers; cut off a lid at the stalk end, reserving these lids. Remove all the seeds and inner membrane. Turn the peppers upside down on a chopping board.
3. Peel and finely chop the onions. Chop the parsley together with the dill (use 2 - 3 pinches of dried dill if fresh is unavailable). Rinse the rice in a sieve under running cold water until the water is completely clear. Drain.
4. Heat 1 tbsp olive oil in a large, heavy-bottomed frying pan and cook the pine nuts over a moderate heat until they are golden brown. Remove with a slotted spoon and set aside.
5. Add the rest of the olive oil to that remaining in the pan and fry the onions gently in it for 10 minutes, stirring frequently, until tender and pale golden brown.
6. Add the rice and pine nuts, cook for 1 minute, stirring, then pour in 7 fl oz (200 ml) boiling water, add 1 1/2 tsp salt and stir again. Continue stirring for a few minutes, until the water has almost completely disappeared but the rice is still very moist.
7. Remove from the heat and leave to cool slightly; stir in the cinnamon, the crumbled dried mint, the parsley, dill, 2 tbsp lemon juice and plenty of freshly ground black pepper. Add a little more salt if wished. Stuff the peppers with this mixture, and replace their lids.
8. Lightly oil a wide, shallow ovenproof dish, just large enough to accommodate all the peppers standing upright, packed close together in a single layer. Pour 9 fl oz (250 ml) boiling water into the dish between the peppers and bake uncovered in the oven for 30 minutes.
9. Take the dish out of the oven, baste the peppers with the cooking liquid, cover with foil and return to the oven for a further 15 minutes. Serve warm or cold.
2. Wash and dry the peppers; cut off a lid at the stalk end, reserving these lids. Remove all the seeds and inner membrane. Turn the peppers upside down on a chopping board.
3. Peel and finely chop the onions. Chop the parsley together with the dill (use 2 - 3 pinches of dried dill if fresh is unavailable). Rinse the rice in a sieve under running cold water until the water is completely clear. Drain.
4. Heat 1 tbsp olive oil in a large, heavy-bottomed frying pan and cook the pine nuts over a moderate heat until they are golden brown. Remove with a slotted spoon and set aside.
5. Add the rest of the olive oil to that remaining in the pan and fry the onions gently in it for 10 minutes, stirring frequently, until tender and pale golden brown.
6. Add the rice and pine nuts, cook for 1 minute, stirring, then pour in 7 fl oz (200 ml) boiling water, add 1 1/2 tsp salt and stir again. Continue stirring for a few minutes, until the water has almost completely disappeared but the rice is still very moist.
7. Remove from the heat and leave to cool slightly; stir in the cinnamon, the crumbled dried mint, the parsley, dill, 2 tbsp lemon juice and plenty of freshly ground black pepper. Add a little more salt if wished. Stuff the peppers with this mixture, and replace their lids.
8. Lightly oil a wide, shallow ovenproof dish, just large enough to accommodate all the peppers standing upright, packed close together in a single layer. Pour 9 fl oz (250 ml) boiling water into the dish between the peppers and bake uncovered in the oven for 30 minutes.
9. Take the dish out of the oven, baste the peppers with the cooking liquid, cover with foil and return to the oven for a further 15 minutes. Serve warm or cold.
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