Thursday, December 20, 2007
Stuffed Peppers with rice, pine nuts and dill
Olive oil, 2 tbsp plus extra for drizzling
1 Onion, finely chopped
4tbsp pine nuts
1tsp smoked paprika
1tsp ground cinnamon
125g cooked basmati rice
4tbsp fresh dill, chopped
100g feta, cubed
2 peppers orange, red or yellow, halved
Heat the oven to 180c
Heat the olive oil in a pan and cook the onion over low heat till golden. Add the pine nuts and brown lightly. Stir in the spices and cook for a minute. Add the cooked rice and dill and stir together. Season well. Fold in the feta.
Put the peppers cut side up into a roasting tin. Divide the mixture among them and drizzle liberally with olive oil. Cover with foil and roast for 40 min until the peppers are tender, then remove the foil and cook for a further 5 min.
This came from 101 Global Dishes.
These were very nice. I have to admit that I usually wind up liking stuffed peppers more in theory then in actual practice, but these were really nice ones. They were incredibly easy and fast to make, and the dill and feta combination is always a winner. I don’t know if I would make them again, but that has more to do with my feelings about stuffed peppers, then my feelings about this recipe. It was good.