Serve cold as a first course. Choose peppers that can stand on their bases.

　　

Ingredients

serves 6

　　1 large onion, finely chopped

　　6 tablespoons extra-virgin olive oil

　　1 1/4 cups short-grain or risotto rice

　　Salt and pepper

　　1–2 teaspoons sugar

　　3 tablespoons pine nuts

　　3 tablespoons currants

　　1 large tomato, peeled and chopped

　　1/2 teaspoon cinnamon

　　1/4 teaspoon allspice

　　2 teaspoons dry mint

　　3 tablespoons chopped dill or parsley

　　Juice of 1 lemon

　　6 medium green or red bell peppers

　　

Step 1

Fry the onion in 3 tablespoons of the oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 1/2 cups water and add salt, pepper, and sugar. Stir well, and cook 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants, tomato, cinnamon, allspice, mint, dill or parsley, lemon juice, and the rest of the oil.

　　

Step 2

To stuff the peppers, cut a circle around the stalk end and set aside to use as caps (with the stalk). Remove the cores and seeds with a spoon, and fill with the rice mixture. Replace the caps. Arrange side by side in a shallow baking dish, pour about 3/4 inch of water into the bottom, and bake at 375°F for 45–55 minutes, or until the peppers are tender. Serve cold.

　　

Variation

Step 3

Stuff the peppers with meat filling or meat and rice filling, and serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf