Stuffed Peppers in Olive Oil

Summary

Prep Time	2 hrs
Total Time	2 hrs
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Carefully cut the peppers around the stem with a sharp knife and remove the pips and ribs without damaging the pods. Wash the pods and place them in a colander with the opening facing down.
Rinse the rice in a cold strainer and let it soak in a bowl, just covered with water, for about 15 minutes. Let the currants soak in a cup, also covered with water. Peel the onion and dice it very finely.
Heat 3 tablespoons of olive oil in a saucepan and sauté the onion until translucent. Add the pine nuts and sauté briefly. Pour the rice and currants together in a sieve, drain the water and add both to the onions. Stir and let simmer briefly. Pour in enough water to just cover everything. Add the spices. Cook the rice over low heat until it absorbs the water in about 15 minutes. Let the rice cool down.
Wash the herbs, shake dry and chop finely. Stir in the rice. Wash the tomatoes. Cut 4 round lids from each tomato.
Stuff the peppers with the rice. Seal the openings with a tomato lid. Place the pods in a saucepan with the opening facing up.
Wash the lemon thoroughly and cut in half. Squeeze out one half. Pour in about 4 tablespoons of water, the rest of the oil and the lemon juice. Cut the other half of the lemon into slices and place the slices between the pods.
Cover the pot. Bring the pods to a boil and cook over low heat for about 40 minutes. Let the pods cool down in the pot.
Wash the other lemon and cut into eighths. Arrange the pods on a platter and serve garnished with the lemon wedges and a few parsley leaves.

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