Rice-Stuffed Peppers in Olive Oil

By using a moderate amount of olive oil and plenty of herbs, this classic dish offers authentic flavors in a light and wholesome way.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 8 medium green bell peppers (400 g) · 80 kcal in the whole recipe
• 3/4 cup white rice (135 g) · 486 kcal in the whole recipe
• 2 medium onions, finely chopped (200 g) · 80 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 1 tbsp currants (12 g) · 35 kcal in the whole recipe
• 1 tbsp pine nuts (12 g) · 83 kcal in the whole recipe
• 1 tsp sugar (4 g) · 16 kcal in the whole recipe
• 1 small tomato (80 g) · 14 kcal in the whole recipe
• 1/4 bunch fresh parsley (15 g) · 5 kcal in the whole recipe
• Salt, black pepper, dried mint, allspice, cinnamon, and hot water

Method

1. Finely chop the onions and sauté them with pine nuts in 1 tablespoon of olive oil over medium heat until softened.

   

2. Add the rinsed rice, currants, sugar, salt, black pepper, dried mint, allspice, and cinnamon, sauté for 2 minutes, then stir in 1/2 cup of hot water, simmer until absorbed, and mix in chopped parsley.

   

3. Slice off the tops of the green peppers, remove seeds, and stuff each pepper loosely with the rice mixture.

   

4. Slice the tomato into pieces and place a slice over each pepper top as a lid, then arrange the stuffed peppers upright in a pot.

   

5. Drizzle the remaining 1 tablespoon of olive oil over the peppers, pour 1 cup of hot water into the pot, cover, and simmer over low heat for 35 minutes until tender, then chill and serve cold.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.