Bell peppers stuffed with rice, raisins and pine nuts

Pine nuts - Part 3.

A rich, aromatic meal in a cup.

Ingredients (serves 6):
6 tbsp extra virgin olive oil
1 large onion, finely chopped
250g short-grain or risotto rice
450ml vegetable or chicken stock
Salt and pepper to taste
2 tsp sugar
3 tbsp pine nuts
3 tbsp raisins
1 tomato, peeled and chopped
1 tsp ground allspice
1 tsp ground cinnamon
Juice of 1 lemon
Handful each of chopped mint, dill and flat leaf parsley
6 red or yellow peppers, washed and patted dry
250g plain yogurt

Method:
1. Preheat the oven to 190 deg C. Heat 3 tbsp of oil in a wok and fry the onions till soft. Add the rice and stir-fry until translucent.
2. Add the stock, salt, pepper and sugar. Cook for 15 minutes, or until the stock has been absorbed and the rice is slightly undercooked.
3. Add the pine nuts, raisins, tomatoes, allspice, cinnamon, lemon juice, and the rest of the oil. Mix well, then turn off heat. Add 3/4 of the herb mix.
4. Cut off the stalk of the peppers, and set aside. Remove the core and seeds and fill with the rice mixture. Replace the caps.
5. Put the peppers in a shallow baking tray, pour in 1cm of water, and bake for 45 to 55 minutes.
6. Serve cold with yogurt and remaining herbs.

Tips:
Use large and firm tomatoes in place of bell peppers. Bake at 180 deg C for 20 to 30 minutes.

Recipe source: Simply Her magazine (Jun 2008)