Izmir-Style Stuffed Peppers with Pine Nuts and Currants
Discover the rich flavors of the Aegean coast with this Izmir-Style Stuffed Peppers recipe, where sweet currants and earthy pine nuts blend harmoniously within vibrant bell peppers.
Equipment
- Large skillet
- Baking dish
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Aluminum foil
Ingredients
Bell Peppers
- 4 large bell peppers (red or yellow) tops removed and seeded (about 2 pounds or 900g)
Rice Mixture
- 1 cup white rice rinsed and drained (200g)
- 1 medium onion finely chopped (150g)
- 1/4 cup pine nuts (30g)
- 1/4 cup currants (40g)
- 2 tbsp olive oil plus more for drizzling (30ml)
- 2 cloves of garlic minced
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tbsp tomato paste (15g)
- 1 1/2 cups water (360ml)
- 1/4 cup fresh parsley chopped (15g)
- 1 tbsp fresh mint chopped (3g)
- Salt and pepper to taste
Garnish
- Lemon slices for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the onion until translucent, about 5 minutes.
- Add the pine nuts to the skillet and toast them lightly until golden, for about 2 minutes, stirring frequently to prevent burning.
- Stir in the garlic, cinnamon, allspice, and nutmeg, and cook for another minute until aromatic.
- Mix in the tomato paste and cook for an additional minute.
- Add the rinsed rice to the skillet and stir to coat the grains with the onion mixture.
- Pour in water, increase the heat to high, and bring the mixture to a boil. Lower the heat, cover, and simmer until the rice is half-cooked, about 10 minutes.
- Remove the skillet from the heat and stir in the currants, parsley, and mint. Season with salt and pepper to taste.
- Fill each bell pepper with the rice mixture, leaving room at the top for the rice to expand.
- Place the stuffed peppers upright in a baking dish and drizzle the tops with a little olive oil.
- Pour a small amount of water into the bottom of the dish to prevent the peppers from sticking and to help steam them as they cook.
- Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly browned.
- Serve the stuffed peppers warm, garnished with lemon slices.
Notes
For a richer flavor, consider adding a pinch of sugar to the filling to complement the sweetness of the currants.
If you prefer a meat version, you can add ground lamb or beef to the rice mixture after the onions are cooked.
Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
To make this dish vegan, substitute the water with vegetable broth and omit the pine nuts if desired.