Stuffed bell peppers with rice and raisins

Submitted by enr on 13 Feb 2010
1 kg peppers bell peppers
1 cup (220-250 g) rice
2 onions
1/2 bunch parsley
1 cube chicken broth
50 g raisins
100 ml sunflower oil (olive oil)
Stuffed bell peppers with rice and raisins
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In a deep skillet or saucepan heat of the fat, which stifles the chopped onion until translucent, add the rice, salt, crushed broth and 2 cups water. The Court Cover and allow to simmer for 5 minutes. After it is removed from the heat and without othlupva was aged for 15 minutes, to the rice. Parsley cut into small pieces and together with the raisins are added to the rice. Mix well. The washed bell peppers with a sharp knife cut lids (persist) and cleared of seeds. Filled with the filler without squeeze and arranged tightly in the tray to one another and covered with lids. Pour with the remaining oil and 200 ml warm water. Tray covered with foil and put in preheated oven to 200 ° C. Bake about 35-40 minutes. Then fthe oil is removed and the peppers are roasted.
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13 Feb 2010


Do not put the raisins, but next time will surely try.

I'm glad you liked the recipe. Thanks for the lovely picture :)