Yellow pepper stuffed with pilaf, currants and pine nuts
6 servings
80 minutes
This exquisite recipe combines the tenderness of baked yellow pepper, the richness of aromatic pilaf, and the light tartness of currants. Pine nuts add a crunchy texture, while cinnamon brings warm Eastern notes. This dish is perfect for a festive table or a cozy family dinner. European cuisine has absorbed shades of Eastern traditions, creating a harmony of flavors that surprise with their complexity. Baked yellow pepper becomes sweetish, and its softness contrasts with the fluffy basmati rice. Mint finishes this gastronomic symphony with freshness and aromatic coolness, making each forkful truly memorable. This dish is not only delicious but also aesthetically pleasing, delighting the eye with bright colors and noble shades of ingredients.
1
Cut the peppers in half lengthwise, remove the seeds, and place the halves on a baking sheet. Add a little minced garlic to each and pour in a teaspoon of olive oil.
- Garlic: 2 cloves
- Olive oil: 5 tablespoon
2
Grease the edges of the peppers, season with salt and pepper, and bake in the oven at 180 degrees for about 50-60 minutes.
- Salt: to taste
- Ground black pepper: to taste
3
Heat 1.5 tablespoons of olive oil in a pan. Add onion and pine nuts, sauté until golden, about 10 minutes. Add currants, cinnamon, and minced garlic. Stir in rice. Pour in hot broth and salt. Mix once, cover, reduce to minimum, and cook for 15 minutes.
- Olive oil: 5 tablespoon
- Onion: 1 head
- Pine nuts: 50 g
- Currant: 50 g
- Cinnamon sticks: 1 piece
- Garlic: 2 cloves
- Basmati rice: 275 g
- Vegetable broth: 570 ml
- Salt: to taste
4
Remove the pan from the heat, take off the lid, remove the cinnamon, and cover the rice with a towel.
- Cinnamon sticks: 1 piece
5
When the pepper is ready, place it on a heated dish. Stuff each half with rice and garnish with mint.
- Mint leaves: 6 pieces