Stuffed Red Bell Peppers With Rice, Pine Nuts and Currants

"Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07."
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
1hr 45mins




  • Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes. Add rice and pine nuts and stir 5 minutes over low heat. Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes.
  • Add 1 1/4 cups broth and bring to a boil. Cover and cook over low heat for 12 minutes or until liquid is absorbed.
  • Taste and adjust seasoning; rice will be only partially cooked.
  • Preheat oven to 175°C Cut a slice off stem end of peppers, leaving stem on. Reserve slice; remove core and seeds from inside pepper.
  • Spoon stuffing into peppers and cover with reserved slices.
  • Stand them in a baking dish in which they just fit.
  • Add 1 1/2 cups broth or hot water to dish.
  • Sprinkle peppers with 2T oil.
  • Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.

Questions & Replies

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  1. mackenziemccarty
    This was delicious! My roommates are carnivores, so I added a bit of lamb sausage to the rice mixture, and I put half a can of chickpeas in for a bit of texture. Otherwise, I followed the recipe word for word and we all agree it was dilectible!
  2. Kumquat the Cats fr
    Excellent! Definitely a keeper. The mint and allspice tasted great alongside the sweetness of the pepper and raisins. I only used <1 tablespoon of oil, and didn't sprinkle any oil over the top. That was about the only change I made. The two of us ate four peppers for a vegetarian dinner and I ate the leftovers for lunch, mmmm! Thanks.
  3. Alskann
    WOW! This was delicious. DH made this on his day off. The only change he made was to add some cubed chicken breast but it would be good vegetarian also. Very flavorful and refreshing. It's a keeper!!!


My husband and I moved to Israel 1 1/2 years ago..the fulfillment of a 30 year dream. We have been vegetarians for six years.Our younger son had moved here four years ago, is a combat soldier, and a vegan. Our older son and daughter-in-law are expecting their first child (and our first grandchild!) in one month. They live in Boston. I have rarely cooked my entire adult life...never was very good and was always working full time. Since I've moved here, I've taken lessons and really studied hard. Now my son takes his vegan chocolate cookies (from this website) to his base...and they all love them. A new experience for me! ...Well it's 1/1/10 (wow, cool) and my husband I and moved back to the States for a while to be with our grandson, son and DIL in Washington, DC. Our son has completed his Army service in the IDF and will be getting his graduate degree in Israel. We will be returning to Israel in the future, but now is a chance to be a part of our grandson's life. I'm back to working full time, and really cook only on the weekends...but all is good.
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