Mediterranean Style Stuffed Peppers
4 large red, orange or yellow peppers
1 cup white rice
5 cups veggie stock, divided
1/3 cup pine nuts or sunflower seeds
1 large onion, diced
1/3 cup red raisins
1/3 cup golden raisins
1 teaspoon cinnamon
1/3 teaspoon yellow curry powder
1 (6 ounce) can tomato paste
1/3 cup fresh mint leaves, finely chopped
1/2 cup green onions, finely chopped
1/2 cup flat leaf parsley, finely chopped
salt and pepper, to taste
1. Cut off the top of peppers. Remove seeds and membrane. Bring large saucepan of water to a boil. Blanch peppers for about 2 minutes. Remove, set aside, upside down, to dry.Cook rice with about 2 cups veggie stock, as directed on package. Set aside.
2. Heat olive oil in pan. Add pine nuts. Toast until lightly browned. Remove pine nuts and set aside. Keep oil in pan. Add onion. Cook until almost translucent. Preheat oven to 350 degrees F.
3. Add red and golden raisins, juice from 1/2 lemon, cinnamon and curry. Mix thoroughly and cook until onions are translucent and soft. Add tomato paste, pine nuts, rice, parsley, green onions and mint.
4. Keep over heat and mix well, stirring for several minutes. Add salt and pepper to taste. Add remaining veggie stock to a baking dish. Stand peppers in baking dish and fill with mixture. Drizzle with olive oil. Bake for 40 minutes, or until peppers are tender. Serve warm. Enjoy!