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Peppers Stuffed with Arborio Rice and Mushrooms
6 large yellow or red bell peppers
1/2 cup uncooked arborio rice
2-1/2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, finely chopped
1/4 cup pine nuts
1/2 pound ground veal
1 teaspoon ground cumin
1 cup diced tomatos
3 tablespoons small raisins
grated zest of 1 lemon
1/3 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
3/4 cup mushrooms, quartered
1/3 cup freshly grated parmesan cheese
salt and freshly ground pepper, to taste
Pre-heat broiler. Place peppers directly on the grill under the broiler. Broil for about 2 minutes or until the skin is blackened and blistered in places. Set aside. Reduce oven heat to 350 F. In a large pot of salted boiling water, cook the rice for 10 minutes. Drain and set aside (rice will not be fully cooked). In a large non-stick sauté pan, heat two tablespoons of olive oil at medium-high temperature. Add the onion, the garlic and the pine nuts and cook for 2 minutes or until the onion is translucent. Place this mixture in a large bowl and set aside. Add the veal to the sauté pan, with the cumin and sauté for 4 minutes or intil the meat is golden. Add the tomatoes, the rice, the raisins, the lemon zest, the parsley and the basil. Cook 2 more minutes. Salt and pepper to taste. Stir the veal mixture into the onion mixture in the large mixing bowl; set aside. Add the rest of the oil and the mushrooms to the sauté pan and cook 2 to 3 minutes or until the mushrooms are golden. Add the mushrooms to the meat mixture. Add the parmesan cheese and mix well. Cut off the top of each pepper. Remove the heart and seeds from the peppers and stuff them with the meat mixture, packing lightly. Replace the top, then place the peppers in a greased baking pan. Bake for 30 minutes.
Servings: 6
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