Ingredients
- For that peppers:
- 1 1/2 cups short-grain brown grain
- 1/4 cup dried currants or golden raisins
- Kosher salt
- 1/2 cup walnuts
- 1/2 cup fresh dill
- 1/2 cup fresh parsley
- 4 scallions, roughly chopped
- 6 medium peppers (any color)
- 8 ounces lean ground poultry
- 2 cups shredded part-skim mozzarella cheese (8 ounces)
- 1/2 cup crumbled feta cheese
- 2 cloves garlic clove, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- Freshly ground pepper
- For that sauce:
- 1 15 -ounce can tomato puree
- 1 tablespoon plus 1 teaspoon packed brown sugar
- 1 tablespoon extra-virgin essential olive oil
- 1 cinnamon stick
- Kosher salt and freshly ground pepper
Directions
Result in the peppers: Combine 2 1/2 cups water, the grain, currants and 1/4 teaspoon salt inside a medium saucepan. Provide a boil, then lessen the heat to low cover and simmer before the water is absorbed, about forty-five minutes. Let stand, covered, ten minutes. Fluff having a fork, then transfer to some large bowl to awesome, about twenty minutes.
Meanwhile, preheat the oven to 350 levels F. Spread the walnuts on the baking sheet and roast until gently golden, six to eight minutes let awesome, then finely chop. Pile the dill, parsley and scallions on the cutting board and finely chop.
Stop the top of the each bell pepper and reserve the tops discard the seeds and white-colored membranes. Place the poultry inside a large bowl add 1 cup mozzarella, 1/4 cup feta, the grain mixture, walnuts, basically two tablespoons from the chopped herbs, the garlic clove, fresh lemon juice, lemon zest. 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Lightly mix together with your hands. Stuff each bell pepper evenly using the poultry-grain mixture cover using the pepper tops.
Result in the sauce: Whisk 3 cups water, the tomato puree. brown sugar. essential olive oil and cinnamon stick inside a wide, deep saucepan. Arrange the stuffed peppers upright within the sauce. Bring the sauce to some simmer over medium-high temperature. Cover and lower heat to medium low simmer before the peppers are soft and also the filling is cooked through, 50 to an hour.
Preheat the broiler. Carefully take away the peppers in the sauce and transfer to some baking dish take away the tops and hang them aside within the baking dish. Chuck the ball reserved two tablespoons chopped herbs using the remaining 1 cup mozzarella and 1/4 cup feta in a tiny bowl and sprinkle within the filling. Broil until melted, a couple of minutes. Switch the pepper tops. Season the sauce with pepper and salt. Serve the peppers in shallow bowls using the sauce.
Photograph by Anna Johnson
Recipe thanks to Food Network Magazine