Classic Stuffed Peppers Show

Course : Vegetables
Serves: 4
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1 cup water
1/2 cup chicken broth
1 cup white rice
1/3 cup olive oil
1 large red onion
2 cloves garlic
2 tablespoons cilantro
1 tablespoon basil
1 tablespoon parsley
1/4 cup chopped walnuts
3 tablespoons dried currants
1/4 cup orange juice
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
2 large red bell pepper

Preparation / Directions:

Preheat oven to 350. Bring water, broth and salt to rolling boil. Add rice and reduce heat. Cook, covered until almost tender, 12-15 minutes. Set aside. In large skillet, heat 3 tablespoons olive oil over med. Heat. Add onion and garlic and cook 1 minute. Stir in rice, cilantro, basil, parsley, walnuts, currants, salt and pepper. Mix well and set aside. Cut stems from peppers and remove seeds and membrane. Arrange peppers in baking dish. Fill each pepper with rice mixture. Drizzle remaining olive oil over peppers. Bake covered until peppers are tender, about 5 minutes. Remove cover and bake another 5 minutes or until lightly browned. Approximately 10-15 minutes.

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