Southern Style Stuffed Bell Peppers
Instructions
Instructions for the Making the Bell Pepper Stuffing
Saut meat and onion together in a small amount of olive oil until they have lightly browned.
Add the rice and continue to saut a couple of minutes longer.
Add 2 cups water, salt and pepper and bring up to a boil.
Reduce heat and allow to simmer for 5 10 minutes so that the water is absorbed and the rice is partially cooked.
Remove from heat and mix in the herbs, feta, pine nuts, currants and tomato sauce.
Taste and adjust for salt and pepper.
Assembling the Stuffed Bell Peppers
Cut off the top of each bell pepper, remove and discard seeds
Fill each bell pepper to the top with the stuffing.
Place bell peppers in a lidded roaster pan, arranging them so that they will not fall over.
Sprinkle bell peppers with seasoned bread crumbs.
Cooking Southern Stuffed Bell Peppers
Pour of the lemon juice and enough additional hot water to cover the bottom of the roaster by about inch.
Cover the roasting pan and roast at 400F for 45 minutes the pepper walls should be tender.
Carefully remove cover (there will be steam) and return the roaster to the oven.
Broil the stuffed bell peppers until the tops have nicely browned
