5 tablespoons extra-virgin olive oil, divided 2 large onions, finely chopped 3/4 cup long-grain white rice 4 to 5 tablespoons slivered almonds 1/4 cup currants or raisins 2 plum tomatoes, chopped 2 teaspoons dried mint or 1 tablespoon chopped fresh mint 1/2 teaspoon ground allspice 1/2 to 1 teaspoon sugar 1/2 teaspoon salt, or to taste Freshly ground pepper 1 1/4 cups hot chicken or vegetable broth or water 6 or 7 fairly small red, orange or yellow bell peppers (total about 2 1/4 to 2 1/2 pounds) 1 1/2 cups hot water

Step 1 Heat the oven to 350 degrees.

Step 2 Heat 3 tablespoons of oil in a large skillet or stew pan. Add the onions and cook over medium heat, stirring occasionally, until they begin to turn golden, 15 minutes; reduce the heat if they brown too fast.

Step 3Add the rice and almonds and stir over low heat to toast them, 5 minutes. Add the currants, tomatoes, mint, allspice, sugar, salt and pepper to taste; cook for 2 minutes. Add the broth and bring to a boil. Cover and cook over low heat until the liquid is absorbed, 12 minutes. Taste and adjust the seasoning; the rice will not be cooked yet.

Step 4Cut a slice off the stem end of each pepper. Reserve the slice, leaving the stem on; carefully remove the core and seeds from inside the pepper. Spoon the stuffing into the peppers and cover with the reserved pepper slices. Stand the peppers in a baking dish in which they just fit. Add 1 1/2 cups hot water to the dish. Sprinkle the peppers with the remaining 2 tablespoons of oil. Cover and bake until the peppers are tender, 1 hour. Serve hot or at room temperature.

In Recipes-list.com we have selected the most viewed recipes from category - Main courses . Enjoy the best recipes specially selected for you! Stuffed Sweet Peppers With Rice and Currants is the right choice that will satisfy all your claims.