Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 green peppers
- 180 grams (6 oz., 3/4 cup) pine nuts
- 4 large onions
- 250 grams (9 oz., 1 1/2 cup) olive oil
- 450 grams (1 lb., 2 1/2 cup) long-grain rice
- 125 grams (4 oz., 1/2 cup) currants
- 5 grams (1 tsp.) salt, 3 grams (1 tsp.) pepper
- 15 grams (1 Tbs.) sugar, water to cover
- 7 grams (1/2 cup) mint
- 4 grams (1 tsp.) allspice
- lemon slices, tomato wedges
- 10 grams (1/2 cup) chopped flat-leaf parsley
- 30 milliliters (1 oz., 2 Tbs.) lemon juice
Directions
1) Choose medium-sized green peppers. Wash them and cut out the stems. Core with an apple-corer or paring knife.
2) Make the stuffing by lightly frying the pine nuts and chopped unions in olive oil. Add the washed rice and cook, stirring, for five minutes.
3) Add the currants, salt, pepper and sugar. Pour in water to about twice the depth of the other ingredients in the pot and simmer until the water is absorbed. Add mint, allspice and lemon juice.
4) When cool, stuff each pepper loosely, as the rice will swell. Cover open end of pepper with a slice of tomato like a lid.
5) nSet the stuffed peppers in a single layer in a large pan or dish. Sprinkle with salt and sugar, drizzle a little olive oil and 250 milliliters (1 cup) of water over them and simmer very slowly until the peppers are just tender.
6) Decorate with chopped parsley, lemon slices and tomato slices or wedges, and refrigerate. Serve cool.
Category:Arabian Recipes
Category:Arabian Vegetarian