Steps:
- 1. Slice the top half-inch off each pepper, discard the stems and finely chop the flesh of the tops. Remove and discard the cores and seeds. Heat 3 tablespoons oil in a large skillet. Sauté the onion and chopped peppers on low until soft and starting to color, about 10 minutes. 2. Meanwhile, place the rice in a small saucepan with 3/4 cup water. Bring to a simmer, cover and cook on low heat for 8 minutes. Stir the rice into the skillet along with the pine nuts, currants and 1 teaspoon cumin. Sauté briefly. Add the mint and season with salt. Remove from heat and add the wine. 3. Heat oven to 350 degrees. Place merguez in a bowl and mix in the contents of the skillet until everything is well blended. Fill peppers with the stuffing, but do not pack tightly. Top each pepper with a slice of lemon. Place peppers in a baking dish; they should fit snugly. Add 2 tablespoons oil and 1/2 cup water to the dish. Bake for 1 hour. 4. Mix the yogurt with the remaining cumin, remaining oil and lemon juice. Add a pinch of salt. Serve hot or at room temperature with yogurt sauce on the side. Yield: 6 servings.
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