Stuffed bell peppers with rice and currants from Little Foods of The Mediterranean: 500 Fabulous Recipes For Antipasti, Tapas, Hors D'Oeuvre, Meze, and More by Clifford A. Wright

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Notes about this recipe

  • michalow on May 17, 2019

    Very good. The peppers I used were large, so the filling was more suited to six peppers than eight. The small amount of sugar could be reduced or eliminated; some subtle sweetness is a nice contrast to the slight bitterness of the green peppers, but with sweet spices and currants already in the filling, sugar seems unnecessary. I used the full amount of olive oil in the filling, but much less than called for to drizzle over the tops.

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