Peperoni ripieni d’ispirazione mediorientale, vegani

Ingredienti

• 1/4 cup dried currants
• 2 tablespoons olive oil
• 3 medium sized onions chopped
• 1/4 cup pine nuts
• 1-14 ounces can tomato (petite diced)
• 1 tablespoon all spice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1 cup coarse bulgur (rinsed)
• 1 1/4 cup water (boiling water)
• 3-4 bell peppers (washed, cut in half, and seeded)
• 1/4 cup fresh dill (chopped (a little more as garnish))
• 1/4 cup fresh mint (chopped)
• 2 tablespoons basil (chopped)

Preparazione

1. 1

   Place dried currants in a small bowl and pour 1/2 cup of boiling over it. Set aside.

2. 2

   Heat olive oil in a large pan over medium heat.

3. 3

   Add onions and pine nuts. Cook, stirring frequently, until they are translucent, 10-12 minutes.

4. 4

   Stir in the tomatoes, all spice, salt, pepper, and cinnamon. Cook until some of the juices of the tomatoes evaporate, 3-5 minutes.

5. 5

   Add in the bulgur and stir constantly until it is all mixed in with the vegetables and spices, 4-6 minutes.

6. 6

   Add the boiling water, turn down the heat to low, and put the lid on. Let it cook until all the liquid has been absorbed, 12-17 minutes.

7. 7

   Turn the heat off and let it rest (covered) for 10-15 minutes.

8. 8

   Preheat the oven to 375 Degrees.

9. 9

   Cover an ovenproof casserole or Pyrex dish with parchment paper.

10. 10

    Drain the currants.

11. 11

    Fluff the now-cooked bulgur with a fork, and gently stir in the currants, dill, mint, and basil.

12. 12

    Fill each half of the peppers with the filling and place it in the casserole dish.

13. 13

    Add 2 tablespoons of water at the bottom of the dish.

14. 14

    Cover it with aluminum foil and place it in the oven.

15. 15

    Bake for 30 minutes.

16. 16

    Then take off the aluminum foil, and bake for another 15-20 minutes or until the tops of the stuffed peppers turn to light brown.

17. 17

    When ready to serve, garnish fresh dill.