Recipe donated by Susan Katz, Ohio 1. In a saucepan, bring the water to a boil over high heat. 2. Add the Basmati rice, cover the pan tightly, and reduce heat to a simmer. Simmer the rice for 25 minutes. Drain well. 3. While the rice is cooking, melt the butter in a large skillet. Add the onion and saute for 5 minutes, until the onion is soft. 4. Add the garlic and saute for another minute. 5. Stir in (one ingredient at a time), the capers, raisins, & cilantro. Saute each ingredient for 1 minute. Add the cooked Basmati rice and remove the pan from the heat. 6. Fill the Peppers. To fill a pepper: cut off the stem end of the pepper. Remove the insides, seeds and membrane. Fill with the Basmati rice. Preheat the oven to 375F. Put peppers upright on a baking sheet and roast until done, about 25 to 40 minutes. Posted to The Gourmet Connection Recipe Page Newsletter 05 Jan 97 From: Gourmet Connection
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|Serving Size: 1 Serving (392g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 114 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 30.5mg||9 %|
|Sodium 270.2mg||9 %|
|Potassium 793.3mg||21 %|
|Total Carbohydrate 111.3g||33 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 105.7g|
|Protein 8.8g||13 %|
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Calories per serving: 574
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