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Archive for April, 2012


Jasmine Rice Stuffed Peppers

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Looking for something springy to put on your table.  Try this simple and delicious Jasmine Rice Stuffed Peppers.

Jasmine Rice Stuffed Peppers  Jasmine Rice Stuffed Peppers

  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 small jalapeno pepper, seeded and minced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup chicken or vegetable broth
  • 1/2 cup jasmine rice
  • 1/2 cup diced seeded tomatoes
  • 1/4 cup golden raisins
  • 2 tablespoons chopped fresh parsley
  • 6 medium bell peppers, topped and seeded
  • 1 cup tomato sauce seasoned with celery salt and fresh ground black pepper


In a non-stick skillet with 2 tablespoons of olive oil, cook the celery, onion, carrot, jalapeno and garlic until the onion is tender.  Stir in the broth and rice.  Bring to a boil.  Cover and reduce the heat.  Simmer for 15 minutes.  Fold in the tomatoes, raisins and parsley.  Fill the peppers and replace the tops.  Bake at 350° F for 30 minutes until the peppers are tender.  Serve over the top of warmed seasoned tomato sauce.  Makes 6 servings.


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