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