Subject: Pistachio Stuffed Roasted Peppers
From: Joel Schwarz <[email-masked]>
Date: 10 May 1996 17:33:50 -0500
Newsgroups: rec.food.recipes

MaryAnn Esposito made this on her TV show shown in Seattle last winter.
These stuff roasted peppers are a bit of work but delicious.  They work
well as a main course.

PISTACHIO  STUFFED
  ROASTED PEPPERS

6-8 roasted bell peppers
1/2 cup cooked rice
1/2 med. finely chopped onion
1/2 medium diced zucchini
1-2 tablespoons olive oil
2 egg whites.
1/3 cup chopped pistachio nuts
1/3 cup parmesan cheese
black pepper and salt to taste

Roast bell peppers in broiler and
remove charred skins. Cook rice
in 1 1/2 cups water.  Heat olive oil
in medium sauce pan and cook onion
and zucchini until soft--about 5 minutes.
Heat over to 375 degrees. Remove stem
from peppers and  open like a butter-
fly. Remove pepper seeds. Mix rice,
 zucchini/onions, salt and pepper in large
bowl.  Add pistachios and egg whites
and mix by hand. Add 2/3 of cheese and
mix again. Lightly butter or spray large
 baking dish. Take small amount of rice
mixture and spread evenly over inside of
each pepper. Roll peppers up like a  jelly
roll and place in baking dish.  Sprinkle with
remaining cheese. Bake 30-35 minutes.
--from MaryAnn Esposito on TV, 12-95

*********************************
Joel Schwarz
University of Washington
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