Path: swen.emba.uvm.edu!banzai!imci2!imci3!imci4!newsfeed.internetmci.com!realtime.net!bga.com!nobody From: Joel Schwarz Newsgroups: rec.food.recipes Subject: Pistachio Stuffed Roasted Peppers Followup-To: rec.food.cooking Date: 10 May 1996 17:33:50 -0500 Organization: Real/Time Communications - Bob Gustwick and Associates Lines: 47 Sender: ehunt@bga.com Approved: ehunt@bga.com Message-ID: Reply-To: Joel Schwarz NNTP-Posting-Host: urchin.realtime.net X-RTcode: de67c96b315f36e43c93c401 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 ********************************** -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.