Fw: Peppers stuffed with rice, pine nuts and currants

http://www.latimes.com/features/food/foodanddrink/sns-fdrecipe-wk1,0,5573354.story From the Chicago Tribune Recipe of the week Peppers stuffed with rice, pine nuts and currants Tribune staff reporter Peppers stuffed with rice, pine nuts and currants Total time: 2 hours, 10 minutes Serves: 8 Use red, yellow, orange or green peppers for this recipe, adapted from the book "Classical Turkish Cooking, Traditional Turkish Food for the American Kitchen," by Ayla Algar. Ingredients 1/2 cup olive oil 2 large yellow onions, finely chopped 3 Tbsps. pine nuts 1 cup uncooked rice 2 tomatoes, cored, chopped 3 Tbsps. currants 3 Tbsps. chopped fresh mint leaves or 3 tsps. dried mint leaves 1 Tbsp. each: sugar, chopped fresh dill 3/4 tsp. ground cinnamon 1/4 tsp. each: ground allspice, freshly grated nutmeg 1/8 tsp. ground cloves 3/4 tsp. salt 3 1/3 cups hot water Juice of 3 lemons 8 small bell peppers, tops removed, ribbed, seeded Lemon wedges 1 For filling, heat 1/4 cup of the oil in a Dutch oven over medium heat; add the onions and pine nuts. Cook, stirring, until onions soften and nuts are golden, about 18 minutes. Add rice; cook, stirring, 5 minutes. Stir in tomatoes; cook, stirring, 2 minutes longer. Reduce heat to low; stir in the currants, mint, sugar, dill, cinnamon, allspice, nutmeg, cloves and 1/4 tsp. of the salt. Stir in 2 1/3 cups of the hot water and 2 Tbsps. of lemon juice. Cover; cook until all liquid is absorbed, about 10 minutes. Set aside to cool. 2 Stir the filling once; stuff the peppers loosely with the filling. Arrange the stuffed peppers upright in a large skillet with straight sides; set aside. Stir together the remaining 1 cup of water, remaining 1/4 cup of the olive oil, 2 Tbsps. of lemon juice and remaining 1/2 tsp. of salt in a medium bowl; pour into the pan around the peppers. Place a sheet of parchment paper over the vegetables; cover with an inverted plate to keep them in place. Cover; cook until rice is very tender, about 45 minutes, adding more hot water in small quantities as needed. Set aside to cool, about 10 minutes. Sprinkle with remaining lemon juice. Serve at room temperature with lemon wedges; or chill and serve cold. Nutrition information: Per serving: 280 calories, 51% of calories from fat, 16 g fat, 2 g saturated fat, 0 mg cholesterol, 32 g carbohydrates, 4 g protein, 79 mg sodium, 3 g fiber.