Red Bell Pepper Stuffed

Name: Red Bell Pepper Stuffed
Yield: 30
Ingredients: 15 large red bell peppers; 1 1/4 cup chicken broth; 1 1/4 cup water; 5 tablespoons butter; 1 1/4 cup rice; 5 tablespoons olive oil; 5 green onions finely chopped; 1 medium onion finely chopped; 2 1/2 cloves garlic, minced; 2 1/2 teaspoons dried parsley, finely chopped; black pepper to taste; 2 1/2 tablespoons lemon juice; 7 anchovy fillets, finely chopped; Seasoning:; 15 tablespoons olive oil; 7 tablespoons red wine vinegar; 1/2 teaspoon mustard

1
15 large red bell peppers
2
1 1/4 cup chicken broth
3
1 1/4 cup water
4
5 tablespoons butter
5
1 1/4 cup rice
6
5 tablespoons olive oil
7
5 green onions finely chopped
8
1 medium onion finely chopped
9
2 1/2 cloves garlic, minced
10
2 1/2 teaspoons dried parsley, finely chopped
11
black pepper to taste
12
2 1/2 tablespoons lemon juice
13
7 anchovy fillets, finely chopped
14
Seasoning:
15
15 tablespoons olive oil
16
7 tablespoons red wine vinegar
17
1/2 teaspoon mustard

Ingredients

1
15 large red bell peppers
2
1 1/4 cup chicken broth
3
1 1/4 cup water
4
5 tablespoons butter
5
1 1/4 cup rice
6
5 tablespoons olive oil
7
5 green onions finely chopped
8
1 medium onion finely chopped
9
2 1/2 cloves garlic, minced
10
2 1/2 teaspoons dried parsley, finely chopped
11
black pepper to taste
12
2 1/2 tablespoons lemon juice
13
7 anchovy fillets, finely chopped
14
Seasoning:
15
15 tablespoons olive oil
16
7 tablespoons red wine vinegar
17
1/2 teaspoon mustard

Directions

1
Roast the peppers in a broiler pan without greasing, at moderate heat (180°F), 30 minutes on each side, and then remove the skin
2
Remove the seeds, carefully open the peppers from one side and remove the seeds
3
Prepare the rice: bring the broth and water to a boil, then let it simmer
4
Melt the butter separately
5
Put the rice mixture in a shallow form and mix well
6
Add the hot liquid, cover with aluminum foil, put in the oven at 200°F and bake for 25-30 minutes
7
Remove from the oven and without uncovering, let it rest for 10 minutes
8
Uncover and let it cool
9
In a skillet, heat 3 tablespoons of olive oil and sauté the green onion, medium onion, and garlic until the onion is soft
10
Cover and cook slowly over low heat until the onion is tender, without browning
11
Remove from heat, add the rice, parsley, remaining olive oil, black pepper, lemon juice, and anchovies
12
Cut each pepper in half lengthwise
13
Dry thoroughly
14
Place 1 1/2 tablespoons of rice filling on each pepper half and roll up
15
Arrange on a plate with a rim to prevent the seasoning from spilling over
16
Cut each roll in half
17
In a small bowl, mix all the seasoning ingredients and pour over the rolls
18
Refrigerate overnight and serve chilled