Curried Rice-Stuffed Peppers

This is a wonderful side or luncheon dish. The rice can also stand alone. Ben, my 10-year-old son, and Michael, my 21-year-old nephew, both love this dish.

Serves 6.

1 tablespoon olive oil
1 large Spanish onion, chopped
1 garlic clove, minced
1 tablespoon curry powder
1 cup long-grain rice
2 cups water
6 red, orange, green, or yellow bell peppers, or a combination
⅓ cup currants, raisins, or dried cherries
⅓ cup lightly toasted sliced almonds, chopped walnuts, or chopped pecans
3 to 4 tablespoons chopped fresh dill leaves
3 to 4 tablespoons chopped fresh mint leaves

1. Preheat to 450 degrees.

2. Place a medium-size saucepan over medium heat and when it is hot, add the oil. Add the onion, garlic, and curry powder and cook until the onion is soft, about 5 to 7 minutes. Add the rice and water, and bring to a boil. Cover, lower the heat to the lowest possible, and cook for 20 minutes.

3. Cut off and coarsely chop the tops of the peppers. Scoop out and discard the insides of the peppers. Place the peppers in a baking pan so that they are snug.

4. Remove the rice from the pan and place it in a mixing bowl. Add the chopped pepper tops, currants, nuts, dill, and mint, and mix well. Divide the rice evenly among the peppers and place the pan in the oven. Cook until the peppers are soft about 30 minutes. Serve immediately.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)