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Stuffed Peppers Indian Style (Mahasha) (M, TNT)
Source: "The Book of Jewish Food," by Claudia Roden
Serves: 6

1-1/2 cups (250g) patna or American long grain rice
1/2 lb. (250g) chicken fillets (breast or thigh meat)
1" (2cm) piece of fresh ginger, grated or juice extracted by crush it in a garlic press
2 garlic cloves, minced or crushed
3 tablespoons peanut or vegetable oil
juice of 1 lemon
1-2 teaspoons sugar (I omitted)
1/2 teaspoon ground turmeric
2-3 tablespoons finely chopped fresh mint
6 medium bell peppers, weighing about 2-3/4 lbs. (1-1/3 kg) total

Cook the rice according to package directions in salted water for about 15 minutes, or until just tender. Drain thoroughly.

Chop the chicken, using food processor if you like. In a large bowl, mix rice, chicken, and balance of ingredients (except peppers).

Cut peppers with a sharp pointed knife around the stem ends, to use as "caps". Remove the cores, seeds, and fill with the rice mixture. Trim the undersides of the pepper "caps" and replace.

Arrange side by side in a shallow dish, pour about a finger of water at the bottom, and bake at 375°F (190°C) for 45-55 minutes or until the peppers are tender.

Poster's Notes:
I used olive oil, and added cilantro (leaf coriander) along with the mint the second time this recipe was prepared, used 1 tsp. ground black pepper and 1/2 tsp salt.

Both times, I used a pressure cooker for 10 minutes (approximately) instead of using the oven. I have the "Super Cooker" type of pressure cooker and used 1/2 cup water, with peppers on a rack.]

Posted by Elaine Radis

Nutritional Info Per Serving: N/A