Stuffed Bell Peppers

This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.

This side dish is a great alternative to plain rice.

Ingredients
5 bell peppers
1-1/2 pounds yellow onions, approximately 3 medium
1 cup water + water for soaking
1/4 cup long grain white rice
1/4 cup extra virgin olive oil
2 tablespoons black currants
4 cloves garlic
1 tablespoon dried parsley
1 tablespoon lemon juice
1-1/2 teaspoon dried mint
1 teaspoon sea salt or to taste
1/2 teaspoon dried dill
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground clove

Directions
Cut away tops of the peppers. Remove seeds and white parts under the stems. Set aside. In separate bowls, soak black currants and rice. Measure all spices in a small bowl and stir to mix. Mince onion and garlic. Saute in pan on low heat with half of the olive oil until they start to brown. Drain rice, add and stir. Add the rest of the olive oil and drained black currants. Sprinkle with spices, stir. Add 1/4 cup of water, cover and cook for 5 minutes. Remove from heat.

Loosely fill peppers to 1/2 inch from the top. Replace tops and put in a large pot. Add 3/4 cup water, sprinkle with salt and water. Cover and steam on low heat for 45 minutes until all water has evaporated. Traditionally this dish is served cold.

Makes 5 peppers.