2 Tbsp Pumpkin Seeds (I loved this, Nick did not. The original recipe calls for pine nuts instead)
1 Small Onion, chopped
1 jalapeño, minced (optional)
1 cup Canned, Diced Tomatoes
Pinch of Sugar
1 tsp Cinnamon
2 tsp Dried Mint
2 Tbsp Golden Raisins
Salt and pepper
½ cup Parsley, chopped
Feta Cheese, to garnish
Instructions
Preheat oven to broil. Broil washed peppers until skin is blistered and charred. Flipping occasionally to ensure they get cooked on all sides. Remove from oven and wrap in a dish towel or saran wrap and allow them to steam about 15 minutes.
Meanwhile, heat olive oil over medium heat. Add pumpkin seeds, onion and jalapeño. Sauté until onions are soft. Add tomatoes, sugar, cinnamon and mint. Stir well and allow to simmer a few minutes. Add rice and raisins. Toss to ensure that everything is well mixed and remove from the heat. Stir in parsley.
Preheat oven to 350F. Unwrap peppers and cut a slit in one side, leaving about ¼" on both the top and bottom of the pepper. This will help keep the filling contained and prevent the pepper from flopping open. Using a tiny spoon or your fingers, scoop out the seeds and discard. Using that same spoon or your fingers, stuff the filling into the empty cavity of the peppers. Line peppers on a parchment lined baking tray and bake at 350 for 15 minutes. We served ours with a little bit of the Bulgarian feta that is so prevalent here and I highly recommend that!
Recipe by Super Foods Life at https://www.superfoodslife.com/roasted-stuffed-peppers/