Ingredients
6 large red bell peppers, well shaped, so they stand
6 tablespoons extra virgin olive oil
1 cup finely chopped red onion
1/2 cup long-grain rice
3 tablespoons pine nuts
3 tablespoons dried currants
2 teaspoons ground cumin
2 tablespoons chopped fresh mint
Salt
1/2 cup dry red wine
1 pound merguez sausage, casing removed
1 lemon, juiced, plus 6 thin slices
1 cup plain yogurt.
Preparation
Slice the top half-inch off each pepper, discard the stems and finely chop the flesh of the tops. Remove and discard the cores and seeds. Heat 3 tablespoons oil in a large skillet. Sauté the onion and chopped peppers on low until soft and starting to color, about 10 minutes.
Meanwhile, place the rice in a small saucepan with 3/4 cup water. Bring to a simmer, cover and cook on low heat for 8 minutes. Stir the rice into the skillet along with the pine nuts, currants and 1 teaspoon cumin. Sauté briefly. Add the mint and season with salt. Remove from heat and add the wine.
Heat oven to 350 degrees. Place merguez in a bowl and mix in the contents of the skillet until everything is well blended. Fill peppers with the stuffing, but do not pack tightly. Top each pepper with a slice of lemon. Place peppers in a baking dish; they should fit snugly. Add 2 tablespoons oil and 1/2 cup water to the dish. Bake for 1 hour.
Mix the yogurt with the remaining cumin, remaining oil and lemon juice. Add a pinch of salt. Serve hot or at room temperature with yogurt sauce on the side.
Yield: 6 servings.
