Seafood Stuffed Peppers

Seafood Stuffed Peppers Recipe


3 cups water ( 2 cups for cooking rice )
2/3 cup long grain white rice
2 large bell peppers
2 tbsp currants
2 tbsp baby shrimp
1 can tuna fish ( 5 oz )
2 tbsp water sliced chestnuts
2 tbsp vegetable oil
4 green onion, chopped
2 tomatoes
1 tsp paprika
1 tsp dried dill
1/2 tsp cumin
1/2 tsp ground black pepper
salt to taste

Cooking Directions:
In a saucepan, sauté green onions with dried dill. Add baby shrimps, water chestnuts and tuna, currants, stir well. Add rice and spices into the pot. Then add 2 cups of water and let it cook about 15 minutes over medium heat. When rice is soft, but not fully cooked, remove from the stove.
Preheat oven to 350 degrees F. Wash the peppers. Cut the bell peppers into half and remove the seeds. In a deep an oven tray, place the peppers.
Fill the rice mixture in them. On top put large tomato slices. Pour one cup of water on the bottom of the tray. Make sure that papers stays in the water. Cook bell peppers about 25 minutes.