Preparation:
Cut the stem ends off the peppers, reserving tops. Peppers can also be sliced in half lengthwise. Remove the seeds and membranes. Set aside while making filling.
In a saucepan, bring the water to a boil over high heat. Add the Basmati rice, cover the pan tightly, and reduce the heat to a simmer. Simmer the rice for 25 minutes. Drain well.
Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the onion and saute for 5 minutes, until soft. Add the garlic and saute for 1 minute more. Stir in, one ingredient at a time, the capers, raisins, pistachios, and cilantro, sauteing each ingredient for 1 minute. Add the cooked Basmati rice and remove the skillet from the heat. Season with salt and pepper. Fill the prepared peppers with the rice mixture.
Preheat the oven to 375F. Arrange the peppers upright on baking sheets. Replace the tops if desired and roast for 25 to 40 minutes, depending on size. |
