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Roasted Red Bell Peppers Stuffed with Tomatillos and Rice

4 red bell peppers
1 3/4 tablespoons extra virgin olive oil
Freshly ground black pepper
1 1/2 yellow onions, finely chopped
1 pint cooked Basmati rice
2/3 cup tomatillos, crushed
1/2 cup golden raisins
1 1/4 teaspoons hot mustard powder
1 1/4 teaspoons five-spice powder
2/3 teaspoon pure chile powder
2/3 teaspoon ground cayenne pepper, plus additional, for dusting
2/3 cup cilantro, chopped
Pinch of salt

Preheat the oven to 350. Wash and carefully core the red bell
peppers by cutting around the stem and pulling out the center. With
a paring knife, gently loosen the remaining core and seeds, and
tap to empty. (Don't worry if a few seeds remain.) Brush the insides
and top of each pepper with a little of the olive oil and sprinkle
the insides with salt and black pepper. Place peppers on a baking
sheet, and roast open side up for 30 minutes.

While the peppers are roasting, in a medium frying pan over low
heat, saute the onions in the remaining oil until softened and
translucent. Do not brown them. Remove from the heat and add the
remaining ingredients, stirring to mix well. Remove the roasted
peppers from the oven and allow them to cool slightly. Pour any
juices that have collected in their bottoms into the rice mixture
and stir to mix. The mixture should be moist, with the consistency
of risotto.

Once the peppers are cool enough to handle, fill them with the rice
mixture, dust with a little extra cayenne, and return to the oven
for 15 minutes to warm through. Serve hot, whole or neatly halved
vertically through the center.


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