Fresh Guindilla Peppers with Rice Filling

Directions

1. Preheat the oven to 175 degrees Celsius.
2. Make a sofrito by sauteing the onion in oil until softened. Add the garlic and tomatoes.
3. Add the garam masala and stir.
4. Add the rice, water, and salt to taste. Let simmer for 14 to 15 minutes, partially covered until all the water is almost absorbed.
5. Stir in the raisins and pine nuts. Remove from heat and let cool, covered.
6. Remove the tops of the peppers and fill them with the rice mixture. Place the filled peppers into a baking dish, add a few tablespoons of water, and bake for 30 minutes, covered with aluminium foil.