Ingredients: 1/2 teaspoon allspice,2 pounds ( – 1kg) Bell peppers,1/4 teaspoon cinnamon,1 tablespoon dried/fresh mint,1 tablespoon Olive oil,2 onions, finely chopped,100 grams of rice,1 tablespoon salt,1/2 teaspoon sugar,1/2 tomato, sliced 4 pieces for caps,1 teaspoon tomato paste,1 cup hot water
Instructions:
- Cut tops off peppers, remove seeds and wash.
- Saute onions with olive oil lightly.Stir in chopped tomatoes and tomato paste.Saut for 3 more minutes.
- Add the rice and braise for 5 minutes.Then add salt, sugar, the spices and, hot water.Simmer until all liquid is evaporated.
- Let it cool for a while.With a spoon fill the peppers with the mixture.
- Place one slice of tomato as a cap on top of each pepper.In a large saucepan or pot, place the rice stuffed bell peppers.
- Add water, enough to almost cover half height of the peppers.Close the lid and cook on low heat, for about 15-20 minutes.
- Serve warm or hot.ENJOY
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