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| Rice Stuffed Bell Peppers |
Ingredients
1 kilo bell peppers
1 tablespoon dried-fresh mint
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon sugar
1 tablespoon salt
1/2 tomato (sliced in 4 pieces for caps)
1 glass rice (washed and drained)
2 onions (finely chopped)
1 tomato (diced)
1 teaspoon tomato paste
1/2 glass olive oil
1 glass hot water
Cooking Instructions
First cut tops off peppers, remove seeds and wash fine. In a saucepan, place finely chopped onions and olive oil. Saute lightly. Add chopped tomatoes and tomato paste, saute for three more minutes.Add the rice and braise for five minutes. Later add allspice, cinnamon, dried mint, salt, sugar and one glass hot water. Stir and simmer until all liquid is evaporated.Let it cool.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, place the rice stuffed bell peppers in the bottom. Add warm water, enough to almost cover half height of the peppers. Close the lid and cook on low-medium heat, until the peppers get soft, for almost twenty minutes.
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