Stuffed peppers with rice
Stuffed peppers with rice – a tasty recipe
10 bell peppers
5,29 oz of rice
1/2 olive oil
Easy and tasty recipe for stuffed peppers with rice, onions, tomatoes and carrot.
Cut the onions finely, and bake them in olive oil, half the quantity of oil.Add the rice, after it is washed and let it cook for about 2-3 minutes. Pour a cup and a half of water.Add a half of teaspoon of salt and a cusp of pepper.After the rice is cooked, add the dill.
Separately,wash the peppers, cut the top of the pepper, around the stem, remove the seeds, and keep the tops. Fill in the peppers with the rice half cooked with the carrot chopped finely.Put the tops of the peppers over each pepper. Place the peppers in a form with tall walls or a saucepan. On top of them, place the tomatoes, without the skin and the seeds, and add another cup of water and the rest of the olive oil. Cover the saucepan and put it in the oven for another 20 minutes. If the gravy has come to reduction, you can add another half of cup of warm water, then you let it in the oven for another minutes.
Serve them cold as they are more tasty.
*The picture shown is for illustration purposes only.