Stuffed Mixed Peppers
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredDourthe Barrel Select Bordeaux
Dourthe winemakers select the finest grapes from the most suitable vineyards that are then carefully vinified to produce this great wine. The Dourthe N1 range was a pioneer in a new generation of top red Bordeaux wines. Ripe and fleshy style showing with bramble and jam notes, perfect for your Sunday roast.<br /><br />Buy this wine if you like: Classically styled reds with well-structured fruit and tannin.
Description
It is a traditional Bulgarian recipe.Trimmed and deseeded red/mixed peppers for stuffing/caps kept/,mince meat, vegetables and rice. Simple and delicious.
Method
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1
Gently fry in the oil the chopped vegetables + parsleys stalks, leave green leaves for later, add mince,tomato passatta and stir until half cooked, then stir in the rice gradually pouring in 1 1/2 cup of water, turn off the heat but leave it until the most sauce of is absorbed. Finish your stuffing with the the chopped parsley and green onion leaves. Preheat the oven while stuffing the peppers and arrange them in a baking pan lined with tomato juice and water. Cap up the peppers with their tops, a piece of butter on each, sprinkle with salt, cover with lid/folio to cook in the oven for 20 min. Remove the cover and roast for 10-15 min until crisped on top.
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