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

Ready In 45 Minutes

Servings: 5

Cooking Instructions

Step 1

  • Cut tops off peppers, remove seeds and wash.
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Step 2

  • Saute onions with olive oil lightly.Stir in chopped tomatoes and tomato paste.Saut for 3 more minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 3

  • Add the rice and braise for 5 minutes.Then add salt, sugar, the spices and, hot water.Simmer until all liquid is evaporated.
  • INGREDIENTS:
  • Length: 5 minutes

Step 4

  • Let it cool for a while.With a spoon fill the peppers with the mixture.
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Step 5

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

  • Add water, enough to almost cover half height of the peppers.Close the lid and cook on low heat, for about 15-20 minutes.
  • INGREDIENTS:
  • Length: 20 minutes

Step 7

  • Serve warm or hot.ENJOY