Description
Bell peppers stuffed the Greek way, with mince, rice, tomatoes and herbs.
Ingredients
- 1 dash Olive Oil
- 2 whole Onions, Chopped
- 2 cloves Garlic, Crushed
- 1-½ pound Minced Meat, Beef Or Lamb
- 1 can (14 Oz. Size) Tomatoes, Crushed Or Diced
- 2 Tablespoons Tomato Paste
- 1 bunch Parsley Leaves, Chopped
- ½ bunches Mint, Leaves Choped
- ½ cups Rice, Short Or Medium Grain
- 1 cup Water
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Ground Cinnamon
- 6 whole Bell Peppers
Preparation
Heat olive oil in a pot, then add onion and garlic. Frying for a minute or so, then add the mince and mix it through. When meat is brown, add tomatoes and tomato paste. Mix it through, then add parsley, mint, rice, water, salt, pepper and cinnamon. Allow the mixture to cook.
Slice the tops off the peppers and hollow out the bell peppers and place them in a tray. Loosely fill them with the cooked mince mixture, then put their caps back on. Add 1/2 cup water to the tray, and cover with foil. Cook in the oven at approximately 350°F (180°C) for about 40 minutes. Remove the foil and allow the bell peppers to brown in the oven for another 10 minutes.
Serve warm.
