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take out the big plates because these
unique stuffed peppers should not be
served in small ones
onions and carrots finely chopped four
easier straight grated carrots fry in
three to four tablespoons oil
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add the minced meat and fry until
crumbly
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i add the tomatoes and let the liquid
boil and finally i add the rice
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i will not give a damn what spices to
put
i add to our taste one teaspoon savory
pepper and salt to taste
there have been cases where i did not
have carrots or tomatoes
it's not that fatal
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fry it until it becomes glassy and then
add the red pepper which i also fry for
about one minute and remove from the
heat
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clean the peppers from the carbon seeds
wash and dry them with the hole facing
down
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i fill the peppers with a teaspoon and
this is the slowest and most touchy part
it is difficult to say when a dash of
pepper is well stuck because if you
stuff it a lot it will crack during
baking
but a half empty pepper is more
unpleasant isn't it
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so i fill the peppers arrange them in a
pan and pour water but without covering
them
i also salt the water
the salt in the filling is not enough to
taste a whole pan of peppers
bake them at 180 degrees for about 45
minutes turn them over and return them
to the oven for another 30 minutes
enjoy your meal
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