- 10 peppers
- 1,5 cup rice
- 2 onions, chopped finely
- 1 tomato, chopped finely
- ½ bunch parsley, chopped
- 1 tsp dry or fresh mint
- 1 Tbsp tomato paste
- ¼ cup olive oil
- Salt and pepper
- 1-2 tomato, sliced (to cover the tops)
*Sauce:
- 1 Tbsp tomato paste
- 2 cups chicken stock (or water)
Directions:
1) Take out the tops of the peppers with a knife. Wash and take out the seeds
2) Mix chopped onions, rice, herbs, tomato paste, olive oil, salt and pepper in a bowl
3) Stuff the peppers with this mix. Leave ¼ inch space at the top and put a slice of tomato there. Cover the tops with a slice of tomato
4) Place the peppers in a deep roasting tin
5) Mix the tomato paste with chicken stock (or water) and pour it into the tin
6) Preheat the oven to 200°C and bake the peppers for 20 to 30 minutes
7) If the rice is soft, that means the peppers are cooked
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