# Rest the rice in warm water for about 15-20 minutes.
# Slice the onion finely, sauté with olive oil for a few minutes, then add rice, and then sprinkle salt and black pepper on it.
# When they get cooked partly, add 1 cup warm water and grated tomatoes.
# Cook over medium heat until it absorbs all the liquid.
# Just before removing from the stove add dried mint and finely sliced parsley stems, and cover the lid, rest it for a while.
# By this way carve the peppers, wash and drain.
# Stuff the peppers with the mixture, but do not stuff too hard. Cover with tomato slices.
# Set into the pot, and add 2 cup warm water and 2 cube sugar. Cook over medium heat for about 30-35 minutes. Serve warm or cool.
Note: You can add pine kernels and currant into the stuffing.
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