Stuffed Peppers with Meat and Rice
Delicious stuffed peppers with meat and rice, with a light flavor of spices.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
6
Servings
- 6 bell pepper, of different colors
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 chives, chopped
- 275 grams ground veal
- 3/4 cups rice, cooked
- 1 teaspoon parsley, finely chopped
- 2 teaspoons peppermint, chopped
- 1/2 tablespoons cinnamon powder
- 2 limes, its juice
- 400 grams tomato purée
- 1 teaspoon butter
- pepper
- pita breads
Preparation
1h
0 mins
Medium
- Cut the tops off the peppers and set aside. Remove seeds, if necessary trim a little from the bottom so they stand upright.
- Cook them for 5 minutes in boiling salted water, along with their tops. Remove them, rinse with cold water, and set aside.
- Heat oil, fry onion and scallions for 5 minutes. Then add the meat and cook it. Add the garlic.
- Stir the rice, herbs, cinnamon, juice of one lemon, 2 tablespoons of tomato puree and mix with the meat. Season with salt and pepper.
- Stuff the peppers and put their reserved tops back on each one.
- Put the tomato puree in a pot with butter and juice of one lemon, season with salt. Arrange the peppers in the pot, simmer over low heat for 35 minutes. Serve with pita bread.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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