Name: Stuffed Peppers with Meat and Rice
Prep time: 60 min
Yield: 6
Cuisine: Internacional
Ingredients: 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

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.