Name: Vegetarian Stuffed Peppers
Prep time: 60 min
Yield: 6
Cuisine: Internacional
Ingredients: 6 bell pepper; 2 tablespoons olive oil; 1 onion, chopped; 4 fresh chives, chopped; 1 clove garlic, chopped; 1/4 cups peas; 2 tablespoons parsley, chopped; 2 tablespoons peppermint, chopped; 1/2 cups brown rice, cooked; 1 teaspoon cinnamon; 2 limes, the juice; 2 tablespoons tomato purée; 1 can tomato, chopped; 1 chayote, chopped

Preparation

Low

Carefully cut off the top of each pepper and set it aside as we will use it to cover them later. Check that each pepper stands upright, and if not, make a small cut at the bottom. Remove seeds and cook in salted water for 4 minutes, drain, and rinse in cold water. Set aside. Heat olive oil and fry garlic and onion, add green onions and peas for 5 minutes. Add rice, herbs, chayote, cinnamon, and puree. Season with salt, pepper, and lemon.