Lorenza Ávila

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Lorenza Ávila

Peppers Stuffed with Meat and Rice

Name: Peppers Stuffed with Meat and Rice
Prep time: 60 min
Cook 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 lemons, its juice; 400 grams mashed tomatoes; 1 teaspoon butter; black pepper; pita breads

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Lorenza Ávila

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Rich peppers stuffed with meat and rice, with a light taste of spices.

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Ingredients

6 portions

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Preparation

Cut the top of the peppers and reserve. Remove seeds, if necessary, lower them a little from below so that they remain paraditos.

Cook them 5 minutes in boiling salted water, together with their top parts. Remove them, rinse with ice water and reserve.

Heat oil, fry onions and green onions for 5 minutes. Then put the meat and cook it. Add the garlic.

Stir the rice, herbs, cinnamon, juice of a lemon, 2 tablespoons of tomato puree and mix with the meat. Season with salt and pepper.

Fill the peppers and give each one their top part that we reserve.

Put the tomato puree in saucepan with butter and juice of a lemon, season with salt. Arrange the peppers in the saucepan, boil on low heat for 35 minutes. Serve with pita bread.