Stuffing for four peppers:
3 garlic cloves
3 tbsp parsley
1 tbsp dill
1/2 cup rice
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp pepper
1 tsp paprika
Thinly chop the onion, and fry in a pan until they become transparent. Add the garlic, crushed, and fry some more. Add the tomato, chopped, and cook a bit more until it gets mushy. Turn off the flame, and add the rice, spices and chopped herbs. Mix.
To prepare the peppers, slice off the tops and pull out the seeds inside. Save the caps. Spoon the stuffing into the hollowed peppers. Arrange the peppers in the baking dish. Pour hot water into the dish, so that it covers about 2/3 of the vegetables. It’s important that the water should touch the rice in each vegetable, so that the rice will cook. Scatter some cut tomatoes and salt on top, and drizzle with olive oil. Add some spices (I used meatball spices) and several tbsp of cilantro.
Put into the oven, which should be set at maximum. After 20-30 minutes, turn over the peppers that aren’t fully immersed, to make sure the rice can cook evenly. The dish will be ready after about an hour of cooking.
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