Ingredients:
500 Grams of minced meat.
1 Box of squashed half peeled tomatoes (480 grams).
3/4 cup of semi cooked rice.
1 small box of tomato paste.
1.5 tablespoons of flour.
2 tablespoons of sugar.
1/2 cup of chopped parsley.
5 tablespoons of oil.
Salt and black pepper.
1 Tablespoon of turmeric (optional).
Preparation:
Cut off the wide edge of the peppers and take out the inside.
Put the meat in a bowl and mix it with parsley and 2 tablespoons of oil.
Spice the meat with 1 tablespoon of salt, 1/2 tablespoon of black pepper (turmeric is recommended).
Prepare the semi cooked rice: warm 2 cups of water and a teaspoon of salt in a pan.
Boil and pour the rice inside.
After 2-3 minutes of boiling turn off the stove and strain the rice.
Cool down the rice for 10 minutes and mix it with the meat.
Fill the peppers with the meat and rice mixture and leave a side.
Put a tablespoon of oil in a pan on a medium sized flame, and add 1.5 tablespoons of flour.
Cook for 3 minutes until thickening and until the flour dissolves in the oil and cooks.
Add the squashed tomatoes and tomato paste and mix.
Add another cup of water, 2 tablespoons of sugar, salt and pepper and taste.
Lay down or stand up the peppers in a pan, cook for an hour until they soften.
Every often check to see that there’s enough water and sprinkle some sauce on the peppers.
Take out the peppers from the pan, serve with sauce at the side.
Enjoy!