stuffed peppers
Ingredients
12 big peppers
1 ½ – 2 cups Arborio rice
4 large ripe tomatoes, grated
2 onions, diced
2 cloves of garlic, minced
½ cup chopped fresh parsley
1/2 cup chopped fresh dill
1/4 cup chopped fresh spearmint
½ cup olive oil
2 tsp salt
1/2 tsp. freshly ground pepper
Preheat oven to 200C (400F). Rinse your peppers and carefully cut the stem off the pepper. Remove the ribs and seed inside the peppers. Mix the ¼ cup of oil with all the other ingredients together in a big bowl. Using a spoon stuff the peppers. Cover the peppers with the top part and place in a baking pan. Pour the remaining olive oil on the peppers and 1 cup hot water. Sprinkle with salt and pepper and bake for one hour or until the peppers are golden on top and the rice is cooked. You can also bake some potatoes in the same pan with the stuffed peppers! I always do. Serve and enjoy!
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