Ingredients
– 1/2 teaspoon allspice
– 2 pounds ( – 1kg) Bell peppers
– 1/4 teaspoon cinnamon
– 1 tablespoon dried/fresh mint
– 1 tablespoon Olive oil
– 2 onions, finely chopped
– 100 grams of rice
– 1 tablespoon salt
– 1/2 teaspoon sugar
– 1/2 tomato, sliced 4 pieces for caps
– 1 teaspoon tomato paste
– 1 cup hot water
Preparation
Cut tops off peppers, remove seeds and wash.
Saute onions with olive oil lightly.Stir in chopped tomatoes and tomato paste.Saut for 3 more minutes.
Add the rice and braise for 5 minutes.Then add salt, sugar, the spices and, hot water.Simmer until all liquid is evaporated.
Let it cool for a while.With a spoon fill the peppers with the mixture.
Place one slice of tomato as a cap on top of each pepper.In a large saucepan or pot, place the rice stuffed bell peppers.
Add water, enough to almost cover half height of the peppers.Close the lid and cook on low heat, for about 15-20 minutes.
Serve warm or hot.ENJOY
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