Ingredients
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12 Green Peppers
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110 g Onions
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80 g Carrots
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2 cloves Garlic
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200 g Rice
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400 ml Water
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6 tbs Sunflower oil
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1 tbs Savory
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1/2 tbs Red pepper
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Salt
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Black pepper
Directions
Rice and peppers are tasty by themselves. Imagine their power if combined? The pepper hugs the rice inside, and no other words are necessary than: A little bit or a little bit more? Stuffed green peppers – Soo Tasty with Soo Foodies!
- You can also serve it with yogurt
- During the summer you can serve it with cold cucumber soup – tarator
- Don’t fill the peppers all the way
Steps
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1
Done
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Cut the vegetables into small pieces. In 4 tbs sunflower oil start frying garlic, onion and carrots for 1-2 minutes. Add the rice and pour 250 ml water. Leave it at the hot plate until the water springs. |
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2
Done
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Take away from the stove top and add the spices. Fill the peppers with the mix. Put the peppers in a tin and add around 150 ml water. Sprinkle with salt and grease the peppers with around 2 tbs sunflower oil. |
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3
Done
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Wrap over the tin with aluminum foil and roast at 220 °C for 30 minutes. Take away the foil and roast for another 15 minutes for a crispy cover. |
