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1
Sauce: begin by coming the onions until they're clear.
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2
Add the garlic and cook for 2 more minutes.
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3
Add the tomatoes and cook until they're soft.
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4
Add the seasoning and mix.
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5
Cook for another 20 minutes.
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6
Filling: cook the chopped onion until clear.
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7
Add the garlic and cook for 2 more minutes.
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8
Add the ground beef and the chopped mushrooms.
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9
Mix continuously until the beef changes color to light brown.
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10
Add the rice and 3 cups of hot water.
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11
Mix and season to taste.
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12
Cook for 20-25 minutes until the rice is soft.
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13
Cut the pepper's top (see the picture) and remove the seeds.
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14
Don't throw the tops away, you will need it.
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15
Fill the peppers with the filing half way through.
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16
Four two tablespoons from the sauce into the pepper and continue to fill it.
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17
Notice, DO NOT tighten the filing in the pepper, it needs to no lose or the rice will not cook as it should.
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18
Close the peppers and place them in a pot.
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19
Try to put peppers in a way that they can't move inside the pot.
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20
Pour the rest of the sauce on the peppers.
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21
It should reach at least half the height of the peppers, if not, add boiling water with a little seasoning.
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22
Cook for another hour.
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23
Every 15-20 minutes pour some of the sauce inside the peppers.
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24
Enjoy!
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25
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