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1
Cut tops off peppers, remove seeds and wash.
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2
Saute onions with olive oil lightly.
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3
Stir in chopped tomatoes and tomato paste.
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4
Saute for 3 more minutes.
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5
Add the rice and braise for 5 minutes.
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6
Then add salt, sugar, the spices and, hot water.
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7
Simmer until all liquid is evaporated.
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8
Let it cool for a while.
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9
With a spoon fill the peppers with the mixture.
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10
Place one slice of tomato as a cap on top of each pepper.
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11
In a large saucepan or pot, place the rice stuffed bell peppers. Add water, enough to almost cover half height of the peppers.
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12
Close the lid and cook on low heat, for about 15-20 minutes.
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13
Serve warm or hot.
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14
Cut tops off peppers, remove seeds and wash. In a saucepan, place the olive oil and finely chopped onions. Saute lightly. Add chopped tomatoes and tomato paste, saute for 3 more minutes.Add the rice and braise for 5 minutes. Then add salt, sugar, allspice, cinnamon, dried mint and1 cup hot water. Stir and simmer until all liquid is evaporated.Let it cool.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 in the bottom. Add warm water, enough to almost cover half height of the peppers.
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15
Close the lid and cook on low-medium heat, until the peppers get soft, for about 15-20 minutes. Cool before serving.
