Stuffed Peppers







 ° 2 kilos of colored pepper (red, green, yellow).

 ° A kilo of washed Egyptian rice.

° 3 large onions, finely chopped.

° 4 cups tomato juice concentrate.

° 4 cups chicken or beef broth.

° Cup chopped dill.

° Cup chopped parsley.

° ½ cup chopped green coriander.

° 2 tablespoons of tomato sauce.

° 2 tablespoons of oil.

° ½ 1 teaspoon ground cinnamon

° 1 teaspoon minced dry mint

° A small spoon of mixed spices.

° A small spoon of ground black pepper.

° ¼ teaspoon nutmeg.

° ½ 1 teaspoon chopped hot pepper.

° Cube of crushed chicken broth. salt.




Chop the pepper crosswise, then clean the inside well. On a medium heat, heat the oil, then add the onions and stir until soft. Add the tomato sauce and 3 cups of tomato juice and stir, then bring to a boil. Add the broth cube, and stir for 5 minutes. In a large bowl, put the rice, coriander, dill, parsley, onion mixture, tomato, mint, cinnamon, allspice, nutmeg, black pepper, salt and hot pepper, and stir well. Fill the peppers with the rice, and let the amount of a finger knob, to allow the rice to expand as it cooks. On a medium heat, put the rest of the tomato juice and broth, and bring it to a boil. Arrange the pepper in a saucepan, place the top part of the pepper over the bottom, then pour the broth inside each pepper. Pour the rest of the broth at the bottom of the saucepan until it reaches pepper, then cover the saucepan and leave it on medium heat until the broth boils. Reduce the heat to quiet, and leave for 45 - 50 minutes until cooked through. Serve hot.



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