Peppers stuffed with vegetables (7)





sweet red pepper 12 pieces
onion 1 head
carrots 6 pieces
garlic 1 head
Figure 1 cup
parsley 1 beam
olive oil 1/2 cup
ground black pepper to taste
salt to taste


Cooking method:

In peppers, cut the stalk, remove seeds and partitions.

To mince the onion finely chop the garlic coarsely chop the carrots grate. Fry the onions in oil until transparent, add the garlic and carrots, cook for a few minutes. Stir the rice, chopped parsley, salt, pepper, pour a glass of water and cook over low heat until the rice is completely absorbed the liquid, refrigerate.

Cooked meat fill pepper, place it on a baking sheet, greased, bake for 35-40 minutes at 200 ° C. Serve by issuing green.

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