Post Pepper

Preparation method: We start by preparing the necessary ingredients to create a delicious stuffed pepper recipe. In a pan, we heat a little oil, about two tablespoons. Meanwhile, we take care of the onions: we chop them finely, ensuring they are well minced to sauté evenly. The next step is to peel the carrot and grate it, so we add a note of sweetness and color to our dish.

Once the oil is heated, we add the chopped onion and, after about five minutes, it will become glassy and fragrant. It's time to add the rice, mixing well to coat it in the aromatic oil. After a few minutes, we cover everything with water, ensuring there is enough water to boil the rice. We let it simmer on medium heat for five minutes, then set the mixture aside to cool.

Meanwhile, we take care of the peppers. We carefully remove the tops of the peppers, wash them well, and fill them with the rice mixture. We don’t forget to put the tomato tops back on to keep them stuffed and juicy. Now, we place the peppers in a pot where we have added about 50 ml of oil to lightly fry them, so we achieve a golden and appetizing crust.

After they have been lightly fried, we add water, making sure it is more than half of the pot, and let them simmer on low heat, covering the pot with a lid. When the peppers are almost done, we add two tablespoons of broth over them, adding a rich flavor and vibrant color.

To finish the dish, we make a sauce from a heaping teaspoon of flour mixed with water, which we strain to avoid lumps. We pour this sauce over the peppers, mixing well to homogenize the flavors. We let it boil for 2-3 minutes, so the sauce will thicken, giving the dish a delicious texture.

After we are done, we take the pot off the heat and garnish with finely chopped parsley to add a touch of freshness. This recipe yields about ten stuffed peppers from a large cup of rice, depending on the size of the peppers. If there is leftover rice, feel free to stuff some tomatoes too! Enjoy your meal!

 Ingredients: 1 kg bell peppers, 2 onions, 1 carrot, 1 large cup of rice, 2 tablespoons of broth, 1 teaspoon of flour, 50 ml of oil, parsley to taste, salt and pepper (to taste), 4-5 tomatoes from which we will make the caps for the peppers.

 Tags:  onion greenness carrots rice tomatoes broth pepper flour oil