Stuffed peppers

60 mins
Serves 1
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Directions

  1. 1Boil the rice in water until almost fully cooked, rinse and drain.
  2. 2Boil the rice in water until almost fully cooked, rinse and drain.
  3. 3Boil the rice in water until almost fully cooked, rinse and drain.
  4. 4In a rice pot, fry the onion in oil, add garlic, spices and mix.
  5. 5In a rice pot, fry the onion in oil, add garlic, spices and mix.
  6. 6In a rice pot, fry the onion in oil, add garlic, spices and mix.
  7. 7Add tomatoes and cook slightly, add silan and pomegranate concentrate.
  8. 8Add tomatoes and cook slightly, add silan and pomegranate concentrate.
  9. 9Add tomatoes and cook slightly, add silan and pomegranate concentrate.
  10. 10Add the vegetables and rice, mix well and turn off the heat.
  11. 11Add the vegetables and rice, mix well and turn off the heat.
  12. 12Add the vegetables and rice, mix well and turn off the heat.
  13. 13Fill the peppers with rice and set aside until the sauce is prepared.
  14. 14Fill the peppers with rice and set aside until the sauce is prepared.
  15. 15Fill the peppers with rice and set aside until the sauce is prepared.
  16. 16Heat a wide pot, oil, tomato cans, spices and water and bring to a boil, reduce to medium heat and arrange the peppers, cover with a lid and cook for about an hour, occasionally watering the peppers with a spoon in the sauce.
  17. 17Heat a wide pot, oil, tomato cans, spices and water and bring to a boil, reduce to medium heat and arrange the peppers, cover with a lid and cook for about an hour, occasionally watering the peppers with a spoon in the sauce.
  18. 18Heat a wide pot, oil, tomato cans, spices and water and bring to a boil, reduce to medium heat and arrange the peppers, cover with a lid and cook for about an hour, occasionally watering the peppers with a spoon in the sauce.

Ingredients

  • 9 colorful peppers
  • 9 colorful peppers
  • 9 colorful peppers
  • 2 cups whole rice
  • 2 cups whole rice
  • 2 cups whole rice
  • 4 chopped onions
  • 4 chopped onions
  • 4 chopped onions
  • 4 chopped tomatoes
  • 4 chopped tomatoes
  • 4 chopped tomatoes
  • 5 chopped garlic cloves
  • 5 chopped garlic cloves
  • 5 chopped garlic cloves
  • bunch chopped coriander
  • bunch chopped coriander
  • bunch chopped coriander
  • 0.5 bunch chopped parsley
  • 0.5 bunch chopped parsley
  • 0.5 bunch chopped parsley
  • handful chopped mint leaves
  • handful chopped mint leaves
  • handful chopped mint leaves
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 1 tbsp ground black pepper
  • 1 tbsp ground black pepper
  • 0.5 tbsp turmeric
  • 0.5 tbsp turmeric
  • 0.5 tbsp turmeric
  • 1 tbsp sweet paprika
  • 1 tbsp sweet paprika
  • 1 tbsp sweet paprika
  • 1 flat tbsp chicken soup powder
  • 1 flat tbsp chicken soup powder
  • 1 flat tbsp chicken soup powder
  • 1 tbsp silan
  • 1 tbsp silan
  • 1 tbsp silan
  • 1 tbsp pomegranate concentrate
  • 1 tbsp pomegranate concentrate
  • 1 tbsp pomegranate concentrate
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 2 cans crushed tomatoes
  • 2 cans crushed tomatoes
  • 2 cans crushed tomatoes
  • 1 tbsp flat salt
  • 1 tbsp flat salt
  • 1 tbsp flat salt
  • 1 tbsp sweet paprika
  • 1 tbsp sweet paprika
  • 1 tbsp sweet paprika
  • 1 flat tbsp ground black pepper
  • 1 flat tbsp ground black pepper
  • 1 flat tbsp ground black pepper
  • 1 tbsp dry mint
  • 1 tbsp dry mint
  • 1 tbsp dry mint
  • 1 tbsp silan
  • 1 tbsp silan
  • 1 tbsp silan
  • 2 large cups water
  • 2 large cups water
  • 2 large cups water

Equipment

potpan