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Dried peppers stuffed with rice
Dried peppers stuffed with rice
Meatless dish of dried peppers and rice. Prepare for a traditional Christmas dinner.
(For 4 servings)
8 dried peppers
For the filling:
1 cup rice
4 tbsp oil
1 carrot, sliced
2 onions, finely chopped
1 stalk leek
1 tsp paprika
1 tablespoon parsley, chopped
1 tbsp flour
oregano, savory, cumin, pepper to taste
In the heated fat, fry chopped onion, carrot and leek until they become golden. Add the rice and fry for 1-2 minutes. Remove from fire and let cool slightly. Add paprika, salt and other spices.
The peppers are cleaned from the stems and seeds. Then soaked in hot water for 10 minutes to soften. Drip of water riddle with a needle in several places and fill with mixture. The opening of the pod dip in flour and then arranged in a deep pan.
The peppers are flooded with hot salted water and 1-2 tablespoons oil and put in preheated oven. Bake 30-40 minutes.
You can bake with sarmi (stufed leaves of pickled cabbage). Then instead of the water may be poured cabbage juice.
Serve a Christmas meal with other meatless dishes.
The peppers are cleaned from the stems and seeds. Then soaked in hot water for 10 minutes to soften. Drip of water riddle with a needle in several places and fill with mixture. The opening of the pod dip in flour and then arranged in a deep pan.
The peppers are flooded with hot salted water and 1-2 tablespoons oil and put in preheated oven. Bake 30-40 minutes.
You can bake with sarmi (stufed leaves of pickled cabbage). Then instead of the water may be poured cabbage juice.
Serve a Christmas meal with other meatless dishes.