STUFFED BELL PEPPERS
1 kg or 12sweet bell peppers, 500 g (18 oz.) mutton or beef, 100 g or 1/2
cup rice, 1 egg, 4 onions, 3 tomatoes, salt, black pepper and bay leaf.
Put meat through a meat-grinder and combine with pre-soaked rice,
beaten
egg, finely chopped onions, salt and black pepper. To make stuffed
peppers, remove stems and seeds from bell peppers and fill with meat
mixture. In a large pot, boil meat bones to make broth, place stuffed bell
peppers on top and cook over low heat about 30 min. Serve 1-2 peppers on
each plate and top with strained broth.
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