Thursday, November 11, 2010
Take a large pot and 6-7 large or 9-10 smallish bell peppers of any color.
Saute 1 finely chopped onion and 1 grated carrot. Add 1 cup of rice and about 1\ 4 cup water, salt, and spices. Cook for a few minutes until water is absorbed. Let mixture cool down a bit and stir in 1 beaten egg. The egg will make your mixture more sticky. This is a tip I learned from my mother.
Carefully remove tops of peppers and empty them. Fill with rice approximately to 3\4 of their height.
After I have done this, I make a very simple and rather runny sauce for the peppers to cook in, from concentrated tomato juice with some lemon juice, a dash of paprika, thyme and oregano, all this mixed with boiling water. I make enough to cover the peppers almost completely. Then I let it all simmer for approximately 2 hours, on low.
If this inspires you to make stuffed peppers, I'd love to hear how it worked out for you!