Variation IEdit
IngredientsEdit
ProcedureEdit
- Cook the rice.
- Turn on the oven for pre-heat, while placing a lasagna dish with the bottom covered in oil (or water or thin tomato sauce) inside.
- Cut out the stems and the seeds of the peppers so that the peppers form a cup.
- Mix the rice, the egg and the ground beef and spice everything with salt, pepper and paprika.
- Fill the peppers, set them into the lasagna dish and steam everything for 45 minutes at 390°F (200°C)
- Serve with green salad and tomato sauce.
Variation II –VegetarianEdit
IngredientsEdit
ProcedureEdit
- Cook the rice.
- Cut onion into small cubes and fry in olive oil until brown.
- Add water, tomato juice, parsley, soup cube, cheese, garlic, black olives and rice. Spice to taste.
- Fill into the peppers. Cook for 30 minutes. Rest as above.