Ingredients
4 red peppers (200 g)
250 g rice
1 onion
500 g ripe tomatoes
400 g chopped pork
100 g mushrooms (if available)
2 cloves of garlic
A pinch of oregano
Saffron
Oil
Salt
4 red peppers (200 g)
250 g rice
1 onion
500 g ripe tomatoes
400 g chopped pork
100 g mushrooms (if available)
2 cloves of garlic
A pinch of oregano
Saffron
Oil
Salt
Preparation
Lightly fry the finely chopped onion, the meat and then the tomato with the crushed garlic. When you have a paste, add the rice, the saffron and the mushrooms (if available) and stir well. Add the oregano and leave for a few minutes for the oregano to permeate the mixture. Remove the tops of the peppers, but do not throw them away. Fill the peppers with the rice mix to about half way, so that it can expand to fill the pepper, and then replace the top of the pepper. Wrap each pepper in aluminum foil and place vertically in a deep dish (preferably ceramic). Add a little water and oil to the dish and cook for about an hour at (200º). Reduce to about 120º and cook for a further hour.
Lightly fry the finely chopped onion, the meat and then the tomato with the crushed garlic. When you have a paste, add the rice, the saffron and the mushrooms (if available) and stir well. Add the oregano and leave for a few minutes for the oregano to permeate the mixture. Remove the tops of the peppers, but do not throw them away. Fill the peppers with the rice mix to about half way, so that it can expand to fill the pepper, and then replace the top of the pepper. Wrap each pepper in aluminum foil and place vertically in a deep dish (preferably ceramic). Add a little water and oil to the dish and cook for about an hour at (200º). Reduce to about 120º and cook for a further hour.