Stuffed peppers with rice

Stuffed peppers with rice

Ingredients

• Green pepper 6 pieces
• Long grain rice 6 tablespoons
• 1/2 clove garlic
• Minced meat 375 g
• Parsley 4 stalks
• Sunflower oil175 ml
• Wheat flour 2 tablespoons
• Chicken egg 1 piece
• Salt to taste
• Onions 1 piece
• Saffron pinch
• Bouillon cube 1 piece

Directions

1. Cut off the caps with legs and sprinkle with salt inside. Then put a spoonful of rice inside. Combine the minced meat and finely chopped garlic and parsley together. And spoon this mixture into the peppers with a teaspoon.
2. Heat oil in a deep skillet. Place 1 tablespoon flour in a saucer and beat the egg lightly in a small bowl. Dip the place of the cut on the peppers first in flour, then in the egg, and then send it to the pan with this cut down and cook until the egg is fried. Then turn the peppers over and cook for 5 minutes. You may need to fry them in two portions so that the peppers have room to keep them from spoiling when turned over. Then transfer the peppers to a clean saucepan
3. Make the sauce: Drain all but 4 tablespoons of oil from the skillet in which the peppers were fried, reheat, add the finely chopped onions and cook over low heat, stirring occasionally, for 7 minutes, until browned. Stir in flour and cook, stirring occasionally for 2 minutes. Season with salt, add saffron, pour in 500 ml of water, cook, stirring occasionally, for 3 minutes, then pour into a saucepan with peppers.
4. Crumble the bouillon cube in a little water, shake, then pour into a saucepan. Add water so that the peppers are half covered. Cover and simmer for 30 minutes, until tender. Serve immediately in your own juice or let cool then reheat before serving