Stuffed peppers

Ingredients for 4 servings:

• 12 medium-sized peppers, light green
• 24 tbsp round grain rice
• 1 bunch of spring onions
• 1 bunch of flat-leaf parsley
• 1 bunch of dill
• 3 tomatoes
• 1 m.-sized onion(s)
• 1 cup(s) olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Greek style

Cut the tops off the peppers, clean them, and set them aside. Heat the oil in a large pan, briefly sauté the finely chopped onions until translucent, then add the rice and cook for another 5 minutes. Then add the finely chopped spring onions, parsley, and dill, and mix everything well. Peel the tomatoes, chop them in a blender, and add them. After a few minutes, the liquid should be completely absorbed by the rice. Add a little more water if needed. Season with salt and pepper to taste. The rice should still have a grainy consistency. Now fill the peppers with the mixture, arrange them upright in a greased dish, put the lid on top, cover with a little water, a few drops of olive oil, and a little salt, and bake in the oven at 200 degrees Celsius for 1 hour. Serve with a delicious green salad, some feta cheese, and white bread. I also use this filling for tomatoes, which need to be firm but ripe and red. Beef tomatoes are very suitable for this