Peppers, Stuffed, Greek Style

Cut the onion and saute in the olive,liter until translucent.

Add the washed, well drained long grain rice and mix with the onions.

After 5-10 minutes add the chopped dill, parsley, spring onions and mint and mix well. Cook on low heat until well done.

Add the peeled and pureed tomatoes and mix well.

If necessary, add a little water!

When the liquid has been absorbed by the long grain rice, remove the saucepan from the heat.

Cut a lid from the peppers, clean it and fill it with the long grain rice. Put the lid on the peppers and put them in a gratin dish. Bake in the oven preheated to 200 degrees for about 1 hour, with convection oven at 190 degrees.

Greetings from Greece

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