Stuffed Peppers

First, cut the peppers just below the stem, fish out all the seeds with a spoon, rinse the pods and pat them upside down.

Dice the onion and garlic very finely and sauté in the hot oil, add the rice and sauté. Just cover with the wine and half of the clear soup and let it simmer gently for about 10 minutes.

In the meantime, put the mince in a suitable bowl and add the onion and rice mixture. Mix everything well, incorporating the spices (chili, salt, cumin and pepper). Finally, add the finely chopped herbs. Season well.

Spread this mixture loosely into the hollowed peppers evenly. Do not press firmly, because the rice grains will still rise and need space. Put the lids back on and place the peppers close together in a suitable cooking pot.

Stir the tomatoes (or puree) through the remaining clear soup and pour on. Bring to a boil, then simmer on low heat with the lid closed for about half an hour. Bring the stuffed peppers to the table in their sauce.

Preparation Tip:

Stuffed peppers go well with fried or boiled potatoes.

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