Ingredients
- 8 bell peppers
- 8 tablespoons Carolina rice
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons parsley, finely chopped
- 2 ripe tomatoes, finely chopped
- 50 ml water (for the filling)
- 100 ml water (for cooking)
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
- Prepare the Peppers
- Wash the peppers thoroughly. Slice off the tops, keeping them as lids, and set aside.
- Place the hollowed peppers upright in a pot.
- Make the Filling
- In a bowl, combine the rice, water, onions, garlic, tomatoes, mint, parsley, salt, pepper, paprika, and olive oil. Mix well.
- Stuff the Peppers
- Fill each pepper with the rice mixture and cover them with their tops.
- Cook the Dish
- Add the cooking water and a drizzle of olive oil to the pot. Cover with a lid and bring to a boil over high heat.
- Once boiling, lower the heat and simmer for 35–40 minutes, or until the peppers are tender and the rice is fully cooked. Add more water during cooking if needed.
These stuffed peppers are a heartwarming dish packed with Mediterranean flavors, from the fresh herbs to the perfectly seasoned rice filling. Slow-cooked to tender perfection, they are a delightful meal that pairs wonderfully with a side of crusty bread or a fresh salad. Enjoy the comforting taste of Greece in every bite!
