Description
I often see what's popular in supermarkets use frozen stuffed peppers. But they are easy to make at home. Today I would like to offer the option of harvesting for the future: stuffed bell pepper Greek.
Ingredients
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Pepper
10 piece
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Tomato
3 piece
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Onion
1 piece
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Garlic
1 tooth
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Green onions
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Olive oil
2 Tbsp
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Figure
170 g
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Water
350 ml
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Soy sauce
3 Tbsp
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Almonds
80 g
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Cheese
300 g
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Salt
-
Black pepper
-
Parsley
Cooking
Finely chop two onions and garlic. Tomatoes cut into cubes.
In a pan heat the olive oil and saute in it the garlic and two onions. About 3 to 4 minutes, stirring occasionally. Then add chopped tomatoes and continue to cook for another few minutes.
Wash rice in a sieve and allow to drain.
In a frying pan to the vegetables pour in the soy sauce...
... add the rice and pour all the water. Simmer 15 minutes or until the rice is tender.
During this time the water is absorbed. Cool rice with vegetables to room t. Then add the chopped into cubes the cheese, chopped almonds and some fresh green onions. All peremeshaem, add black pepper and, if necessary, salt to taste.
The stuffing is ready, prepare the peppers: cut the tops (lids), remove the seeds and partitions. Fill peppers with rice "stuffing", we'll cover the "caps". I cooked the peppers for freezing, so waited for them to cool, then put in a disposable form for baking foil, covered the top of each form with foil and put it in the freezer.
That would bake the peppers until tender, just enough to bend the foil and pour into the form with the peppers a little water (or broth), re-seal the form and put in heated to 200-205 degrees oven for 45-50 minutes (or until tender).
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