Recipe for 4-6
300gr. minced pork meat
2 tablespoons olive oil
12 medium bell peppers (use different colours)
2 medium onions, chopped
1 cup rice
1 cup chopped parsley
4 ripe tomatoes grated
1/2 cup vegetable oil
Juice of a lemon
With a knife, carefully cut around the top of the peppers and keep the top because you will use it as a lid. Deseed the peppers and rinse thoroughly.
In a skillet, heat olive oil and sauté the meat until granular. Add the onion and season with salt and pepper. Stir until the onion is translucent and add rice. Allow the rice to absorb the liquids from the pan and remove from heat. Immediately add the tomatoes and parsley and stir to combine.
With a spoon collect meat mixture and stuff the peppers. Place each pepper filled upright in a tall ovenproof dish. Using the lids you kept while preparing the peppers cap the stuffed peppers
The ovenproof dish must be sufficiently tall so that the peppers do not protrude above because while cooking they will burn. If you do not have a tall container then place the peppers horizontally.
Pour around the peppers the vegetable oil and the lemon juice and add some water almost up to the half height of the peppers. Bake in preheated oven (180oC) for 90 minutes until peppers.
Serve warm with a little white wine barrel. Enjoy!