Cut tops off peppers and remove seeds. Wash peppers to prepare for filling. Fry chopped onions and
Grated Carrots in olive oil at medium to high temperature. Stir constantly.
After 2–3 minutes add mince and salt and continue to fry it for another 4–5 minutes. Take it off heat
and add rice, plain flour, sweet paprika and dehydrated vegetable or green herb stock.
Stir the mixture. Spoon filling into the peppers. Cover the top of each pepper with a slice of Potato.
Place peppers in a dish. Place remaining potatoes put between peppers.
Pour water until peppers are covered. Boil at low temperature for 40-45minutes. Sprinkle chopped parsley
on the top. Serve hot.
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