Composition / ingredients
Cooking method
Rinse the rice and leave it to swell in water while you prepare the rest of the ingredients. Rinse the peppers and remove the tails from them. For the filling, a large onion (or two small ones) is suitable, finely chop it, add parsley and mint (if there is no fresh mint, dried), tomato paste, spices, olive oil. Stuff the peppers with stuffing, put them in a saucepan, pour water and cook over low heat until ready.
The filling can be covered with a tomato circle if desired. You can also add minced meat to the filling.
If there is a filling left, and the peppers are over, you can stuff any vegetable with it (tomato, potato, zucchini, eggplant, etc.) or use grape or cabbage leaves.
Serve hot or cold (whichever you like) with sour cream or unsweetened yogurt.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Pepper - 26 kcal/100g
- Garlic powder - 331 kcal/100g
