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Stuffed peppers in olive oil
- 1 kg of capsicum
- 2 units peeled tomatoes
- 2 cups rice
- 8-10 onion
- 1 tbsp currants
- 1 tablespoon pine nuts
- 2 teaspoons mint
- 2 teaspoon black pepper
- Half bunch parsley
- 1 teaspoon citric acid or juice of half a lemon
- 1 teaspoon cinnamon
- 2 sugar cubes
- 1 cup boiling water
- ½ cup olive oil
- Onions and peanuts, peanut oil and fry until golden half cup of water.
- Drain rice extract juice and add to pot.
- Add all other ingredients except parsley rice grains when.
- Cook until there is water on low heat.
- Add the chopped parsley, mix and leave to cool once.
- Wash peppers, remove the interior.
- Fill in the form on the prepared stuffing you will have some space.
- Turn off a slice of tomato on them.
- directory without a single row in a pot stuffed deep.
- Add boiling water up to the next half.
- Mid-blazing (mother with blazing with / We have heated debates, but he insisted in Harlem) and cook until the rice is tender fire.
- Cool and taken to a serving dish, garnish with lemon slices and parsley …