Stuffed Peppers with Legumes



  • 15 bell peppers
  • 2 cups legumes
  • Half cup of rice
  • 1 large onion
  • Half a bunch of parsley
  • half a bunch of dill
  • Salt
  • Black pepper
  • Cumin
  • Powdered red pepper
  • Turmeric
  • Lots of dried mint
  • Olive oil
  • 2 tablespoons of tomato paste

Soak or boil the legumes overnight.
Finely chop the onions and fry them in olive oil in a pan.
Add rice, legumes and spices according to your taste.
Add enough water to cover it and cook the stuffing halfway through.
Lastly, add the finely chopped greens and turn off the heat.
Fill the peppers with the stuffing and place them in the pot.
Lightly fry the tomato paste and olive oil in a pan.
Add salt and about 2 glasses of water and drizzle over the stuffing.
The water should come almost halfway through the stuffing.
Cook first on high, then on low heat.
Drizzle a little more olive oil on it just before it's cooked.


 

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