Ingredients
- One medium bell pepper per person
- Rice
- Crushed tomato
- One garlic clove
- Minced meat (pork, beef, or both)
- Olive oil
- Salt
- Parsley
Preparation
- Put oil in a frying pan to fry the meat, the sliced garlic, the chopped parsley and a pinch of salt
- When these ingredients are fried, add the rice (about a handful per person)
- Add the crushed tomato without boiling
- Depending on the acidity of the tomato, we can add a tablespoon of sugar to contrast it
- Open the peppers at the end of the tail, extract the seeds and clean the inside
- Fill them with the cooked rice and cover again with the tail part
- Wrap each of the stuffed peppers with aluminum foil to cook them in the pressure cooker (30 minutes or ¾ of an hour over low heat) or in the oven (30 minutes)
