Rice Stuffed Peppers

Ingredients

• 6 medium sized bell peppers
• 3 tomatoes
• 250 g lean pork
• 3 coffee cups of  rice
• 2 garlic cloves
• Parsley
• 1 dl olive oil
• Salt
• Black pepper
• Chives

Preparation

1. Peel and cut the tomatoes. Heat the olive oil in a skillet and stir fry the meat, cut into small dice-sized pieces. Add the tomatoes and allow the sauce to thicken.?2. Crush, mix and mash the garlic and the parsley; add this mixture and the rice to the skillet and lightly fry, until the mixture is smooth. Sprinkle with salt and pepper.?3. Cut off the tops of the peppers and clean out the inside. Stuff the peppers and sew them up with chive strips.?4. Put the peppers in an oven dish and bake for 45 minutes at a temperature of 180ºC. Serve immediately.

Tip: Do not completely stuff the peppers, because rice gains volume when cooked.

Author: Paloma (Madrid-Spain)