Preparation Steps
1
- Cut tops off peppers, remove seeds and wash.
2
- Saute onions with olive oil lightly.
3
- Stir in chopped tomatoes and tomato paste.
4
- Saut for 3 more minutes.
5
- Add the rice and braise for 5 minutes.
6
- Then add salt, sugar, the spices and, hot water.
7
- Simmer until all liquid is evaporated.
8
- Let it cool for a while.
9
- With a spoon fill the peppers with the mixture.
10
- Place one slice of tomato as a cap on top of each pepper.
11
- In a large saucepan or pot, place the rice stuffed bell peppers.
12
Add water, enough to almost cover half height of the peppers.
13
- Close the lid and cook on low heat, for about 15-20 minutes.
14
- Serve warm or hot.
15
- ENJOY.