Filling of pepper with olive oil by Black Man November 12, 2017 - 0

materials 

10 tablespoons pepper 

3 medium size onions 

6 tablespoons olive oil 

1.5 cups of brass 

3/4 water glass hot water 

2 tablespoons peanuts 

1 tablespoon of currant 

1 sweet spoon salt 

1 sweet spoon mint 

1/2 sweet spoon sugar 

1/2 teaspoon black pepper 

1/2 tea spoon newborn

Preparation of stuffed pepper with olive oil

• Remove the stem parts of the stuffed peppers and stand on one side. Remove the core parts and wash in plenty of water. Drain excess water and lightly saline the inside. Chop the onions. Stand in the hot water to swell the bird grapes you remove from the stems. Rinse plenty of water and drain excess water.
• Heat the olive oil in a pan. Add the onions and saute it until pink. When the onion begins to turn colorfully, add the peanuts and continue to the site until the peanuts have a slight color. Then add rice flour, watercress, curd grains, sugar, salt and spices. Add hot water and cook the rice as low as the water pulls.
• Fill the stuffed stuff you've prepared, fill the inside with the stuffed peppers. Cover the tops of the chili peppers with pepper stalks. Stuff the vegetables vertically in the cooking pot.
• Take a mixture of olive oil and hot juice, which you have mixed in a separate bowl, to the end of the dolmens. Bake for about 30-35 minutes until the rice stuffs are closed, the tencer is covered and the rice is cooked and the rice is browned. Serve warm or cold.

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