Start by preparing the peppers. carefully slice the tops off and scoop out the seeds. Do not throw away the tops you will need them for cooking later on. Leave the peppers to soak in a bowl of cold water.
2.
In a mixing bowl, mix the meat, washed rice, grated onion, grated tomato, paprika, 2tbs tomato puree, salt and pepper and parsley. This is your filling. Cover over and put in the fridge for half an hour.
3.
In a frying pan, lightly fry the onion and garlic with another 1/2 tbs of tomato puree (make sure its on a low light so garlic doesn't burn. After garlic and onion are translucent pour over 3 1/2 cups water and chicken soup powder. Let cook for a few minutes and take off the heat. This is the liquid sauce.
4.
Now to put it all together. Take your peppers and dry the outside thoroughly. With a tablespoon fill each pepper 3/4 full with the meat mixture and place in a deep oven proof dish. Place the tops of the peppers back on and pour over the liquid sauce.
5.
Place in oven on low light for 60 mins, About half way through check the sauce you may need to add more water if it looks a little dry.
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By
Yasmin
