Paprika

To prepare a delicious recipe for stuffed peppers with rice and meat, we will start by organizing the necessary ingredients and utensils. Make sure you have a frying pan, a pot, a strainer, and a good knife to chop the tomatoes and onion.

The first step in this recipe is to prepare the rice. In a frying pan, add a little oil and let it heat up well. Once the oil is hot, add the rice and fry it until it becomes whitish and starts to 'bloom'. It is important to stir constantly to avoid burning it, as burnt rice can ruin the entire recipe. After the rice has been fried, add a cup of water and let it boil on high heat until the water almost evaporates completely.

Meanwhile, prepare the filling for the peppers. In a bowl, combine the fried rice with minced meat, a grated onion, salt, pepper, and 1/2 teaspoon of cinnamon powder. Mix all the ingredients well so that the flavors combine perfectly.

For the tomato sauce, take a pot and add diced tomatoes, either fresh or canned, along with another grated onion and a stick of cinnamon. Boil the mixture for about 20 minutes, then strain it to remove the skins and seeds, obtaining a fine and aromatic sauce.

In a separate frying pan, heat a little oil, then add 1 1/2 tablespoons of flour. Fry the flour on low heat until it becomes lightly golden, then add the previously obtained tomato sauce. Season with salt, pepper, and a small amount of cinnamon. Boil the sauce for a few minutes, tasting it periodically. If the sauce is too sour, add a teaspoon of sugar to balance the acidity.

Now, let’s take care of the peppers. Remove the stems from the peppers (you can keep the stems to use as lids) and wash them well. Blanch them in boiling water for a few minutes to soften them. After they have cooled, fill them with the meat and rice mixture, and then place the lids on top.

Place the stuffed peppers in a pot and pour the tomato sauce over them, making sure they are completely covered. If the sauce is too thick, add a little water; and if it is too thin, add a little more flour to achieve the desired consistency. Simmer the peppers on low heat, partially covered, checking occasionally to ensure they do not stick to the bottom of the pot.

After about 30-40 minutes, the peppers should be cooked and aromatic, ready to be served. This dish is sure to bring joy to your table!