Forks&Corks: Baked Peppers Salad

Society | February 21, 2003, Friday // 00:00

Ingredients: 12 red peppers, 1 finely chopped onion, 5-6 coarsely grated carrots, 1 cup of rice, 10-12 garlic cloves, 1 bunch of parsley, Ѕ cup vegetable oil, salt, black pepper

How to cook: Remove the seeds from the peppers and leave them aside for a while. Fry the onion until it becomes transparent, add the garlic and the carrots. Then add the rice, the finely chopped parsley, salt and black pepper to taste. Pour a cup of water over all this, turn off the heat and leave the mixture on the hot plate until the rice absorbs the water. After the mixture cools off, fill the peppers with it and bake them at 200 degrees C for about 35-40 minutes.

Enjoy!

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