Peppers filled with rice and minced meat
Preheat the oven to 190ºC. Cut the caps of the peppers. Remove the seed lists and the seed. Boil the rice according to the instructions on the package.
Fry the minced meat in the olive oil. Season with salt. Stir the chopped peppers, corn grits and dill or parsley and garlic from the peeler through the mince. Stir the cooked rice through the minced meat and fill the peppers with this mixture.
Pour a dash of sieved tomatoes into each bell pepper. Place the caps on the peppers. Put the peppers upright in a refractory dish where they fit exactly. They fall over in too large a scale. Bake the peppers for about 40 minutes in the oven.
Eat a fresh green salad with this dish.
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