Stuffed peppers

Stuffed peppers - dish, favorite me since early childhood. Mom it's often prepared not only on festive tables, but no excuse. The size of the peppers advisable that was the same. The stuffing can use any: pork, beef, chicken or a mixture of several species. I prefer to use homemade minced pork.

Ingredients:

As always, look at the list of products and look at them.

• Pork - 500-700 grams
• Peppers - 12 PCs
• Tomatoes small size - 7-10 PCs
• Onions - 2 PCs
• Figure - 150 grams
• Salt - to taste
• Bay leaf
• Paprika
• Allspice pepper
• Nutmeg
• Italian herbs
• Tomato paste

Method of preparation:

Peppers wash and dry them with a paper or cloth towel.

With a knife cut off the tail and cut out the core with seeds.

Rice wash, pour water, season with salt and place on the stove to boil until cooked.

Meat and onion twist in a meat grinder, add the boiled rice, and season with salt, black pepper and mix.

Each pepper parserule prepared stuffing and place them in a saucepan, which will extinguish.

The wash tomatoes and cut them into four parts.

Put slices of tomato to the peppers, pour water, add spices, add the tomato paste, cover and simmer about 1 hour.

Lay the prepared pepper on a plate of stewed tomatoes watering all gravy.