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Cut off the stalks and tops of appoximately 12 peppers to form a lid
and remove all seeds. Clean and wash the insides of the peppers and
leave aside. Put margarine and thinly sliced onions in a pan and
saute until the colour of the onions changes. Add ¾ glass water and
previously washed rice, and cover. Cook over moderate heat for about
10 minutes. Remove the pan from heat, add the ground meat, chopped
dill, black pepper, 1 teaspoon salt and knead for about 5 minutes.
Peel the tomatoes, cut them into small pieces, add to the mixture
and mix them all ingredients together. Stuff the peppers with this
mixture, replace the lids of peppers and place in a pan. Add 2
tablespoons margarine, 2 teaspoons of salt and 1 or ½ glasses of
water, close the lid of the pan and cook for about 40-60 minutes on
stove on moderate heat, put into a serving dish and serve.
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