10-12 red peppers, conical variety (or 6-7 bell type)
4-5 tablespoons of oil
2/3 teaspoons of round rice
500 g semi-fat pork, good for minced meat
Salt, black pepper
Parsley and savory
Chop the meat in a meat grinder, mince the onion. Heat the oil in a saucepan and add the rice and onion, pouring in a little water as well. Cover and simmer for 5 minutes, stirring as you pass.
Then add the meat, grated tomatoes and carrots and all the spices. Stir well to distribute all the ingredients evenly. Wet the preparation with a glass of water and let simmer until the rice absorbs the water.
Cut the stem of the peppers, remove the seeds and the core. Fill each to the top with the rice stuffing. Seal the hole with a slice of tomato or potato or dip the opening of the pepper in flour.
Overlap the stuffed peppers in a deep saucepan, making sure none of the openings is horizontal. If your peppers are bell type, just line them vertically in the pan. Choose the diameter of the pan so that you can hold the peppers together without crushing them or leaving empty spaces.
Cover peppers with an upside-down plate that fits inside the pot. Pour 1 ½ cup of hot water and simmer the dish on low heat for 1h30 (also put its lid). It is also possible to bake them in the oven. To do this, dip the stuffed peppers in a deep baking dish and pierce them here and there with a sharp knife. Then fill the dish with hot water halfway up the peppers. Cover the dish with aluminum foil and bake for 1 hour 30 minutes. Then remove the foil and continue cooking until the peppers turn a slightly gold.
Serve the stuffed peppers hot with a bowl of plain yogurt and a grind of the black pepper.
You can also make a sauce by whisking 200 g of whole yogurt, 2 egg yolks, 1 tablespoon of flour and a little of the cooking sauce. Boil over the heat until thickened.