Chiles Stuffed With Meat and Rice

Chiles Stuffed With Meat and Rice
ingredients:
6 medium red chilli , remove seeds with a spoon , not salt .
1 liter of homemade tomato sauce , cook the peppers
filling:
2 cups of tea) ground beef ( duckling )
1 cup of uncooked rice tea washed
1 cup ( tea) of grated onion
1 cup ( tea) of chopped parsley with stems
1 cup (tea ) of green olives chopped , or to taste (optional )


seasoning :
1 tablespoon ( dessert) salt
1 teaspoon ( tsp) grated ginger
¼ teaspoon (coffee ) crushed bay (optional )
1 pinch ground cinnamon (optional )
1 pinch of nutmeg (optional )
Pepper ½ chopped lady finger , or
1 spoon ( soup) of hot sauce
( taking the cinnamon and nutmeg ) can substitute 1 tablespoon (coffee ) Worcestershire sauce
 How to Prepare :

In a large bowl place the beef , rice washed drained , no water, raw onions , raw parsley, ginger, and spices, mix well , let stand for 30 ' minutes in the refrigerator .
Wash the peppers , remove the stem , seeds , dry thoroughly , cut a very thin cover. Reserve .
Put the stuffing in chilies "no" to the edge , a little more than half.
Put a piece of bread crumbs to hold the filling after the cap chili , secure with toothpick.
Remember that rice grows twice .

In a large saucepan place broth already dissolved , or tomato sauce.

In a large pan , arrange the peppers beside each other without revamp the way , the sauce covers two (2 ) fingers above them .
Bring to high heat until boiling , lower the heat let cook for 20 ' minutes or until the peppers are cooked , ie , they are larger ( fat ) , and with little sauce.
Serve with curd cottage cheese ( homemade) see recipe on my blog .
Accompanying mixed salad :
4 potatoes, 2 carrots , 300g . pods 4 eggs cut in half or into 4 equal pieces , or sliced.
All the ingredients are cooked. Then add 1 glass of drained and rinsed cabbage , cut into 15 thin slices and black olives , pitted , sliced ​​in half .
And around the platter with thinly sliced ​​chicory cherry tomatoes .