How to make
Cut the cleaned peppers in 2 halves, remove the seeds and arrange them in a greased tray. Heat 1/5 cup (60 ml) of oil in a tray and fry the crushed leeks first, then add the cleaned and finely chopped mushrooms, followed by the crushed garlic.
Add the pork mince and stir until lightly fried. Finally, remove from the heat and season to taste with all the spices. Fill the peppers with the filling, smoothing out the tops. Top with a trickle of oil and add 2/3 cup (150 ml) of water to the tray.
Put the peppers to roast for 30-40 minutes or until fully ready. Serve them with tomato sauce or yoghurt sauce.
