How to make
Finely chop the onion and fry it in the fat over medium heat. After a minute, add the carrots, which have been grated on a fine grater. Add a pinch of salt and cook for 5 minutes.
Add the mushrooms, fry them lightly and add the tomato puree and crushed garlic. Continue cooking for another 3-4 minutes and add the rice and peas. Stir for 5 minutes or until the rice has slightly swollen and the peas have softened.
Remove the cookware from the heat and pour 1/2 cup (100 ml) of water into it. Stir the stuffing and season it with more salt, cayenne pepper and spices - however you like.
Clean the peppers from the stems and seeds and cut them in half lengthwise. Season the halves with salt (inside and out) and arrange them in a greased baking pan. Distribute the stuffing in each pepper, sprinkle a little olive oil on top and at the bottom of the baking pan pour about 1 finger of water.
Bake the stuffed peppers in a preheated oven at 390°F (200 degrees) for 30-35 minutes or until they aquire an appetizing color.
Enjoy your meal!
