How to make
I cleaned the bell peppers of the seeds, washed and left them drain from the water, while I prepared the stuffing.
I fried the finely chopped onion, garlic and carrots and one bell pepper with the oil for about 5 minutes.
I cleaned and washed the rice in several waters and added it to fry for 4-5 minutes without adding water.
This way, the rice is sealed and does not become mushy during cooking.
After frying, hot water is added to cover the products and spices.
When the water is absorbed by the rice, I sprinkle finely chopped parsley and with a spoon I stuffed the bell peppers, which I arranged in a suitable baking pan.
I poured a little water over each bell pepper and covered them with aluminum foil.
I baked at 360°F (180°C) in a preheated oven for 30 minutes.
I took out the baking pan and made lids from the foil for each of the stuffed bell peppers, so that the rice would not escape.
I left the stuffed bell peppers with rice for another 10 minutes to bake on all sides.
