How to make
Soak the peppers in warm water in advance, so that they can soften. Remove and strain them.
Clean and cut the leek into thin rings and the onion and carrot into thick ones. In a deep frying pan, heat the oil to a moderate temperature.
Stew the vegetables in the heated oil for about 5 minutes. Add the rice and stir for another 5 minutes.
Add paprika, spearmint, parsley and as much salt as you like. Stir again and add one tea cup of water. Cook, until the rice absorbs the liquid.
Stuff the peppers, by being careful not to overfill them, since the rice will swell. If desired, you can dip the holes of the peppers in flour or close them with a thin slice of potato.
Arrange the stuffed peppers in a baking pan and pour another tea cup of water and a little oil. Roast them in a preheated oven at 180°C for about 40 minutes, or until the rice is fully cooked.
