How to make
Soak the dried peppers in hot water in advance for about 10-15 minutes and strain them when they have softened.
Cut the onion, carrot, pepper and tomato into small cubes and the leek into thin circles. Heat half of the oil in a deep pot on the stove over medium heat.
Fry the onion, leek and carrot, until they have softened or for about 5 minutes. Add the paprika and stir.
Cook for about 2 minutes and add the chopped tomato, pepper, savory herb, spearmint and parsley. Mix well and season with as much salt as you like.
Cook for about 5 minutes more and add the beans and the crushed walnuts. Stir, cook for about 5 minutes and remove from the heat.
Stuff the peppers and arrange them into a baking pan.
Cover them with a little water and oil and bake the stuffed peppers with beans in the oven for about 30 minutes.
