How to make
Soak the beans in water overnight. The next day, strain it from the water it has been in, add new water and put it on medium to high heat. When it boils again, change the water. Leave it to cook until it softens, but do not overcook the beans - the time depends on how old the beans are.
Finely chop the onion, celery, carrot and peppers (green and red). Fry everything in the oil heated over moderate heat, sprinkling them with a little salt so that they soften faster. After about 6-7 minutes, add the tomato puree, both types of paprika and sugar, boil for another 4-5 minutes.
Strain almost all the water in which the beans were cooked, pour the fried vegetables into it and mix well, then place the pot on the stove. Season with vegetable spice, spearmint and more salt to taste and let it simmer on low heat for about 10 minutes.
Cut off the lids of the stuffed peppers and clean out the seeds. Lightly salt the inside of each one. Fill them with beans, by scooping only the beans. Place upright if possible (large bell peppers are best for this purpose) and cover them with the lids. Drizzle some oil and sprinkle with salt and pour about 1 1/5 cups (300 ml) of water.
Bake in an oven heated to 370°F (190°C) until the peppers have nicely browned (about 40 minutes)
Enjoy your meal!
