How to make
Clean the vegetables. Finely chop the onion, carrot and garlic.
Heat the oil over medium heat in a deep frying pan. Fry the onion and carrot for about 5 minutes until soft. Add the garlic, stir.
After about a minute, add the mince and stir and push with a spatula until the mince changes color and becomes crumbly.
Add the rice and mix well to combine with the rest of the ingredients. Add the cumin and season with salt to taste. Pour 1 cup of water and let the dish simmer until the rice absorbs the water.
Meanwhile, clean the stems and seeds from the peppers.
When the filling is ready stuff the peppers with a small spoon. Dip the holes of the peppers in a little flour or close with a piece of potato. Arrange the peppers according to their size and number.
Pour the prepared tomato sauce on top. If you use fresh tomatoes, grate them beforehand. Season with salt and sugar to taste. Add parsley and a little oil. If necessary, add a little water.
The sauce should cover the peppers halfway.
Bake in a preheated oven at 360°F (180°C) for about 60 minutes.
The stuffed peppers with minced meat, rice and tomato sauce are ready.
