How to make
Wash the peppers, dry them and remove the seeds with the handles. Salt them lightly on the inside.
Fry the onions (finely chopped beforehand) lightly in heated oil and add the rice. Stir until it turns glassy and add the spices - salt, black pepper and paprika, spearmint, and the chopped garlic.
Pour in 3 cups of warm water and boil until the rice swells. Remove from the stove and combine with the finely chopped tomatoes and parsley.
Stuff the peppers, dip their openings in flour and arrange them in a buttered tray. Pour in oil and water and put to bake in a moderate oven.
You can serve these stuffed peppers with tomato sauce or yoghurt.
