Friday, July 6, 2012

Stuffed Peppers With Rice

Serving: 10

1. 10 large assorted peppers
2. 2 1/2 cups of basmati rice
3. 4 plum tomatos 
4. 1/2 a cup of fresh cilantro 
5. 3 quarters of a can of tomato paste  
6. 1/2 a cup of sugar 
7. 1/2 a tablespoon of sour salt (citric acid)
optional: 1/2 a cup of a white onion 

1. Soak rice in cold water for 20 minutes 
2. Chop tomatos, cilantro, and onion if using
3. Drain rice and add cilantro & chopped tomatos (optional: oil, salt and pepper)
4. Cut stem off peppers and clean peppers
5. Fill pepper 3 quarters to the top with mixture
6. In a separate bowl, mix tomato paste, sugar, sour salt, & 6 cups of hot water until all ingredients are dissolved
7. Place stuff peppers standing upright in pot
8. Pour sweet and sour sauce over peppers (tomato paste, sugar, & sour salt)
8. Bring to a boil and turn down to simmer
9. Cover and cook for approximately 40 minuties, basting pepers occasionally 

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