This food many Greeks will recognize it as a typical traditional one. Every one of us has tasted it countless times in his life, is part of our everyday cuisine. Once a month it would be on our table, no matter what. The typical version is with big tomatoes too, except the peppers, but I preferred to show you the pepper one. Easy and simple! You can also put more rice and some tomato juice if you are a vegetarian.
8 – 10 green & red round peppers
1 onion trimmed
500 gr. smashed meat beef
½ cup white rice
Salt & pepper
Cut the head out of the peppers (the upper part, the “hat”), take their seeds out and place them into a glass oven pan. *Put some salt into each pepper, they will become tastier! CAREFUL! Don’t throw the cups of the peppers, you need them!
Fill each pepper with the mixture, only the 2/3 of the pepper because the rice will absorb water and moist and if you put more, the mixture will overflow.
Pour ½ cup of water into the pan, some olive oil and some extra salt on top.
Let it cook for 2 hours slowly.
You should always take a look if the food needs more water, otherwise it will burn. And if you have a fast oven, then 1 and 30 minutes is enough!