Stuffed peppers in Spanish

Stuffed peppers in Spanish

Ingredients:

2 Art. of l olive oil
1 average bulb (150 gr)
2 segments garlic
1 ch.l dried paprika
1 ch.l ground zira
3/4 St (150 gr) dlinozernovy rice
1 St (250 ml) chicken broth (cube)
250 gr forcemeat (mutton or beef)
3 small tomatoes (270 gr)
1/3 St raisin (55 gr)
1/4 St of pistachio-35 gr (cut and fried on dry frying pan)
2 Art. of l tomato paste
2 Art. of l of fresh leaves of oregano
2 Art. of l parsley greens
Salt to taste
Pepper or wig of yellow and red color 1kg 200 gr

Preparation:

To pour olive oil in frying pan, to heat. To add the onions cut with cubes, garlic (press). To add spetsii:paprika, zira. To fry stirring slowly, to softness of onions. To wash out rice and to add to onions, to fry a little everything together. To add 250 ml of chicken broth (or broth from cube), to allow to begin to boil, salt. To lower fire and to cook 10 minutes, almost to readiness. Then to clean from plate, to leave for 15 minutes, not to open cover. Separately on dry frying pan to fry forcemeat till light-golden color. Small to cut tomatoes, oregano, parsley, raisin. To mix everything with rice. To add pistachio nuts and once again to mix. At pepper to decrown, clean seeds, to wash. To stuff pepper with stuffing. To put in form for roasting, to oil brush pepper the olive. To bake in oven at temperature of 200 gr 30-35 minutes. Bon appetit!!!!

My additions:
I used 300 gr forcemeat. Rice at me cooked more than 10 minutes, about 20 minutes, chicken broth it was necessary to add slightly more. I fried forcemeat on vegetable oil (1 Art. of l), in the recipe it is necessary on dry frying pan. There was no fresh oregano, I have added 1 ch.l the dried. Very tasty and unusual dish, was pleasant to all of us. I prepared for pepper the swept-away sauce with garlic.

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