Ingredients:
- Red bell pepper, 4 pieces
- Finely chopped onion, 1 cup
- Rice-1 cup
- Olive oil 1 cup
- Mint or lemon balm, a few sprigs
- Salt, pepper, oregano, to taste
- Mussels cooked-8 pieces (2 in each pepper)
- Mashed tomato pulp, 150 grams
Method of preparation:
- Wash peppers
- Remove the seeds and inner membranes
- In a deep frying pan fry the onion until golden brown in a half cup of olive oil
- Add pureed tomato pulp, salt, black pepper, oregano, parsley
- Add the rice, pour boiling water over rice (ratio 2:1, ie 1 cup rice 2 cups of boiling water)
- Stir, bring to a boil and cook over low heat until half cooked rice.
- Beginning finished stuffing peppers prepared previously putting in each pepper to 2 mussels
- Place the peppers in a deep form, pour the remaining olive oil and add a small amount of water
- Bake at 150-180 degrees in the oven for 1 hour 20 min
