6 peppers in 3 colours
2 cups of Basmati rice
bunch of dill
2 sprigs of parsley
1/2 cup of canned peas
1/2 cup of canned corn
200g colourful peppers cut into strips
Himalayan salt and colourful pepper to taste
2 bay leaves
3 grains of pepper
1 tablespoon of olive oil
Wash the peppers well, cut the bungs (do not throw away) and remove the seeds.
Cook rice al dente in lightly salted water. Strain.
Heat the oil in a frying pan and fry the diced onion into gold.
Add peas, sweetcorn and sliced peppers to the onion. Fry for a moment until the vegetables are tender. Set aside.
Cut the dill, parsley and sprouts.
Add all the ingredients to the cooked rice and season with salt and pepper.
Stuffed peppers with rice and vegetables. Knead thoroughly so that the stuffing will come in as much as possible.
Finished, stuffed peppers cover with the corks removed at the beginning and fasten with toothpicks so that they do not fall off during cooking. Arrange in a pot closely next to each other, so that there is as little space between them. Pour water up to 3/4 of the height of the pepper. Add peppercorns and bay leaf. Cook on low heat for 30-40 minutes. After this time, choose carefully from the pot so that the peppers do not break.
Prepared peppers can be served alone or with tomato sauce depending on preference.