Stuffed Peppers in Tomato Sauce

Wash the peppers and remove the insides. Peel and finely chop the onion and garlic.

Pre-cook the rice in salted water for 10 minutes and strain.

Heat the oil in a pan and brown the onion. Add the minced meat. Sauté with the garlic and spices.

Add the rice and mix well to release the roasted flavors from the pan.

Fill the peppers with a small spoon and heat the oil in a pot that will later hold the peppers standing up.

Add the flour and pour in the strained tomatoes.

Add enough water to make a creamy sauce and season with salt and sugar.

Place the peppers in the sauce and cook on low heat with the lid closed for about 1/2 hour until soft.

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