Stuffed Peppers with rice & beef minced meat

Ingredients

10 medium size green bell peppers

½ pound ground beef 2 medium onions ½ cup rice Carolina ¾ -1 cup of olive oil (depending on whether the minced meat is lean or regular) Parsley chopped (about ¾ cup without pressing it) 2-3 sprigs fresh mint or 1 teaspoon dried oregano

80 gr tomato juice salt pepper

Preparations

Wash well the peppers and put them in a spacious oven dish. Cut them carefully not cut the head completely (we want the head like a lid). Place in a spacious bowl minced meat.

Put the tomato juice. Grate the onion and add to the minced meat. Finely chop the herbs in the mixture and add the rice , and put them salt and pepper.

Sprinkle with half of the total oil and knead thoroughly.

Get a pan and cook the mixture for 5-7 minutes and stir all the time with a spoon. Fill vegetables (leave gap because the filling rising in the oven), cover with lids and put them in the pan. Sprinkle with the remaining olive oil and 1 glass of water and cover oven pan with aluminum foil. We put the stuffed vegetables in the oven at 200 degrees. When begin to take color from one side (about 50 -60 minutes later), remove the aluminum foil from the oven pan and turn by two tablespoons. Continue cooking until become gold and the other side. Allow to stay 15-30 minutes and serve.