Stuffed peppers from Jani Kazaltzis

Preheat the oven to 180 °.

Peel the onion and garlic and chop, stew the onion in 3 tbsp olive oil, then the look.

Cut tomatoes into cubes and add as soon as the onion turns lightly.

Then you can add minced meat and crush well until it is fine and grainy.

Add the tomato puree and let it fry and then add the fresh tomatoes.

Finely chopped chili pepper, cinnamon (Shhhuuutt, secret ingredient for a delicious deep taste) and broth cube under stirring.

Let it simmer for a while and then add all the finely chopped fresh herbs, together with 6 spoons of rice, cancel half a glass of water, taste and let it simmer for less than 15 minutes under the lid, the rice must still be al dente.

Cut the top of the peppers, remove the seeds on the inside and hold them separately, rub each pepper with some oil and sprinkle some sugar over it, schuuuuuttttttt, another secret ...

Sprinkle an oven dish (with lid) with olive oil and with 150 ml of water, fill the peppers a thick centimeter under the board and put the hats on it, divide the rest of the filling into the dish.

Put the lid on it and let it cook gently for 2 hours, feel free to see if you should set your oven a little higher, the peppers are completely beautiful.

Allow to cool for 5 minutes and serve. Can also be eaten cold, or the day after with a simple salad and cubes of feta.

Enjoy this authentic dish from Greek cuisine with family or friends!