Ingredients
- 15 dried peppers
- 3 tomatoes
- 100 g mushrooms
- 1 cup rice
- 5 tbsp olive oil
- 50 g raisins
- 1 small onion
- Parsley, salt and black pepper
Method
Soak the peppers and the raisins separately in warm water to soften. Grate the tomatoes, chop the onion and rinse the rice.
Sauté the onion in the olive oil for 5 minutes, add the rice, and after 2 minutes add the tomatoes, the drained mushrooms, the parsley and the raisins.
Let the rice swell, then season with parsley, salt and pepper to taste. Fill the peppers with the mixture and arrange them in a pot, packed tightly side by side. Pour over 3 cups of water and weigh them down with a plate. Cook for 35 minutes.
