 Ingredients:1 kg 12 sweet bell peppers
500g (18 oz) mutton or beef
100g rice or 1/2 cup rice
1 egg
4 onions
3 tomatoes
salt
black pepper and bay leaf.
Directions:Put meat through a meat-grinder and combine with pre-soaked rice, beaten egg, finely chopped onions, salt and black pepper. To make stuffed peppers, remove stems and seeds from bell peppers and fill with meat mixture. In a large pot, boil meat bones to make broth, place stuffed bell peppers on top and cook over low heat about 30 minutes. Serve 4-6 peppers on each plate and top with strained broth.
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