Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to firstname.lastname@example.org or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it! Ingredients Filling: 3 tablespoons of oil 1 onion chopped 1 cup of white rice 1 teaspoon of salt 1 teaspoon of paprika 1 tablespoon of tomato paste 1 cup of water 1 tablespoon of chopped parsley Peppers: 6-8 red and green bell peppers, top cut off and seeds gutted 1 onion sliced Sauce: 1 teaspoon of salt 2 tablespoons tomato paste 1 teaspoon of sweet paprika 3 tablespoons of oil 1.5 cups of water
Filling: Using a wide pan, saute the onion in the oil until browned. Add the rice and toss it until fully coated with the oil from the pan. Add the salt, paprika, tomato paste, water, and parsley. Bring the water to a boil and cook for 10 minutes on low heat. Set aside and let cool. Peppers: Cut the tops and reserve for later use, clean the peppers from the inside. Fill the peppers with the filling. Place the onion slices in a wide pot and place the filled peppers on top. Sauce: In a bowl, mix the ingredients from the sauce together and pour on top of the peppers. Cook on high heat until it boils. Lower the flame and cook for another 40 minutes. Enjoy!