Cracked wheat stuffed peppers
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Ingredients for 3 people:
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Let's start. Wash the peppers and cut the top off. Remove the seeds and place the top back on. Put them in a baking tray so they are tightly packed and they don't fall over. Take two pieces of allspice and place them inside each pepper. Set them aside until they are ready to be stuffed.
Take a frying pan and put the 80ml of olive oil. Heat on medium heat. Put the onion and cook until soft. Add the cracked wheat and stir to coat evenly. Add the 170g tomato sauce and the 270ml water and stir. Add the salt and pepper plus the parsley and mix well. Reduce the heat to medium low and simmer for 5 minutes.
Preheat the oven to 175 degrees Celsius. Time to stuff the peppers. Use and spoon and place the filling in each pepper leaving some room on the top. Just a couple of centimetres from the top. Fill all the peppers and put the tops back on.
In a glass put the 80g of tomato sauce, the 100ml of water and 50ml of olive oil. Mix well and pour over the peppers. Place the tray in the oven and bake for 1 hour and 15 minutes at 175 Celsius. Remove from the oven, let it rest and serve. Best eaten with feta cheese if you like it. Enjoy!
Take a frying pan and put the 80ml of olive oil. Heat on medium heat. Put the onion and cook until soft. Add the cracked wheat and stir to coat evenly. Add the 170g tomato sauce and the 270ml water and stir. Add the salt and pepper plus the parsley and mix well. Reduce the heat to medium low and simmer for 5 minutes.
Preheat the oven to 175 degrees Celsius. Time to stuff the peppers. Use and spoon and place the filling in each pepper leaving some room on the top. Just a couple of centimetres from the top. Fill all the peppers and put the tops back on.
In a glass put the 80g of tomato sauce, the 100ml of water and 50ml of olive oil. Mix well and pour over the peppers. Place the tray in the oven and bake for 1 hour and 15 minutes at 175 Celsius. Remove from the oven, let it rest and serve. Best eaten with feta cheese if you like it. Enjoy!
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