STUFFED GRAPE LEAVES, BELL PEPPERS

Directions

1. Finely chop the onions and sauté until they are clear in olive oil. Roast the onions, peanuts, bird grapes, washed and filtered broths are added to lightly roast. Add a little shredded tomato. Add sumac, turmeric, cinnamon, dried mint, black pepper, honey, salt, stir and add 2 or 3 cups of water (1 cup of hot water). At this stage we do not want the rice to be cooked completely. Then they'll cook with peppers and leaves.
2. On the other side, cut off the cap of the pepper and wash it, make a few cuts on the knife. Keep the inner mortar into the pepper and place it in the pot, noting that the pepper is not stuffed into it, but that the rice will swell slightly more. Brine leaves in warm water a little bit of warm water for 10 minutes until the rest. Wrap the leaves with the same internal mortar. If you want to cook in the same pot with pepper or separate pots, place in the pot.
3. Add some olive oil in the pot that you prepared the inner mortar and add the tomato paste when you are a little girl and add water until it is half of your filling. At this stage, I spread the heat all over the sides of the stew, such as casserole, I absolutely believe in the perfect flavor of the half-by-half of the pepper and leaf wraps I placed, I added water.
4. 200 minutes in the oven for 40 minutes, the first 30 minutes with the lid of the last 10 minutes cooked without cover. The leaves are very flushed when you're without cover, and it's really delicious. crushed garlic