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Peppers stuffed with rice

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Training time: 15 min
Cooking time: 2 hours
(Serves eight)
elements:
8 crimson peppers
400 g rice
1 tomato
200 g of inexperienced beans
one hundred fifty g prawns
1 sprig of parsley
1/2 liter of broth
2 tablespoons pine nuts
three cloves garlic
half of teaspoon ground cinnamon
some saffron
one hundred ml of oil
Salt

training:
1. Prepare the peppers:
Wash the peppers and cut a lid on top. Cast off the seeds and internal filaments, wash and dry them.
Season the inside. Removes the caps and stems, chop into small pieces.

2. Cook the beans:
Peel the garlic. Wash the parsley and tomato. Percent the primary two.

Reduce the tomato in half and grate it. Easy the beans, wash and trocéunluckily. Cook them five mins in salted water and then drain. Fry the chopped bell pepper and garlic in warm oil for five mins.
Upload the tomato and the tired beans, parsley, pine nuts and cinnamon. Fry 10 minutes, upload the saffron and broth, and cook eight minutes. Stir in shrimp and rice and keeps cooking 2 minutes.

3. Broil within the oven:

Preheat oven to two hundred diploma. Fill the peppers with the preceding preparation and arrange them in an ovenproof dish covered with a sheet of parchment paper moist. Pinnacle with every other wet sheet, last the paper nicely, and bake for 1 hour. Decrease the temperature to one hundred seventy°, cooking for half-hour and served.

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