Using dutch oven pot, saute onions in oil
till transparent. Add paprika, cook a few
minutes, stirring. Add tomato's, cook awhile
(10-15 min) stirring occasionally; salt &
pepper to taste. Stir in parsley, cook and
stir about 5 minutes; add rice, stir and
remove from heat.
Have peppers washed, slit & seeds removed,
Fill as many peppers needed to complete
amount of filling made, arranging them in
pan (14 x 10 1/2 x 2) for baking. Pour 2
cups in pan over all before baking. Bake in
pre-heated oven until browned.
Bake 350 degrees for 1 hour till rice is
cooked.
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