GREEK STUFFED PEPPERS

Ingredients:
2 large green/red bell peppers
1/2 cup(or 5 1/2 tbsp)  rice
1 medium onion chopped
2 cloves garlic minced
2 tsp black pepper powder
5-6 mint leaves
1 tsp dried oregano
2 tbsp tomato sauce
any grease (butter/oil/ghee)
1 potato thinly sliced
1 tbsp bread crumbs.
2 tbsp finely chopped parsley or cilantro
1/2 tsp sugar
water as needed
salt

Preparation:

• Cut the top off the pepper and scoop off the flesh and seeds from inside. Preserve the top.
• Wash and soak the rice for about 15-20 minutes.
• In a pan heat oil. Add onion, garlic, black pepper.
• After a few moments add the rice in and fry. Add the mint leaves, salt and fry for 3-4 minutes.
• Add about a cup of water to it.And add tomato sauce and sugar to it. Fry by covering for another 3-4 minutes.
• Take it out of the heat and cool it.
• Fork the peppers all around and stuff the fried mixture into it. Don't over stuff it as the rice will rise after cooking.
• Sprinkle the bread crumbs and chopped cilantro/parsley on top of it.
• Coat a baking pan with butter/oil/ghee and pour in about 1/2 inch of water. Add oregano and salt to the water and mix it.
• Cover the peppers with their tops and place them in the pan.
• Add the thin sliced potatoes to the water.
• Bake it at around 375F (180C).