Stuffed bell peppers rice and bread crumbs (Teff bread )
6 large red, yellow, orange and green bell peppers
1 1/2 cup cooked rice
1 onions (large, chopped)
3 large potatoes
6 cloves garlic (chopped finely)
1/4 cup fresh parsley (chopped)
1/4 cup dry breadcrumbs
1 tablespoon oregano
8 ounces crushed tomatoes or fresh 4 tomatoes
1 tbsp tomato paste
salt and black pepper
Preheat oven to 350 degrees F. Wash the peppers. Cut off tops of peppers and remove seeds. Put these pieces separately.Boil water and cook peppers in boiling water for 5 minutes and drain. Sprinkle sugar and pepper inside each pepper, heat a large skillet over medium heat. Add oil, onion, garlic. Saute for 5 minutes, stirring frequently. fresh tomato cut into small pieces or tomato sauce. Add dry oregano, parsley and tomato paste, salt and pepper. Boil ½ cup water to boil in a small saucepan.add rice and Stir, return to a boil, reduce heat to low, cover and simmer for 5 minutes Add washed rice into the mixture. cook about 5 minutes. Turn off the heat, don’t cook completely the rice, as it will continue cooking in the oven. Add breadcrumbs (dried leftover Teff bread ground)
stuff peppers with the mixture until all peppers are full and close with their caps.
Pour the remaining sauce around the bottom of the pan. peel and Cut the potatoes into bite pieces, place in a bowl. spread the potatoes between peppers.Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes or until peppers are soft and slightly golden brown.
Bake in preheated oven for 45 minutes.
Black Bean Salad
1 white onion
15-ounce (2can black beans) (2 cups Soak beans overnight and cooked)
2 tbsp chopped dill
3 tbsp olive oil
1 tsp salt and black pepper
chop the onion and green onion. Drain the beans and rinse them under cool water. Add onion, dill, olive oil, salt, and black pepper. squeeze 1 lemon add beans into the mixture.Cover and refrigerate .then serve with any food and with best Honey Wine / Bee d’Vine ጠጅ!