Red peppers stuffed with bulgur and Minced meat

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INGREDIENTS:

• 12-16 peppers

• 500 g ground meat (minced meat)

• 1 cup bulgur

• 2-3 onions

• (optional) 1 carrot

• 3-4 tablespoons tomato puree

• (optional) a piece of celery (or celery leaves)

• Parsley

• Salt

• A pinch of sugar

• oil (olive oil)

• Spices as desired – black pepper, cumin, salt, a mix of thyme, oregano, and marjoram

INSTRUCTIONS:

1. Wash the peppers, remove seeds, and salt the inside.

2. Finely chop the onion, parsley and celery stems (or leaves).

3. Grate the carrot and celery (if using a head).

4. Sauté the chopped vegetables in heated oil.

5. Add one grated tomato, spices, the meat mixed with a little water (to prevent clumping), bulgur, and 8-10 tablespoons of water.

6. Once it boils, season with salt and simmer on very low heat until the bulgur absorbs all the liquid.

7. Add finely chopped celery leaves and some parsley to the cooled filling.

8. Stuff the peppers, sealing the openings in flour to prevent the filling from spilling out.

9. Place in a suitable baking dish and pour over a sauce made from the remaining grated tomatoes, salt, sugar, and a little water (liquid should reach halfway up the peppers).

10. Bake in a hot oven initially, then reduce to moderate temperature after boiling.
    When serving, sprinkle with the remaining finely chopped parsley.