8 peppers suitable for stuffing
2 water glasses of chopped mushrooms
2 spoonful of white rice for each pepper
2 dry onions
2 mature tomatoes
Parsley, pepper, salt, oil
Sauté the mushrooms with the oil very well. Add the onions, the tomatoes, the chopped carrots and sauté until they are browned. Then, add the rice and a glass of water. Boil the food until there is no more juice in it. Add some salt, pepper and parsley. Stuff the peppers and put them in a baking pan. Sprinkle them with some salt and oil and pour a glass of water in the baking pan. Bake the food in 200 degrees for an hour. As soon as the one side of the peppers is baked, turn them upside down.