• One medium bell pepper per person
  • Rice
  • Crushed tomato
  • One garlic clove
  • Minced meat (pork, beef, or both)
  • Olive oil
  • Salt
  • Parsley


  • Put oil in a frying pan to fry the meat, the sliced garlic, the chopped parsley and a pinch of salt
  • When these ingredients are fried, add the rice (about a handful per person)
  • Add the crushed tomato without boiling
  • Depending on the acidity of the tomato, we can add a tablespoon of sugar to contrast it
  • Open the peppers at the end of the tail, extract the seeds and clean the inside
  • Fill them with the cooked rice and cover again with the tail part
  • Wrap each of the stuffed peppers with aluminum foil to cook them in the pressure cooker (30 minutes or ¾ of an hour over low heat) or in the oven (30 minutes)