Biber dolmasi

Method

Cut off the tops of the peppers and carefully remove the seeds and membranes, keeping the peppers whole. Heat the oil in a large pan, sauté the onion until softened, then add the minced meat and cook until browned, breaking it up as it cooks. Stir in the tomato paste, rice, parsley, mint, salt and pepper, cooking for 2 minutes until the rice is lightly toasted. Spoon the filling into each pepper cavity until three-quarters full, then arrange them upright in a heavy-based pot. Pour the hot stock around the peppers, add the cinnamon stick, cover with foil then a lid, and simmer over gentle heat for 45-50 minutes until the peppers are tender and the rice is cooked. Serve hot or at room temperature with the cooking liquid spooned over.