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Peel the peppers, cut the onion into small pieces, cut the tomato circles for the lids.
Cook the onion, then add the meat and when the juice left by the meat has decreased, add the grated potato and drain the juice, and what is left of the tomatoes is grated over and cooked until it is less of the juice.
Turn off the heat and add the rice, finely chopped greens, spices, egg and mix well. Fill the peppers and put the tomato lids, put the lids up in a pot, add water until it covers a finger, add the broth and spices and cook for about an hour.