Peppers stuffed with meat and rice

To prepare rice: in a pot, add sunflower oil and pour the rice. Saute until almost translucent. Then add 1.5 cup boiling water for each cup of rice, add salt to taste, stir gently, cover and place over low heat for 20 minutes with toaster. At the end time, turn off heat and wait about 5 minutes.

In a pan heat the oil over medium heat, add the onion thin, tomato cubed and cook 3-4 minutes. Add the meat and cook 10 minutes or until or until cooked and golden.

Season with salt and pepper. Add tomato sauce, chopped parsley and cooked rice. Mix.

In a baking put peppers halved and fill with the mixture. Sprinkle with mozzarella cheese and cook in the oven 20 to 25 minutes or until hot, bubbly and golden.

Garnish with chopped parsley.