👨‍🍳 تعليمات

1. 1

   Preheat oven to 375°F (190°C).

   💡 نصائح احترافية: Ensure the oven is fully preheated before baking.
2. 2

   Prepare the peppers: Cut off the tops, scoop out the seeds and membranes. Rinse them well.

   💡 نصائح احترافية: Try to keep the tops to use as lids if desired.
3. 3

   In a skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

4. 4

   Add the minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the uncooked rice, water (or broth), salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 10 minutes, or until the rice is partially cooked.

   💡 نصائح احترافية: The rice should still have a slight bite.
6. 6

   Remove from heat. Stir in the gjizë (or ricotta/feta mix), chopped parsley, fresh mint (if using), and dried mint.

   💡 نصائح احترافية: Gently fold in the cheese and herbs to avoid breaking the gjizë too much.
7. 7

   Stuff the prepared bell peppers with the rice and cheese mixture. Don't pack too tightly.

   💡 نصائح احترافية: Leave a little space at the top for the rice to expand.
8. 8

   In a small bowl, mix the remaining 1 tbsp olive oil with the tomato paste and 0.5 cup of water. Pour this mixture into the bottom of a baking dish.

   💡 نصائح احترافية: This creates a flavorful sauce for the peppers.
9. 9

   Place the stuffed peppers upright in the baking dish. You can place the cut-off tops back on as lids.

   💡 نصائح احترافية: If the peppers are wobbly, you can trim a thin slice from the bottom to help them stand.
10. 10

    Bake for 35-45 minutes, or until the peppers are tender and the rice is fully cooked.

    💡 نصائح احترافية: Basting the peppers with the sauce from the bottom of the dish halfway through baking can add extra moisture and flavor.