Peel the onions and cut them into cubes. Heat the olive oil in a large pan and fry the onion. Wash and drain the rice. Add pepper paste and tomato paste, rice, black pepper, red pepper flakes and mint and fry for 1-2 more minutes.
Add 1 cup of hot water and brew with the lid closed. Soak dried peppers and eggplants in hot water for half an hour. Take it out of the water and turn it upside down and keep it in the strainer. Fill the drained peppers and eggplants with the stuffing you prepared and place them in the pot. Add 1 and a half glasses of water and cook for 20 minutes on medium heat with the lid closed.
Take the pot off the stove. Garnish with fresh mint leaves. Serve warm or cold.
1 kg of dried pepper and eggplant
1.5 cups of stuffed rice
2 and a half glasses of water
1 cup of olive oil
1 tablespoon of chili paste
1 tablespoon of tomato paste
1 teaspoon black pepper
1 teaspoon red pepper flakes
1 teaspoon mint Salt