Stuffed green peppers

INGREDIENTS:
4 green peepers round
4 tablespoons of rice
250 g of ground beef
1 egg
1.5 tablespoons flour
1 medium onion
1 stock cube
1 pinch of saffron
parsley
1/2 clove garlic

PREPARATION:
     Remove with a knife and the tail cap and empty green peppers from the seeds. Salt lightly inside and fill with a spoonful of uncooked rice and minced meat, previously mixed with 1/2 garlic, parsley and salt.
     Coat each pepper, filling meanwhile, first in beaten egg and then in flour. Then putting frying for a few minutes with the vertical part of the filling down taking care to not be empty. Knock them and fry 10 minutes, turning occasionally to be made everywhere.
     In the same pan, but having previously removed the remaining oil, fry the finely chopped onion until it starts to become golden, add a scoop of flour, a little saffron and two glasses of water, letting it cook for 3 minutes.
     Place stuffed peppers with crumbled stock cube and add water until they are almost covered. Cover the pan and cook slowly at least 30 minutes, or until peppers are tender.