Stuffed Peppers

Ingredients

• Bell peppers 8 medium (1 kg)
• Ground pork and beef 400 g
• Long-grain white rice 80 g
• Onion 1 medium (120 g)
• Carrot 1 medium (100 g)
• Sunflower oil 2 tbsp
• Tomato passata 300 g
• Water 100 ml
• Fresh parsley, chopped 2 tbsp
• Bay leaves 2
• Salt 1.5 tsp
• Black pepper 0.5 tsp

Instructions

1. 1

   Cut the tops off the peppers and remove the seeds and white membranes.

2. 2

   Boil the rice for 7 minutes and drain it.

3. 3

   Finely chop the onion and grate the carrot, then fry them in the oil over medium heat for 8 minutes until soft.

4. 4

   Mix the ground meat with the rice, half of the fried vegetables, the parsley, 1 tsp salt and the pepper, and fill the peppers loosely.

5. 5

   Stand the peppers upright in a snug pot. Mix the passata, water, remaining vegetables and 0.5 tsp salt, pour it around the peppers and add the bay leaves.

6. 6

   Cover and simmer over low heat for 45 minutes, until the peppers are soft and the filling is cooked through.

7. 7

   Serve two peppers per person with the sauce spooned over.