Stuffed Peppers in Tomato Sauce

A lovely traditional home cooked meal that you won’t find in a restaurant; It’s easy to prepare but takes some time to cook, however it’s definitely worth it!

Portions: 2 adults + 2 children

Cooking time: 2 adults + 2 children

What's in it: A great well-balanced dish combining the right amount of carbs with protein and lots of vitamins.

Ingredients: 6 red or yellow peppers (more/less depending on size) 250g minced pork 250g minced beef If you don’t want to mix meats just use 500g pork, beef or lamb 1 egg 1 red onion, finely chopped 1 carrot, finely grated ½ cup short grain rice 1 tablespoon mild paprika powder 1 tablespoon dried oregano 2 tins chopped tomatoes 3 garlic cloves 1 handful basil leaves (or 1 tablespoon dried basil) Salt, white pepper

Preparation: Soak rice in cold water. Cut lids off peppers and remove seeds. In a bowl, puree tinned tomatoes using a hand mixer. Mix minced meat with ½ chopped onion, grated carrot, egg and season with oregano, paprika, salt and pepper (it will need plenty of salt, try to taste if you don’t mind raw meat). In a large sauce pan (that fits all peppers), cover base with olive oil, add second half of chopped onions and garlic. Fry gently until soft, then add basil followed by pureed tomatoes, salt and pepper; simmer gently. Drain rice and add to the meat mixture. Stuff peppers with meat mixture and put lids back on and secure with tooth picks. Arrange stuffed peppers in the sauce pan with tomato sauce. If necessary, add a bit more water to cover the peppers. Cover with lid and simmer gently over very low heat for 1 ½ hours. Serve in a deep plate with lots of tomato sauce.

Suitable for freezing. Great for reheating in the microwave.