Stuffed peppers

Ingredients:

• 8 large peppers
• 500 g of minced meat (beef, pork or a mixture)
• 1 cup of rice
• 1 onion (finely chopped)
• 2 cloves of garlic (finely chopped)
• 1 carrot (grated)
• 2 tablespoons of olive oil
• salt and pepper to taste
• 500 ml of tomato sauce (or tomato paste)
• 500 ml of water or broth

Wash the peppers and carefully cut off the tops (keep them as “caps”). Clean them from the inside. Fry the onion in oil until translucent, then add the garlic and carrot. Put all this into the meat and rice mixture and mix well.

Stuff the peppers with the prepared stuffing. Do not overfill them as the rice will swell during cooking. Put the “caps” on top of the peppers.

Arrange the peppers in a pot or deep pan. Pour tomato sauce over them and add water or soup. Cook on low heat for 45-60 minutes or until the peppers are soft and the filling is cooked.

Stuffed peppers are usually served with mashed potatoes or as an independent dish.

Bon appetit.