How to make Stuffed peppers

Ingredients

• 8 medium bell peppers, tops cut off and seeds removed
• 500 g minced beef, or half beef and half pork
• 100 g long-grain rice, rinsed
• 1 onion, finely chopped
• 1 teaspoon sweet paprika, salt and black pepper
• 3 tablespoons oil
• 700 ml tomato passata mixed with 300 ml water

Method

1. Fry the onion in the oil until soft. Let it cool a little, then mix it with the meat, rice, paprika, salt and pepper.
2. Fill the peppers loosely with the mixture, leaving a little space at the top because the rice swells.
3. Stand the peppers upright in a deep pot or baking dish and pour the tomato mixture around them.
4. Cover and simmer gently, or bake at 180°C, for about 1 hour, until the peppers are soft and the rice and meat are fully cooked.
5. Serve hot with bread and a spoonful of sour cream or yoghurt.