How to make Stuffed peppers

Ingredients

• 8 medium peppers
• 400 g minced pork or beef, or a mix
• 100 g short-grain rice, rinsed
• 1 onion, finely chopped
• 1 teaspoon paprika, salt, pepper and chopped parsley
• 500 ml tomato passata
• 2 tablespoons sunflower oil

Method

1. Heat the oven to 180°C. Cut the tops off the peppers and remove the seeds.
2. Fry the onion in the oil until soft. Mix it with the meat, rice, paprika, parsley, salt and pepper.
3. Fill the peppers loosely, leaving room for the rice to swell, and stand them upright in a baking dish. Put the tops back on as lids.
4. Mix the passata with 250 ml of water and a pinch of salt and pour it around the peppers.
5. Cover and bake for 50 minutes, then uncover and bake for 15 to 20 minutes more, until the peppers are soft and the rice is cooked. Make sure the meat is fully cooked through.