Stuffed Peppers In A Tomato sauce
Ingredients
A pack of 8 peppers
Beef or pork minced meat (I used beef)
1 egg
Bread crumbs from one slice of bread
1 onion chopped very finely
1 cup of rice
1 tin of chopped tomatoes
Salt and pepper
Olive oil
Chopped parsley or coriander
Herbs or spices of your choice eg paprika
Method
Wash peppers cut off the top and clear out the seeds (keep the top to one side)
Take 1/2 kilo of your minced meat and place into a large bowel
Add the following to the meat and mix:
One cup of washed rice, one egg , a sprinkle of salt and pepper, a couple of tablespoons of olive oil and the chopped up parsley or coriander. Now add fine breadcrumbs from 1 slice of bread, and the finely chopped 1/2 an onion - give this all a really good mix!
Stuff the peppers with the meat mixture 3/4 of the way - make sure you leave space at the top as the rice will expand.
Add the top off the peppers for the lid.
Now to make the sauce - take a deep wide pan fry and fry the other 1/2 of the final chopped onion
Add tin of chopped tomatoes, a small amount of boiling water and seasoning of your choice (eg paprika)
Cook the sauce for 10 minutes then add the stuffed peppers to the sauce bring it to the boil and then turn the heat down to simmer, cover the pan and cook for 2 hours then serve.
Please note: The sauce should reach the top of the pepper but it should not be covering them. If there is too much sauce the peppers will go soggy to you may want to check every now and again and distribute the sauce accordingly.