Peppers stuffed with mushrooms

Ingredients for 6 servings:

• 6 red bell peppers
• 2 tbsp oil
• 1 onion(s)
• 2 tbsp flat-leaf parsley, chopped
• 500 g mushrooms
• 1 carrot(s)
• 3 spring onions
• 100 g rice
• 400 ml tomato(s), strained
• 200 ml water
• 1 tsp sugar
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the tops off the peppers and remove the seeds. Finely chop the onion and slice the mushrooms. Sauté the onion in hot oil for 2 minutes, then add the mushrooms, parsley, and chopped carrot. Sauté for about 5 minutes. Let cool, then toss with the rice and chopped spring onion, season with salt and pepper. Stuff the peppers. In a larger pot, add the passata, water, and sugar and mix. Add the peppers, cover, and cook over moderate heat for about 40 minutes.