Stuffed peppers Greek style

Ingredients for 4 servings:

• 8 bell peppers, color as desired
• 500 g minced meat
• 2 onions
• 2 garlic cloves
• 1 can of tomatoes, chopped
• 8 tbsp rice
• salt and pepper
• Parsley
• oregano
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Cut open the tops of the peppers, but don’t cut the tops off. Hollow out and rinse. Brown the ground meat in olive oil, dice the onions and garlic, and add them to the pan, then brown. Add the tomatoes and season with salt, pepper, and oregano. Simmer for 5 minutes. Add the rice and a cup of water, and simmer for another 10 minutes. Stir in the parsley. Season the sauce again well to taste. Fill the peppers 2/3 full with the sauce and transfer to a baking dish. Spread the remaining sauce around the peppers and pour about 1/2 cup more water into the sauce around the peppers. Drizzle the peppers generously with olive oil. Bake at 180 degrees Celsius for 1-1.5 hours. Cover with aluminum foil for the first half hour! Serve with a green salad/Greek farmer’s salad and baguette. Also delicious: Add feta to the sauce.