Stuffed rice and minced meat peppers

Ingredients for 4 servings:

• 4 bell peppers
• 250 g minced meat
• ½ cup rice
• 2 onions, chopped
• 5 tomatoes
• herbs, frozen
• 4 garlic cloves, chopped
• salt and pepper
• oil
• 1 cup beef broth
• e.g. Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 180°C and cut the tops off the peppers. Remove the cores with a knife and dice the tomatoes. Mix the minced meat with the chopped onions, about a third of the diced tomatoes, the raw rice, garlic, salt, pepper, and herbs in a bowl. Use a tablespoon to stuff the mixture into the peppers. Place the peppers in a deep casserole dish. It should be large enough to fit the peppers snugly. Then pour the broth into the pot. Sprinkle the remaining diced tomatoes over the peppers and bake for about 40 minutes. Sprinkle the Parmesan cheese 5 minutes before they’re done.