Stuffed peppers

Ingredients

• peppers — 9
• beef mince — 800 g
• rice — 150 g (uncooked)
• carrots — 2
• onion — 1
• passata — 500 ml
• garlic — 3 cloves
• salt and sugar — to taste (1 tbsp of sugar always goes into the tomato sauce)
• smoked paprika — 1 tsp
• vegetable oil

Method

1. Grate the carrots. Dice the onion.
2. Fry the onion in a pan, then add the carrot. Fry until golden. Add salt and smoked paprika.
3. Boil the rice until half done.
4. Add the rice and the fried onion and carrot to the raw mince and season with salt.
5. In the same pan, warm the passata with the garlic, a little salt and the sugar — this is the sauce.
6. Stuff the peppers tightly with the mince mixture. Stand them in a pan and pour over the sauce. If there is not enough, top up with water: the sauce should almost cover the peppers.
7. Cover and simmer over a low heat for 1–1.5 hours, until the peppers are soft.
8. For browned tops, transfer the pan to the oven uncovered for the last 30 minutes.