Italian Stuffed Peppers

Summary

Ingredients

• 4 bell peppers, green or yellow
• 1 tablespoon vegetable oil
• salt
• pepper
• 1 small bell pepper (s), red, finely chopped
• 1 stalk celery, finely chopped
• 1 onion (s), finely chopped
• 10 mushrooms, cleaned and finely chopped
• 1 garlic clove (s), pressed
• 500 g minced beef, lean
• 0.25 teaspoon ¼ basil
• 0.5 ½ cup (s) tomato (s), chopped, fresh or canned
• 2 tablespoon tomato paste
• 0.5 ½ cup parmesan cheese, grated
• 250 ml tomato juice
• 125 ml sauce, brown
• thyme
• Parmesan

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Instructions

1. Preheat the oven to 180 ° C.
2. Cut off the top of the pepper and remove the seeds.
3. Blanch the pods in boiling salted water for 5-6 minutes, rinse under cold water.
4. Onion and celery in hot for 2-3 minutes over medium heat
5. Steam the oil. Add mushrooms, garlic, salt and pepper, mix well. Steam for 2-3 minutes. Add meat and spices and
6. Fry for 3-4 minutes over medium heat, uncovered. Stir in tomatoes and simmer for 3-4 minutes over medium heat, uncovered.
7. Add tomato paste, mix well and simmer for another 2-3 minutes. Add cheese, mix well and season to taste.
8. Season the pods inside and fill with the meat mixture. Place in a baking pan and stir in the tomato juice and brown sauce.
9. Sprinkle with cheese. Bake in the oven for 30-35 minutes.
10. Basmati rice goes well with it.