Stuffed Bell Peppers

Prepared a simple and healthy dish for dinner on this cold Sunday evening. Hollowed bell peppers are stuffed with minced beef mixture and then, simmered in basil-flavoured tomato sauce.  Both hubby and son had second helpings and gave their "thumbs up".

Ingredients (serves 4):
4 medium-sized bell peppers
1 big onion, to be peeled and finely cubed
1 tbsp cooking oil
750 g minced beef
2 eggs
1 tsp italian herbs
1 tsp dried rosemary
1 pip garlic, to be peeled and minced
salt & pepper to taste

1 can (400 ml) skinned tomatoes, to be chopped and juice saved
125 ml vegetable stock or white wine
1 tsp dried basil
salt & pepper to taste

Method:
Cut of tops of bell peppers and remove the seeds as shown.

In a small pan, heat 1 tbsp of cooking oil and sauté cubed onions until translucent. Leave aside to cool down completely.  In a large bowl, add minced beef, cubed onions, eggs, italian herbs, dried rosemary, minced garlic, salt and pepper to taste. Mix well.

In a large pan, add tomatoes, juice, vegetable stock, dried basil, salt and pepper to taste.  Mix well. Then, fill bell peppers with minced beef mixture and place them in pan.  Bring to a simmer over medium heat.  Cover pan and simmer for about 35 to 40 minutes.

Once done, check seasoning again.  If the taste is sour (due to the canned tomatoes), add 2 tsp of sugar.

Serve hot with steamed rice.

Bon Appetit!