Stuffed peppers

Products for 8 portions

Ingredients:

• 50 g butter
• 400 g Tandem minced meat
• 8-10 red peppers (for filling)
• 1 large head of onion
• 2 cloves of garlic, chopped
• 2 zucchini cut into cubes
• 1 eggplant cut into cubes
• 200 g oblong rice
• 50 g pitted black olives cut in half
• 2 tbsp. balsamic vinegar
• 1 tbsp. olive oil

Preparation

1. Heat the oven to 180°C.
2. Melt the butter in a large pan over medium heat and fry the onion and garlic for 5 minutes until soft. Add the minced meat and fry the mix again.
3. Add the zucchini and eggplant (pre-mashed with a spoon). Let the mix simmer for about 10 minutes or until it thickens.
4. Meanwhile, boil the rice in salted water and then strain.
5. Add the rice, balsamic vinegar, olives and herbs to the tomato mix.
6. Cut off the tops of the peppers and remove the seeds. Then, fill the peppers with the prepared mix and arrange them upright in a saucepan lined with cooking foil.
7. Put the “caps” on the peppers and sprinkle with olive oil. Pour some water on the bottom of the saucepan to avoid burning the peppers. Bake for about 35 minutes or until the peppers are soft.