Stuffed peppers with tomato and fresh basil sauce...

It's very popular to stuff different vegetables (pepper, eggplant, artichoke, tomatoes etc.) with meat and/or rice. It's also not difficult. This recipe is quick and simple. You can use whatever meat you want, it doesn't have to be beef, or just make a vegetarian version and stuff it with rice and/or pulses, other veges.

How to make it...

- 3 medium peppers
- 0,5 kg minced beef
- 1 red onion, chopped
- 3 cloves of garlic
- 1 egg
- 1/2 cup cooked rice
- 500 ml tomato puree
- 1 carrot, grated
- hand full of fresh basil leaves, chopped
- 3 slices of goats cheese (or the cheese of your choice)
- spices: salt, pepper, paprika, herbs Provencal

Cut the top of the peppers and clean the inside. Mix the meat with onion, garlic, spices, egg and rice. Stuff the peppers with meat mixture. Prepare the sauce: mix tomato puree with carrot, fresh basil and season to taste. If the sauce is too acidic add sugar, too sweet add lemon juice. Pour the sauce into the pot and place peppers inside. Cover the pot and cook peppers for about 1 hour on a low heat - you have to cook it for so long as the meat is raw. For the last 5 minutes of cooking place a slice of cheese on each pepper. Serve immediately.