Instructions

1. First make the tomato sauce. Finely chop the garlic, onion, carrots, red pepper and celery. Heat a spoonful of oil in a casserole dish, sauté the chopped vegetables until soft. Add the tomato purée , stir for a few second, then add the stock and passata. Cook for ten minutes, add most the parsley, then using a hand-held blender whiz until you get a thick soup. Taste it. Season to your liking and if needed, add some sugar.
2. Make the filling. Finely chop the onion, garlic, carrot and red pepper. Heat some oil in a frying pan and sauté the chopped vegetable until soft. Stir in the paprika, majoram and cumin.
3. Now you can continue in two different ways:
4. Either A: mix the vegetables with the minced meat, rice, egg and remaining parsley.
5. Or B: add the minced meat to the pan and cook until it changes colour and liquid evaporates . Add a spoonful of the tomato sauce, the egg, rice, and parsley – then mix. The stuffing should be tense.
6. Cut off the tops of the bell peppers and remove the stem and the seeds. Stuff the peppers with the stuffing. Put them into the tomato sauce, bring to the boil and simmer under cover for 45-50 minutes if you used uncooked mince or 20-25 minutes if you precooked the meat.
7. If you have any leftover mince mixture, make meatballs of it, and add to the sauce 25 minutes before the end of cooking time (or use it for other recipes).
8. Serve with rice or crusty bread.