Recipe of the Week

STUFFED BELL PEPPERS

4 bell peppers
300g ground beef
1 small zucchini, diced
1/2 onion, diced
3 cloves of garlic, diced
1 large can of tomato sauce
1 1/2 cups of cooked rice
oregano, basil, salt, pepper
1 cup grated cheese

1. Cut around stem of bell peppers, empty out seeds and memranes, and boil them in water for 5 minutes.

2. Fry zucchini, onion, garlic and ground beef until cooked. Season. Add rice and a little bit of the tomato sauce and half of the cheese.

5. Stand peppers upright in casserole dish, fill them, and dump the rest of the tomato sauce on them. Cover and bake on 350 for 45 minutes.

6. Uncover and sprinkle with rest of cheese. Bake for another 15 minutes.

Enjoy!