Ingredients (for 4 persons):
4 pieces of pepper (or tomatoes or zucchinis or eggplants)
300 g minced meat
½ can of chopped tomatoes
30g rice
1 onion
Garlic
Parsley
Thyme
Oregano
Preparation:
Preheat the oven to 175°C.
Cook the rice.
Prepare the vegetables: Cut the peppers in half lengthwise and remove the seeds. For the other vegetables remove the pulp with a spoon and put it aside in a bowl.
Put the vegetables in the oven for around 10 minutes.
Chop the onion.
Heat oil in a frying pan over medium heat. Fry the onion and then the minced meat.
Add the pulp of the vegetables you prepared before, add the chopped tomatoes, the rice, garlic, thyme, oregano, parsley, salt and pepper.
Cook for around 10 minutes. Make sure that the preparation is not too liquid.
Fill the pepper halves with the meat-rice mixture. Arrange the stuffed peppers in a baking dish. To keep the environment moist during baking, pour just a little water in the bottom of the dish.
Bake the peppers, uncovered, in the middle of the oven until the tops are browned, about 30 min.