Stuffed green peppers

Today we prepare  green peppers stuffed with minced meat, surely more or less ingredients, it is a fairly ordinary dish. I do not know what origin it has, when I was little I thought it was an invention of Naomi, the mother of my childhood neighbors, where I tried it for the first time. This recipe is very simple and complete, consisting of vegetables, meat and rice.

Preparation time: 45 minutes

Ingredients

• 5 green peppers
• 750 gr low-fat beef
• 1 bowl of cooked rice with curry
• 1 egg
• 2 tablespoons of flour
• 1 bag of frozen vegetable ratatouille (zucchini, onion, aubergines, green and red peppers, tomato)
• 1 tablespoon minced garlic
• 1 bowl of emmental cheese, grated
• 3 tablespoons of powdered processed cheese
• 2 tablespoons Mexican sauce
• parsley

Preparation:

In a wok or deep frying pan we put a background of olive oil and add the frozen vegetables and garlic and leave until they are cooked, stirring from time to time so that they do not stick. While in a bowl we mix the meat with the egg and the flour and salt to taste.

When the meat and egg preparation are well mixed we add it to the vegetables, with the rice, the powdered cheese and the tablespoons of Mexican sauce. We leave in the fire and we are stirring until all the meat changes color.

On the other hand we prepare the peppers, we can cut them at the top or lengthwise. In either case we remove the seeds and the white parts. Then we fill with the preparation.

Finally we arrange the peppers in a baking dish to which we add a little water, or white wine. Sprinkle with the Emmental cheese and put in the oven until the peppers are cooked and the cheese gratin. If they do not stay standing, you can fill in the spaces with a tomato as I have done. We take them out of the oven and add parsley.

You can serve it accompanied by nachos and Mexican sauce.