Stuffed Peppers

Method

Cut the tops off of the bell peppers, remove the seeds and cut away the membranes and rinse with cold water.

Place the rice in a pan and bring to the boil.

Heat the Sicilian Olive Oil and butter in a large skillet over a medium heat until the oil is hot and the butter is melted.

Saute the chopped onion for 5 minutes until tender.

Add the diced tomatoes, tomato sauce, crushed garlic, salt and pepper.

Simmer and cook for about 10 minutes.

In a large mixing bowl, add 1 teaspoon of salt, a dash of pepper, ground beef, cooked rice, and the passata mixture. Mix well.

Heat the oven to 180c.

Stuff the peppers loosely with the ground beef mixture and place them in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.

Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked.

To serve, drizzle with Garlic Infused Olive Oil and Sundried Tomato Infused Balsamic.

Sprinkle grated cheese across the top.