@foodisay created this lovely recipe for Stuffed Peppers with Rice and Parmesan, and used our Organico extra virgin olive oil in the process. Its amazing flavour is a great addition to this already delicious meal.
4 bell peppers
1 clove of garlic
450 g minced meat
1 tin of chopped tomatoes
2 sticks of celery
150 g cherry tomatoes
Salt and pepperchilli powderherbs of your choice
2 tbsp Organico extra virgin olive oil
Method:Cut the peppers in half and scoop them out. Place in an ovenproof dish.Preheat your oven to 180°C.Fry the minced meat with garlic, onion and olive oil and pour in the chopped tomatoes.Chop the carrots, celery and cherry tomatoes and add to the sauce.Leave to simmer for about 10 minutes and season well.Fill the peppers with the sauce and bake in the oven for about 20 minutes.Serve with Parmesan and rice or anyway you like.