Stuffed Peppers with Vegetables and Rice

Cut off the tops of the peppers and hollow out the peppers. Peel and finely chop the onion and garlic and sauté in a little olive oil. Peel the carrot and yellow beet. Roughly tear roots and zucchini. Mix beef with vegetables, onion and garlic, herbs, rice and eggs, season with salt and pepper. Fill the peppers with the mixture, put the lid on and place in a pan. Drizzle with olive oil and roast in the oven at 180°C for about 30-35 minutes (depending on the size of the peppers)For the sauce, cut the tomatoes into six parts. Peel and chop the shallots and garlic and sauté in olive oil. Add basil and tomatoes, season with salt, pepper and sugar and simmer slowly for about 15 minutes. Strain the sauce through a sieve and spread it on plates. Place the peppers on top and garnish with oregano.

Preparation Tip:

Serve with boiled potatoes if desired.

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