Stuffed Peppers With Tomato Sauce
|Baby peppers||4 (Red / Green / Yellow Colored)|
|For tomato sauce|
|Oil||15 Milliliter (1 Tablespoon)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Carrot||1 , chopped|
|Celery stick||1 , chopped (Stack)|
|Canned tomatoes with juice||14 Ounce (1 1/2 Cups / 400 Gram)|
|Tomato puree||15 Milliliter (1 Tablespoon, Paste)|
|Freshly ground black pepper||To Taste|
|Cooked rice||6 Ounce (1 Scant Cup / 175 Gram)|
|Cooked bacon||2 Ounce, chopped (1/3 Cup / 50 Gram)|
|Salami||2 Ounce, chopped (1/3 Cup / 50 Gram)|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Tomato puree||15 Milliliter, diluted with 15 milliliter / 1 tablespoon water (1 Tablespoon, Paste)|
|Water||15 Milliliter (1 Tablespoon)|
Cut the tops off the peppers and reserve. Scoop out the pith and seeds. Put the peppers and their lids in a deep dish with the water, cover and cook on full for about 7 minutes, rearranging twice. Drain and keep warm.
To make the sauce, put the oil in a pot and cook for 30 seconds. Add the onion, garlic, carrot, and celery and cook on full, covered with vented cling film (plastic wrap) for 4 minutes.
Stir in the tomatoes, tomato puree (paste) and basil. Cover and cook on full power for 8 minutes, stirring twice. Put the sauce in a blender or food processor and blend until smooth. Season to taste.
For the stuffing, mix together the rice, bacon, salami and parsley. Stir in the tomato puree (paste), diluted with water, and season to taste with salt and pepper.
Stuff the peppers with this mixture and put on their lids. Stand the peppers upright in a deep dish, cover with vented cling film (plastic wrap) or a lid and cook on medium power for 8 - 10 minutes, turning the dish 3 times, until the peppers are cooked through and the filling hot.
Remove the lids and serve each pepper in a pool of the reheated sauce.