Name: Stuffed Peppers with Meat, Rice, and Cheese
Prep time: 35 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 bell pepper, medium with tops cut off, seeds removed; 1 tablespoon olive oil; 1 onion, finely chopped; 1 carrot, peeled and diced; 1 sprig celery, large chopped; 2 cloves garlic, finely chopped; 230 grams ground meat; 1 teaspoon salt; 1 teaspoon pepper; 1 can tomato, or diced tomato; 1 cup rice; 1 cup Manchego cheese, grated; red salsa

Preparation

35 mins

Low

Preheat your oven to 190°C. Bring a large pot of water to a boil. Once boiling, add the peppers (cleaned and seedless) to the water and cook until tender, about 6-7 minutes.

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