For 5 peppers
400 g lamb (or other minced meat)
100 g rice
1 large onion
fresh coriander or parsley
3 cloves of garlic
3 or 4 crushed tomatoes + 1 tablespoon of tomato paste or 1 can of peeled tomatoes
salt and pepper
Cook the rice and leave it to stand (about 9 minutes).
Cut the caps off the peppers.
I did not put them back on because I used the flesh around them for another dish.
Remove the white parts and the seeds.
Chop the meat (or already chopped), add the chopped onion, the chopped coriander or parsley, 1 clove of garlic, the cooked rice, salt and pepper. Mix well.
Fill the peppers.
Make a tomato sauce with the crushed tomatoes and the tablespoon of concentrate + a little water, the chopped garlic, a little parsley. Cook for 15 minutes.
Pour into the oven dish and add the peppers.
Pour little of olive oil over them.
Bake at 180° for about an hour.
Cover with aluminium foil if they cook too much.