Stuffed Peppers in Tomato Sauce

01Method

1. 1

   Soak the bread in warm stock for about 10 minutes until softened. Meanwhile, cut the tops from the peppers and carefully remove all seeds and membranes using a long knife. Rinse the peppers thoroughly. Make a small incision near the bottom of each pepper to allow steam to escape during cooking.

2. 2

   Peel and finely chop the onion and garlic, then combine with the ground meat. Mash the softened bread into a paste and mix it into the meat mixture. Season with salt and pepper, then knead everything together until well combined. Using two spoons, carefully fill each pepper with the meat mixture. Form any remaining meat into small balls.

3. 3

   Pour the tomato passata and water into a wide, shallow pot. Season lightly with salt and bring to a boil. Carefully arrange the stuffed peppers and meatballs in the sauce. Reduce heat to very low, cover, and simmer for 30 minutes, turning the peppers 2–3 times during cooking.

4. 4

   To thicken the sauce, mix flour with cold water until smooth. Remove the peppers from the pot 10 minutes before the end of cooking and strain the flour mixture into the sauce. Stir vigorously with a whisk, bring back to a boil, return the peppers, and continue simmering for the final 10 minutes. Stir gently occasionally to prevent sticking and lumps. Serve the finished dish with rice or bread.