Recipe: Stuffed peppers with tomato sauce - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 4 yellow/orange/red/green bell peppers
• 2 free range eggs
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 400-500g minced beef
• 2 tablespoons breadcrumbs
• 1 teaspoon of vegetable bouillon/vegetable stock diluted in 2 tbsp of water
• Small bunch of fresh basil
• 700 ml passata tomato
• Drizzle of extra-virgin olive oil
• Salt and freshly ground black pepper to taste