Stuffed Bell Peppers with Tomato Sauce | Jernej Kitchen

Ingredients

• 2 tbsp olive oil
• 1 onion
• 1 garlic clove
• 1 tbsp diced parsley
• 40 g (1/4 cup) Arborio rice
• 600 g (1 1/2 pound) ground meat (80% beef, 20% pork)
• 1/4 tsp thyme and 1/4 tsp marjoram
• 1 eggs
• 40 g (1/4 cup) cream cheese
• 6 yellow bell peppers (Babura)
• 1 tbsp canola oil or olive oil (for pan-frying)
• 2 tbsp olive oil, for cooking
• 1 tbsp all-purpose flour
• 1 tbsp sugar
• 1 garlic clove, crushed
• 400 g (1 2/3 cups) tomato passata
• 750 ml (3 cups) water
• 1 bay leaf
• 2 sprigs parsley, 3 basil leaves, 1/4 tsp oregano