stuffed peppers



4 large peppers, tops removed and seeded
1 tablespoon olive oil
225g minced beef
2 garlic cloves
2 carrots, chopped
2 onions, chopped
salt and pepper to taste
vegetable stock
1 aubergine, diced
3 large tomatoes, peeled and chopped
80g cooked wild rice
2 tablespoons chopped fresh parsley
grated Parmesan

Heat the olive oil in a frying pan over medium heat. Place carrots, garlic and onions in the frying pan, season with salt and pepper. Add aubergine and then beef. Cook until cook is evenly brown. Add vegetable stock and continue cooking 10 minutes. Add rice and tomatoes and sprinkle with parsley.
Stuff peppers with the mixture and arrange in a baking dish. Cover with foil.
Bake 30 minutes in the preheated oven. Remove foil, sprinkle with Parmesan and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.