°4 red peppers
°4 tomatoes
°200g ground beef
°200g sausage meat
°1 onion
°60g basmati rice
°40g grated cheese
°1 clove of garlic
°1 c. at s. balsamic vinegar
°Olive oil
°Herbs of Provence
°Salt or fine salt


Wash the tomatoes, remove the stem and make a cross, using a knife, on the underside of the tomato.

Immerse them in boiling water for 30 seconds, remove them with a slotted spoon and soak them in a bowl of cold water.

Remove the skin from the tomatoes, coarsely chop the flesh and set aside.

Poach the red peppers for 5 minutes in the same saucepan, in salted boiling water.


Leave to cool for a few minutes and carefully cut off the tops of the peppers before emptying them.

Chop the onion and the garlic. Brown them for 5 minutes in a pan with a little olive oil.

Add the two meats and brown them for 5 minutes.

Add the flesh of the tomatoes and sauté for 1 min.

Add the rice, mix and deglaze with the spoonful of vinegar.


Lower the heat, season with a little herbs de Provence, paprika, then cook gently for 10 minutes.

At the end of cooking, add the grated cheese and mix well.

Preheat the oven to 200°C. Place the peppers in a baking dish.

Spoon the stuffing into each pepper and put the cap back on top.

Bake for 30 mins.

Enjoy !