For a leaner option you can sue couscous instead of rice and low fat soured cream.
Heat the oil in a frying pan and sauté the onion, carrot and garlic for 4-5 minutes.
Add the mince and cook for 4-5 minutes before adding the rice, stock cube and seasoning.Mix together well then mix in the egg.
Spoon the mixture into the preparedpeppers, making sure not to overfill as they will expand during cooking.
Lay a few cabbage leaves in the base of a pan then mix together the passatta and soured cream.Add the peppers to the pan and the liquid should reach half-way up.
Cover and simmer for 20 minutes.Serve with a mixed salad.
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