Red pepper stuffed

For fillings
.6 red peppers
. 1 kg minced Beef meat
. 3 onions (chopped)
. 4 garlic cloves (chopped)
. 1 cup tomato puree
. 1 red chili (chopped)
.2 tbsp olive oil
. Salt
For sauce
. 2 cups organic tomato sauce
. 1 tbsp fresh parsley (chopped)
. 1 tbsp fresh basil (chopped)
. Salt
. Black pepper
For potato puree
. 2 cups smashed potato
. 1 teaspoon olive oil
. 2 tbsp cheese cream
. 1 tbsp mayonnaise

. Heat oil in a saucepan, add minced meat. Cook till in become brown.
. Add chopped onion, chili, and garlic. Keep stirring till the onion become transparent
. Add tomato sauce, salt. Cook till all water evaporates. Remove from heat
. Preheat oven on 180 degrees
. Remove top of the peppers carefully. Empty the peppers remove all seeds and membranes. Wash them. Cut a thin slice of each pepper from the bottom, so that they can stand straight on the oven plate
.Fill the peppers with meat mixture, Cover with the pepper caps, and place on a greased oven plate
. Bake till the peppers become soft, Pick to check with a brochette stick

Sauce method
. Heat 1 tbsp olive oil in a sauce pan, add tomato sauce and salt. Stir for 5 minutes. Add fresh parsley and basil. Cook for more 5 minutes. And Remove from heat
Potato puree method
. Pour smashed potato in bowl, add all the ingredients to it Mix well and keep aside
. Pour hot tomato sauce in a serving plate, place baked stuffed pepper on it, and 1 or 2 tbsp potato mixture.
.Serve hot with breads and salads