Stuffed Peppers with Vegetables and Tomato Sauce

Ingredients:

200 gr frozen peas
2 carrots, peeled and cut into cubes
1 cup of  Onion
1 clove of Garlic
50 gr raisins
1 tbs olive oil

3 Large Sweet Peppers

Sauce

250 gr tomatoes
2 tablespoons of Olive Oil
1 teaspoon of honey
1 glove of Garlic
Salt
1 tablespoon of Cayenne Pepper

Method

Place the first 6 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with the mixture.

In a small bowl add filled peppers.

Cook, covered, on low 1-1/2 hours or until heated through and peppers are tender.

The tomato sauce

Heat the olive oil in a large pot over medium heat. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for ½  hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired.