Stuffed Peppers

1. ) Wash and skin the peppers. Cut off the top of the peppers and scrape out the seeds. Turn the peppers and tops in flour, then in slightly beaten egg, then in bread crumbs. Place on a board and set aside.

2.) Peel and dice the onions. Peel and dice the garlic, then mash it with the salt. Drain the tomatoes in a strainer, reserving the liquid. Dice 2 tomatoes.

3.) Heat 1 tblsp. oil in the stainless steel pan and saute the onions in it until transparent. Add the chopped meat and fry until crumbly. Add the sultanas, almonds, olives, garlic, diced tomatoes and vinegar. Continue frying the mixture for 5 minutes. Season to taste with pepper, and carefully fill the peppers with the mixture. Deglaze the pan with some tomato sauce and reserve for making the sauce.

4.) For the sauce, dice the rest of the tomatoes, place them in the saucepan with the liquid reserved from the tomatoes and heat. Wash and chop the parsley. Season the tomato sauce with the parsley, salt, pepper and chili. Peel the banana, cut it into slices and add it to the sauce. Keep warm at low heat.

5.) Preheat the oven to 220 degrees Celsius (about 420 degrees Fahrenheit), brush oil over the surface of an ovenproof pan (or a roaster or casserole), place the peppers in it and brown in the oven. Serve with Sauce and rice.