Stuffed Red Pepper, with Minced Beef and Chickpeas

 I diced Polish red peppers and cooked them with the leek and the carrots and the chickpeas for about 25 minutes. Then I added the minced beef, and oven roasted the whole assemblage of red pepper and the minced beef for another forty-five minutes under glass at a low to medium heat (stir frequently!). I added half a dozen bay leaves.

Remove the bay leaves as you find them. Serve with a baby leaf salad or Spinach leaves.