"My mom always made stuffed peppers when there were too much ripe peppers in our garden for us to eat. You can also freeze these peppers, but without the tomato sauce which is best when prepared afresh."
Ingredients:
6 larger peppers
500g minced beef 500g minced pork
1 onion
1 egg
1 teaspoon sweet paprika
500 g rice
2 cloves garlic
salt and freshly ground pepper
Ingredients for the sauce:
400 ml tomato sauce
1 spoon sweet paprika
2 spoons flour
oil
1 spoon brown sugar
salt and freshly ground black pepper
water
6 larger peppers
500g minced beef 500g minced pork
1 onion
1 egg
1 teaspoon sweet paprika
500 g rice
2 cloves garlic
salt and freshly ground pepper
Ingredients for the sauce:
400 ml tomato sauce
1 spoon sweet paprika
2 spoons flour
oil
1 spoon brown sugar
salt and freshly ground black pepper
water
Method:
- Cut the top off the peppers and remove the seeds.
- Cook the rice till half done. Finely dice and fry the onion. Chop the garlic. Add these and the rest of the ingredients in a bowl and mix well together.
- Stuff the peppers with mixture.
- Melt the sugar in oil. Add the flour, sweet paprika and fry a bit. Be careful not to burn it. Add tomatoe sauce and stir well.
- Add as much water you need, to make the sauce a desired consistency (bare in mind that some of the water will evaporate during baking).
- Season.
- Place the peppers into the sauce; 2/3 of the peppers should be covered with the sauce. Covered, bake for 1/2 an hour at 220 C, then uncovered for another 1/2 an hour.
- Serve with mashed potatoes.
