Stuffed peppers
A classic, although little different. I don't usually prepare stuffed peppers with pointed peppers. Even though it's a little unusual, it's at least just as delicious.
Preparation time: 120 minutes
Cooking time: 60 minutes
Preparation
- 1
Cook the rice according to the basic recipe. Allow the cooked rice to cool down.
- 2
Wash the peppers, cut off the top and hollow them out.
- 3
For the tomato sauce, prepare a light roux with butter and flour and add water. Stir constantly so that nothing burns.
- 4
Add the tomatoes, season with vinegar and salt and bring to the boil.
- 5
In the meantime, peel and chop the onion, roast in olive oil in a pan until golden brown.
- 6
Add the minced meat and roast. Let it cool down.
- 7
Mix the rice with the meat. Add the egg, salt and pepper and fill the hollowed peppers.
- 8
Put the tomato sauce in a baking dish, layer the stuffed peppers on top.
- 9
Cook in the oven at 180°C for about 25 minutes.
If you have leftover filling, simply form balls and cook them in tomato sauce in the oven.