Stuffed peppers

Ingredients for 4 servings:

• 7 bell peppers
• 1 kg minced meat, mixed
• 2 eggs
• 1 large onion(s)
• 1 bread roll, dried or
• 1 slice(s) of toast
• 5 tomatoes
• 1 cup sour cream
• salt and pepper
• pepper
• n. B. Rice
• salt water
• some flour
• some water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

according to a recipe from my mom, with incomparable sauce

Soak the roll or toast in water until completely soft. Dice the onion, then mix the bread with the minced meat, diced onion, eggs, salt, and pepper, and season to taste. Cut out the stems and seeds from the peppers and rinse the insides thoroughly to remove all the seeds. Preheat the oven to 200°C (convection oven). Slowly melt a little butter in a roasting pan (or a large pan with a lid) on a hotplate. Fill the peppers with the minced meat and place them in the roasting pan with the opening facing down. Once filled, place the lid on the roasting pan and place it in the oven. When the peppers begin to sweat a little, season them with salt (simply add it to the top, without turning them over or anything else). Once some of the liquid has released and they are cooking well, arrange the chopped tomatoes, stems removed, in between the peppers. Once the tomatoes have cooked through in the broth, season the broth to taste. In my experience, you can add more salt and pepper to taste. After seasoning, distribute the sour cream between the broth and stir gently (the peppers remain in the roasting pan during this time), then let the roasting pan continue to simmer in the oven. When the cream begins to curdle, cook the rice in salted water. Once the rice is cooked, remove the roasting pan from the oven and the peppers so that only the broth remains. Place the peppers in the still-warm, switched-off stove to keep warm, bring the broth back to a boil, thicken with a flour/water mixture (no more than 1/2 liter), and season the sauce again. Place the rice on a plate, top with a pepper, and spread the sauce over the rice.