Stuffed peppers

Ingredients for 4 servings:

• 6 bell peppers
• 2 onions
• 500 g tomatoes
• 400 g minced meat
• 4 tbsp tomato paste
• 375 ml vegetable broth
• 15 g flour
• 6 tbsp cream
• salt and pepper
• 1 pinch(s) of sugar
• 1 pinch(s) of oregano
• 200 g feta cheese

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

with minced meat

Wash the peppers, dry them, and cut a lid off the stem end. Remove the seeds and membranes, then rinse the peppers again. Peel and dice the onions. Wash the tomatoes. Halve, deseed, and dice three tomatoes. Heat a little oil in a pan and sauté half of the chopped onions. Add the minced meat and fry. Add the diced tomatoes and two tablespoons of tomato paste and stir in. Dice the feta cheese and add it as well. Season with salt and pepper. Stuff the peppers with the mixture. Dice the remaining tomatoes. Heat the oil in a large pot and sauté the remaining onions. Place the peppers on top of the chopped onions in the pot, fill any gaps with the diced tomatoes, and pour the vegetable stock into the pot. Cover and simmer over low heat for 50 minutes. Then remove the peppers from the pot and keep warm in the oven. Purée the cooking liquid from the pot with an immersion blender, stir in two tablespoons of tomato paste, and bring to a boil. Slowly stir in the cream and a little flour to thicken the sauce. Season the sauce with salt, pepper, sugar, and shredded dried oregano to taste. Serve with rice, or with boiled or jacket potatoes.