Stuffed peppers in tomato sauce à la Gabi

Ingredients for 4 servings:

• 4 small bell peppers, green
• 700 g minced meat, mixed
• 1 medium-sized onion(s), finely diced
• Salt and pepper, black, from the mill
• Paprika powder, sweet
• 5 tbsp breadcrumbs
• 2 m.-sized eggs
• 750 ml water, hot
• 1 medium-sized onion(s), roughly diced
• ½ tube(s) Tomato paste, 3-fold concentrated
• Salt and pepper, black, from the mill
• Garlic granules
• Oregano, dried
• Parsley, dried
• Flour for thickening

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Cut off the tops of the peppers, cut out the stems, and set aside. Core the peppers and remove the diaphragms. Knead the minced meat, onion, salt, pepper, paprika, breadcrumbs, and eggs into a dough. Fill the peppers with the mixture and cover. Set aside any remaining minced meat. Pour the water into a medium-sized pot, add the onion, tomato paste, and salt. Crumble in any remaining minced meat. Add the peppers, bring to a boil, cover, and simmer over low heat for about 45 minutes. Then remove the peppers with a slotted spoon. Mix the flour with the water to thicken the sauce. Season to taste with salt, pepper, garlic, oregano, and parsley. Place the peppers on plates and serve with the sauce. Serve with rice.