Stuffed peppers

Ingredients for 4 servings:

• 10 pointed peppers
• 500 g minced meat, mixed
• 1 onion(s)
• 1 clove(s) garlic
• some salt and pepper, black from the mill
• e.g. paprika powder
• 100 g rice, cooked
• 1 egg(s)
• 1 small can of tomato paste
• 500 ml vegetable stock
• some sugar
• 1 tbsp butter
• 1 tbsp flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Make a meatball dough from the ground beef, rice, egg, onion, and garlic and season to taste. Then stuff the ground beef into the peppers. If you have any leftover meatball dough, you can form small meatballs out of it. Melt the butter in a saucepan, add the flour, and fry it lightly. Deglaze with vegetable stock, add the tomato paste, and bring to a boil. Season to taste with salt, pepper, and a little sugar. Add the stuffed peppers and balls to the sauce and simmer on the stovetop for 30 to 40 minutes. Serve with rice. Expert tip: You can also cook the stuffed peppers in the oven. This way, you can also top the stuffed peppers with some cheese. For this version, it is best to briefly fry the ground beef before stuffing it into the peppers.