Peppers stuffed with tomato sauce

Ingredients for 4 servings:

• 4 bell peppers, uncapped, pitted
• 750 g minced meat, mixed
• 2 onions, chopped
• 2 garlic cloves, chopped
• 1 egg(s)
• 1 tbsp mustard
• 1 bun, stale, soaked in water, wrung out
• 1 tbsp marjoram
• Salt
• pepper
• 3 tbsp olive oil
• 2 garlic cloves, chopped
• 1 can of tomatoes
• 1 can of tomato paste
• 1 tbsp marjoram
• Salt
• pepper
• possibly cream

Instructions

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

Side dish: tagliatelle or rice

Combine the minced meat with onions, garlic, egg, mustard, bread rolls, marjoram, salt, and pepper to form a smooth dough. Fill the peppers with the stuffing. Heat the oil in a roasting pan, briefly sauté the garlic, stir-fry the remaining stuffing over high heat, and brown it gently. Add the can of tomatoes, pour in about 1/4 liter of water, add the stuffed peppers to the sauce, cover, and cook over medium heat for about 20 minutes. Then stir in the tomato paste and season generously with salt, pepper, and marjoram. If you like and can afford it, add 1 cup of cream.