Stuffed peppers

Ingredients for 4 servings:

• 4 bell peppers of your choice
• 500 g minced meat, mixed
• 1 egg(s)
• Tomato paste
• ½ cup sour cream
• 1 piece(s) of bread(s) – crust (small piece of bread)
• n. B. water
• salt and pepper

Instructions

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

Take 4 peppers and cut off the tops of each one. Don’t throw away the lids; you’ll need them later. Then hollow out the inside of the peppers and rinse with water. Mix the minced meat with an egg and a little salt, pepper, and paprika. Now fill the minced meat mixture into the four peppers and put the corresponding lids on top. Heat a little oil in a large pot and fry the peppers for about 3-5 minutes. Place a small piece of bread crust in the pot and add a little water. Let it simmer for about 15 minutes. Then add about 1/4 of a tube of tomato paste and add a little more water. The peppers will be ready after about 1 hour. Just add a splash of water now and then and let the sauce reduce again. Finally, add about 1/2 cup of sour cream (more or less to taste). Serve best with rice and a mixed salad. Tip: The peppers must be firmly planted in the pot. So it should be neither too big nor too small.