Stuffed peppers

Ingredients for 4 servings:

• 4 large bell peppers
• 150 g short grain rice
• 1 onion(s)
• 2 tbsp olive oil
• ½ bunch parsley
• 300 g minced beef
• 1 egg(s)
• Salt
• pepper
• 30 g butter
• 30 g flour
• 1 shot of water
• 1 liter tomatoes, pureed
• 1 tbsp vinegar
• Salt
• Sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

A typical recipe from Austrian cuisine.

Wash the peppers, cut off the tops, and hollow them out. Pour boiling water over them and let stand for a few minutes. Cook the rice. Let the cooked rice cool. For the tomato sauce, make a light roux from the butter and flour and pour in the water. Stir constantly to prevent burning. Then add the passata, season with vinegar, salt, and sugar, and bring to a boil briefly. Meanwhile, peel and finely chop the onion, fry in olive oil in a pan until golden brown, and remove from the heat. Wash and finely chop the parsley. Mix the onion with the minced meat, the cooled rice, egg, salt, pepper, and parsley, and fill the hollowed-out peppers with the mixture. Place the stuffed peppers in a large baking dish, pour on the tomato sauce, and bake in the oven at 180°C (top/bottom heat) for about 25 minutes.