Stuffed peppers

Ingredients for 4 servings:

• 6 bell peppers, any color
• 2 onions
• 500 g tomatoes
• 400 g minced meat
• 4 tbsp tomato paste
• 375 ml vegetable broth
• 15 g flour
• 6 tbsp sour cream
• salt and pepper
• some sugar
• some oregano, shredded
• 200 g feta cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Wash the peppers, dry them, and cut a lid off the stem end. Remove the seeds and membranes, then rinse the peppers again. Peel and dice the onions. Wash the tomatoes. Halve, deseed, and dice three tomatoes. Heat a little oil in a pan and sauté half of the chopped onions. Add the minced meat and fry. Add the diced tomatoes and 2 tablespoons of tomato paste and stir in. Dice the feta cheese and add it as well. Season with salt and pepper. Fill the peppers with the mixture. Dice the remaining tomatoes. Heat the oil in a large pot and sauté the remaining onions. Place the peppers on top of the chopped onions in the pot, fill any gaps with the diced tomatoes, and pour the vegetable stock into the pot. Cook on low heat with the lid on for 50 minutes. Then remove the peppers from the pot and keep warm in the oven. Purée the liquid from the pot with a hand blender, stir in two tablespoons of tomato paste, and bring to a boil. Slowly stir in the sour cream and a little flour to thicken. Season the sauce with salt, pepper, sugar, and oregano to taste. Serve with the peppers. Serve with rice. Boiled or boiled potatoes are also good.