Stuffed peppers

Ingredients for 4 servings:

• 4 bell peppers, red and yellow
• ½ kg minced meat, seasoned
• 1 piece(s) onion(s)
• 1 stale roll
• 1 egg(s)
• 4 tsp, heaped vegetable stock
• 2 tbsp flour
• 50 g butter
• 1 tube(s) Tomato paste
• salt and pepper
• Fondor or Vegeta
• Sugar
• Fat, for frying

Instructions

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

easy and fast

Wash the peppers, cut off the tops, and remove the stems, seeds, and white parts. Season the peppers with a little salt. For the filling, peel and finely chop the onion, let the bread rolls soften, squeeze out the excess water, and then mix with the egg and minced meat. Fill the peppers to the brim, then replace the lids and secure each one with two roulade pins. In a measuring jug, add vegetable stock powder for 1 liter of water according to the instructions (usually 1 teaspoon per 250 ml). Top up the powder with hot water and mix. Heat some fat in a large ovenproof pot and lightly sear the peppers (preferably in pairs) on all sides. Then place all four peppers upright in the pot. Slowly add the vegetable stock. Preheat the oven to approximately 140 degrees Celsius and place the pot on the bottom rack. Cook at a constant temperature for approximately 40 to 55 minutes, depending on the size of the peppers. Once the cooking time is up, remove the peppers from the pot and keep warm. Make a roux in a small saucepan. Heat the butter, add the flour, and whisk to combine. Gradually add the broth from the pepper pot and continue stirring. Stir in an appropriate amount of tomato paste, depending on consistency and taste. Season with salt, pepper, a little Fondor or Vegeta, and add a pinch of sugar. Serve the sauce with the peppers. Serve with rice.