Stuffed peppers

Ingredients for 2 servings:

• 500 g pointed peppers, yellow
• 250 g Mett or minced pork
• 100 g rice, raw, pre-cooked
• 2 onions, diced
• 4 cloves garlic, crushed
• 1 egg(s)
• 1 slice(s) white bread or roll, soaked
• 2 tbsp, leveled paprika powder, smoked
• 2 tbsp olive oil
• 500 ml broth, from Vegeta (or vegetable broth)
• ½ tube(s) tomato paste
• 3 stalks of flat-leaf parsley, chopped
• salt and pepper
• Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with pointed peppers, traditional Hungarian style

Wash the peppers. Scrape out the cores with a sharp spoon. Set aside. Filling: Combine minced pork with cooled rice, 1 tablespoon of paprika, egg, squeezed white bread, 1 diced onion, two crushed garlic cloves, 1 tablespoon of parsley, pepper, and salt, and mix. Stuff the peppers. Sauté the remaining diced onion and garlic in olive oil until translucent. Mix with 1 tablespoon of paprika and fry briefly. Add the stock and stir in the tomato paste. Add the peppers to the sauce and simmer with the lid on for about 20 minutes; the peppers will still be firm to the bite. After 10 minutes of cooking, turn the peppers over. After another 10 minutes, reduce the heat and let the peppers simmer in the sauce for about 10 minutes. Season to taste with pepper, salt, a little sugar, and the remaining parsley before serving. White farmhouse bread is traditionally served with this dish.