Stuffed peppers

Ingredients for 6 servings:

• 500 g pointed peppers
• 500 g minced meat
• 100 g rice, raw, pre-cooked
• 3 onions
• garlic powder
• 1 egg(s)
• 2 slices of toast
• some cream
• 3 tbsp paprika powder
• olive oil
• 1 liter of broth
• 1 tube(s) Tomato paste
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with pointed peppers, Hungarian style

Wash and deseed the peppers. Soften the toast slices in a little cream, then mix with the minced meat, cooked rice, 1 tablespoon of paprika, egg, a diced onion, garlic, salt, and pepper, and stuff the peppers. Make meatballs from the leftover minced meat. Dice the remaining onions and fry them lightly with the garlic in olive oil. Mix with 2 tablespoons of paprika and fry briefly. Add the stock and stir in the tomato paste. Add the peppers and meatballs to the sauce and simmer with the lid on for 10 minutes. Turn once, and after another 10 minutes, reduce the heat and let the peppers simmer in the sauce. I make it with meatballs, since not everyone likes peppers. You can, of course, use half the filling and sauce and make it with just the peppers.