Stuffed peppers à la Charlie

Ingredients for 4 servings:

• 4 bell peppers, red
• 20 g lard
• 2 m.-sized onion(s)
• 1 garlic clove(s)
• 500 g minced meat, mixed
• 1 egg(s)
• 2 tbsp marjoram
• 2 tbsp paprika powder, sweet
• 1 tbsp Maggi
• salt and pepper
• 1 tbsp tomato paste
• 500 ml meat broth
• 1 jar bell pepper(s), roasted (peperonata)
• 1 cup of rice (coffee cup)
• 2 cups of broth (coffee cups)
• ¼ liter broth
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the tops off each pepper. Press or cut out the stems. Remove the seeds from the peppers and trim off a small amount of the bottom end so that the peppers stay in the pot. Then wash and pat dry. Peel and finely chop one onion and garlic. Add the lard to a pan and sauté both. Remove and set aside. Meanwhile, cook the rice in the broth, then drain and let cool. Place the minced meat in a bowl and add the cooled onion and garlic mixture. Add the egg and season generously with the spices as desired. Add the cooked rice as desired, mix thoroughly, and season again to taste. Stuff the peppers with the meat mixture and replace the lids. Peel and finely chop the second onion, and sweat it in the remaining lard. Add the tomato paste and let it cook slightly. Deglaze with 1/4 l of broth and bring to a boil. Add the peppers and simmer with the lid closed over medium heat for approximately 60-70 minutes. Gradually add the remaining broth. Shortly before the end of the cooking time, add the peperonata and season the sauce again if desired. Tip: If you have any leftover meat filling, form it into small balls and fry them in lard. Shortly before the end of the cooking time, place them in the sauce and heat until hot. Toss any remaining rice in butter and serve as a side dish.