Stuffed peppers according to Great-Grandma Susanne

Ingredients for 4 servings:

• 10 yellow pointed peppers, depending on size maybe more
• 500 g minced meat, mixed
• 100 g rice, cooked
• 1 egg(s)
• 1 onion(s)
• 1 clove(s) garlic
• Salt and pepper, black, from the mill
• Paprika powder
• 1 tbsp butter
• 1 tbsp flour
• 500 ml vegetable stock
• 1 small can of tomato paste
• some sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Hungarian influenced

Add 100g of cooked rice to the minced meat mixture. If you’re using regular bell peppers instead of pointed peppers, which can hold more filling, use fewer peppers. Make a meatball dough with the ground meat, rice, egg, onion, and garlic and season with the spices. Stuff the peppers and form the rest into meatballs. Melt the butter in a saucepan, add the flour, and fry lightly. Deglaze with vegetable stock. Add the tomato paste and bring to a boil. Season with salt, pepper, and a little sugar. Add the stuffed peppers and the balls to the sauce and simmer either on the stovetop or in the oven for about 30-40 minutes. Serve with rice. Note: Alternatively, you can use pureed tomatoes instead of the tomato paste. In this case, use a little less stock. The quantities are a bit vague; my Uri always cooked “by feel.” I tried to follow the recipe as closely as possible.