Stuffed peppers Gaby's style

Ingredients for 4 servings:

• ½ kg minced meat, mixed
• 8 m.-large pepper(s), elongated (pointed pepper)
• 2 large onions
• 6 garlic bulbs
• Chives, parsley, chervil
• 1 gr. can/n tomato(s), (Pelati)
• ½ tube(s) tomato paste
• 2 cubes of instant bouillon (vegetable or chicken)
• 1 small chili pepper(s)
• 1 liter of water
• ½ tsp aromatics
• ½ tsp salt
• ½ tsp pepper, approx.
• 1 tsp, heaped basil, dried
• 1 tsp, heaped paprika powder
• 1 tsp, heaped spice(s), Italian
• 1 tbsp sugar

Instructions

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

Cut off the tops of the peppers and remove the seeds. Place the minced meat in a large bowl, pre-chop the herbs, onions and garlic, and add half of everything to the bowl with the minced meat. Finely chop the chili and add as much as you like to the minced meat, then season everything with aromatics, pepper, paprika powder and Italian spices, as desired. Mix the whole mixture well and feel it into the peppers, pressing it in well. Chop the pelati well and put them in a large pan with the liquid. Now add the other half of the herbs, onions and garlic, and add the stuffed peppers. Mix half a tube of tomato paste in 1 L of hot water and cover the peppers with it. Finally, add 2 cubes of stock and 1 tbsp of sugar. Let it cook for about 1 hour, taste and season to taste. Tip for a side dish: tastes wonderful with rice or boiled potatoes.