Stuffed peppers on fresh tomato sauce

Ingredients for 4 servings:

• olive oil
• 1 kg tomatoes
• 100 ml red wine
• 1 onion(s)
• 50 g bacon cubes
• cornstarch
• salt and pepper
• paprika
• Sugar
• Basil, fresh
• Oregano, fresh
• Thyme, fresh
• Herbs of Provence
• 4 bell peppers, red
• 1 kg minced meat, mixed
• Mustard
• 1 egg(s)
• 100 g sour cream
• Parmesan
• 400 ml beef bouillon

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

For the sauce, sauté the onions until translucent. Add the bacon and cook thoroughly. Deglaze with the red wine. Add the quartered tomatoes and herbs. Reserve a good handful of the herbs for the finished sauce. Simmer on low heat until sufficient liquid has formed. Strain the sauce through a food mill. Thicken the basic sauce with cornstarch. Add the rest of the fresh herbs and season with salt, pepper, and paprika, if desired. A good pinch of sugar enhances the flavor. Cut out the stems from the peppers, remove the seeds and white flesh with a knife, and scoop out the meat. Mix the mince with the mustard, sour cream, and egg, and season with salt and pepper. Spread the mixture among the peppers and press down firmly. Shape the remaining mince into small balls and sear them on all sides in oil with the peppers in a casserole dish or ovenproof pot. Deglaze with the beef stock. Bake the casserole in the oven at 160°C for 40 minutes. Serve with rice or potatoes and sprinkled with Parmesan cheese.