Stuffed peppers with tomato sauce and rice

Ingredients for 4 servings:

• 500 g minced meat (it doesn’t matter which one)
• 4 large bell peppers (color as desired)
• 1 roll, hard
• 1 egg(s)
• 1 large onion(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, soak the bread roll in water (like you would with meatballs). Then wash the peppers and cut off the top to create a lid (leave the green stem on). Now wash the inside of the peppers, carefully cut out the white parts (inside), and place the peppers upright within easy reach. Chop the onion and place it in a larger bowl. Add the minced meat and egg. Squeeze the water out of the bread roll and add it to the bowl. Mash everything into a paste. Season well (very heavily, as much of the flavor is lost during cooking). Pour the minced meat into the peppers and put the lid on. Mix the passata and tomato paste and season to taste (pepper, salt, herbs, such as basil). If you want to keep things simple, you can also use some (!) ready-made sauce powder (Maggi or something similar). Now place the peppers in a suitable pot with a little oil and fry briefly on the bottom (not too much, or the peppers will burn). Then add the tomato sauce to the pot with the peppers and simmer on low (!!) heat for about an hour. Add the stock cube halfway through. The peppers are cooked when the mince turns gray when you remove the lid. I recommend rice as a side dish; if you don’t like rice, you can of course use something else.