Stuffed peppers with tomato sauce (Hungarian recipe!)

Ingredients for 3 servings:

• 250 g minced meat
• 6 large bell peppers
• 1 m.-sized onion(s)
• 1 tbsp Fondor
• 150 ml rice
• salt and pepper
• 1 tbsp sugar
• 2 tbsp flour
• some oil
• 500 ml tomato juice or pureed tomatoes
• some celery

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Töltött paprika és paradiscomszósz

First, finely chop or grate the onions and mix them with the minced meat. Then add the rice, season with salt, pepper, and Fondor, and knead the mixture by hand until smooth, adding a little water if needed. Then hollow out the peppers and fill them with the meat mixture. Place the stuffed peppers in cold, salted water and slowly bring to a boil. For flavor, you can add a piece of celery or a celery leaf to the water. Cover and simmer the peppers over low heat for about an hour. For the tomato sauce, make a roux from 2 large tablespoons of flour: heat a little oil in a pan and gently fry the flour until golden yellow. As soon as the flour is golden yellow, immediately remove from the heat, pour in the passata or pure tomato juice, and mix well to avoid any lumps. Now bring the sauce to a boil while stirring and season with a little salt and sugar. The stuffed peppers are served with a generous amount of tomato sauce.