John Myers
Ingredients for 2 servings:
- 6 pointed peppers, red
- 500 g minced meat, mixed
- 5 cocktail tomatoes
- 2 cans of pizza tomatoes
- 1 package of tomatoes, pureed
- some tomato juice, hot
- 2 cups rice
- 1 onion(s)
- 2 cloves garlic
- 2 tsp, heaped herbs, Italian
- 1 tsp sautéed oregano
- 1 tsp, sautéed basil
- 1 tsp, sautéed marjoram
- Salt and pepper, black
- ½ tbsp, levelled sugar
- 2 tbsp paprika powder, sweet
- 2 tbsp paprika powder, rose hot
- ¼ tsp caraway powder
- ¼ tsp all-spice
- 2 tsp olive oil
- 2 tbsp tomato paste
- Fat for the casserole dish
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Grease a baking dish and set aside. Wash the pointed peppers, cut off the tops, remove the seeds, rinse the insides, and set aside. Transfer the minced meat to a bowl, season with pepper, salt, paprika, caraway, and allspice to taste, and knead (if you want to mix the minced meat with rice at this point, you’ll need to prepare the rice beforehand). Heat olive oil in a pan and sauté the onion until translucent. Add the garlic, making sure it doesn’t brown. Then deglaze with the packet of passata, add the 2 cans of pizza tomatoes and 2 tablespoons of tomato paste, and mix everything together. Bring to a boil, season with pepper, salt, marjoram, basil, and oregano, and season to taste. Add a little hot tomato juice, if desired, and simmer. After 10 minutes, season again, sprinkle the sugar over the sauce, and mix well. Continue simmering and seasoning until the sauce reaches your desired flavor. Pour the tomato sauce into the casserole dish, fill the peppers with the minced meat (rice) mixture, and place them inside. Form the remaining minced meat into small meatballs and place them in the sauce between the pointed peppers. Bake the whole thing in the oven at approximately 160°C (convection oven), checking occasionally to make sure the peppers don’t turn black. Finally, add the rice and serve with the peppers and sauce.
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