Recipes overview

Stuffed peppers

Menu: Main dishes

Allergens: Egg, Gluten

Intermediate

People

Ingredients

red bell pepper

For the filling:

round grain rice

80 g

vegetable oil

3 tbs

onions

salt

1 tsp

garlic

2 cloves

ground meat

6 kg

pepper

1 pinch

parsley

1 pinch

thyme

1 pinch

eggs

basil

1 pinch

For the sauce:

vegetable oil

2 tbs

sugar

2 tbs

white wheat flour

2 tbs

canned peeled plum tomatoes (pelati)

5 l

bay leaves

rosemary

1 pinch

Preparation

Wash the peppers, remove the top and scoop out the core.
Prepare the filling. Boil the rice in boiling water seasoned with salt (approximately 20 minutes), then drain it.
Finely chop the onion and fry over oil; save one tablespoon of diced onion for the sauce. Add minced meat, garlic, and seasoning. Add 1 dl of water and braise slowly. Add rice and stir. When the filling cools down, mix in a raw egg.
Prepare the sauce. Heat the sugar over hot oil until it turns a light caramel colour. Add flour and the sautéed onion, and 2 dl of water. Add the canned tomatoes and seasoning. Slowly cook for approximately 15 minutes.
Stuff each bell pepper up to two thirds, and cover with the top. Place them one next to the other in a deep baking dish. Then, add the sauce.
Cover the bowl with a lid and place it in the oven.

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