Summary

Ingredients

• 4 large bell pepper (s)
• 1 kg minced meat
• 1 large onion (s)
• 1 tablespoon, leveled salt
• 1 tablespoon, leveled pepper
• 1 teaspoon, leveled caraway seeds
• 2 pinch (s) marjoram
• 1 teaspoon, leveled paprika powder
• 1 clove garlic
• 1 large onion (s), for the minced meat
• 1 egg (s)
• 1 medium onion (s)
• 1 tube tomato paste
• 1 tablespoon broth, clear
• Sauce thickener, dark
• some margarine, for frying

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Instructions

1. For the mince filling:
2. my quantities are rough guidelines, I always do it by feeling and season very strongly.
3. Cut the large onion into fine cubes and finely dice or press the garlic clove.
4. Mix the minced with salt, pepper, caraway seeds, marjoram, paprika, egg, onion and garlic. Season to taste and season as needed.
5. Also cut the medium-sized onion into fine cubes and set aside.
6. Cut a lid off the peppers and carefully hollow out the inside, then rinse thoroughly.
7. Remove the stalk from the lid and dice the rest of the paprika and set aside.
8. Then fill the pods well with the seasoned minced meat.
9. Let the margarine get hot in a higher casserole and fry the filled pods with the opening where the minced meat sticks out. When the minced meat is nice and brown, the pods are seared on all sides (be careful not to turn them black) and then removed from the pot. Maybe some margarine needs to be added.
10. Now sauté the onion in the frying fat until translucent and add the diced paprika. Add the tube of tomato paste and mix well. Then fill up with a good liter of water and season with the clear broth, a little salt, pepper and marjoram. Put the peppers back in the cooking liquid and cook over medium heat (approx. 30-45 minutes). When the pods float on top, they are cooked and can be removed to bind the sauce with the sauce thickener.
11. Now that they are ready to serve, they can be served.
12. I like it best with rice, which I prepare while the pods are cooking.
13. Since I usually have something left over from the minced meat, I make a few more dumplings / meatballs for dinner, which are then cut cold on bread or eaten on the side.