Summary

Ingredients

• 6 pointed peppers, yellow
• 400 g minced pork
• 100 g rice, parboiled
• 1 clove garlic
• 1 onion (s)
• 500 g tomato (s), sieved
• 1 tablespoon flour
• 1 tablespoon paprika powder
• 1 tablespoon parsley
• 1 tablespoon dill
• 1 tablespoon sugar
• chives
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash the peppers. Scrape out the core casing with a spoon. Set the peppers aside.
2. Mix minced pork with rice, paprika, diced onions and garlic, parsley, dill, chives and 3-4 tablespoons of water. Season with pepper and salt. Pour the mixture into the peppers.
3. Bring the tomatoes with a little water, sugar and salt to the boil in a saucepan, add the filled peppers to the sauce and simmer for about 50 minutes with the lid closed over medium heat. Turn the pods over after cooking for 25 minutes.
4. Thicken with 1 tablespoon flour and cook for another minute. Season to taste with pepper before serving.