Stuffed Paprika Pressburger Art
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 bell pepper (s) (red, yellow or green)
- g 1,000 minced meat, mixed beef and pork
- 100 g rice
- 1 large onion (s)
- 2 egg (s)
- ml 1,500 tomato (s), passed
- 3 tablespoon sugar
- 1 teaspoon, heaped salt
- 2 teaspoons, heaped parsley, chopped
- 2 teaspoons, grained marjoram, rubbed
- butter or oil
Print Recipe
Pin Recipe Instructions
- Soak the Römertopf for at least 20 minutes (alternatively stainless steel roasting pan with lid can be used)
- Boil rice in salted water.
- Pound marjoram finely in a mortar.
- Finely chop the onion and roast in a little butter or oil until golden. Preheat the oven to 200 ° C.
- Wash the peppers, cut out the lid and remove the seeds. Mix the minced meat, rice, onions, eggs (whole egg), salt, parsley and marjoram together well (this is best done with your hands). Stuff the mass firmly into the peppers so that no cavities are created. Let a little bit of mass survive at the top, then the amount is exactly enough.
- Place the filled peppers in the Römertopf (or roasting pan), open side up, place in the oven and fry without the lid for 15 minutes.
- Mix the sugar with the tomatoes, pour the tomato sauce over the peppers and pour in completely. Cook with the lid on for another 40 to 60 minutes, until the peppers are soft.
- In Preßburg (today: Bratislava), which was German-speaking before World War II, the stuffed peppers were eaten without a side dish with a lot of tomato sauce from deep plates.
- Rice or boiled potatoes can also be served with it.
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