Stuffed Peppers in Tomato Sauce

Summary

Ingredients

• 7 bell pepper (s) (red, yellow, green)
• 500 g minced meat, mixed
• 1 cup rice (long grain rice)
• 3 packs tomato (s), 1/2 liter each
• 200 g cheese (hard cheese such as Mondseer, mountain cheese )
• 1 large onion (s)
• 4 tablespoon butter
• 2 tablespoon flour
• 0.5 liter ½ water
• 1 cube broth
• 2 tablespoon sugar
• 2 tablespoon oregano
• salt and pepper

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Instructions

1. Cook rice with 1 soup cube and salt until al dente (2 1/2 cups of water).
2. Chop the onion and fry it vigorously in 2 tablespoons of butter, add the hash and fry well, add 1 tablespoon of oregano, season with salt and pepper, mix in the rice, as well as the chopped cheese.
3. Cut off the paprika lid, remove the core, fill with the meat-rice-cheese mixture, layer the lid on top and in a tall, large saucepan and pour the sauce over it, simmer on the stove for about 20 minutes.
4. Sauce: make a dark stew from 2 tablespoons of butter and the flour and pour in 1/2 liter of water and the tomatoes and stir well with a snow rod, add oregano, salt, sugar and pepper.