Stuffed Peppers in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 7) |
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
Print Recipe
Pin Recipe Instructions
- Cook rice with 1 soup cube and salt until al dente (2 1/2 cups of water).
- 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.
- 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.
- 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.
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