Summary

Ingredients

• 15 bell peppers (if possible yellow pointed bell peppers)
• 1 kg minced meat, half and half
• 400 g rice
• 3 egg (s)
• 2 onions)
• 4 clove (s) garlic
• 1 tablespoon salt
• pepper from the grinder
• Chili powder, spicy
• 120 g lard
• 2 bottles ketchup (spiced ketchup from Aldi)
• 175 g flour
• 1 tablespoon sugar
• some cornstarch
• water

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Instructions

1. Remove the lid from the peppers and take out the core. Remove the stem from the cut lid, wash and set aside.
2. Mix the minced meat with the rice and eggs. Season to taste with salt and pepper. Peel the garlic and onions, cut into julienne cubes and mix with the minced meat. Fill the minced meat mixture into the peppers, stuffing nicely to the tip.
3. Put the filled peppers in a large saucepan, form dumplings from the remaining minced meat mixture and add. Cover the whole thing with water as needed. Add the cut lids and cook for about 20 minutes.
4. Heat the lard in a second saucepan and dust with the flour. To do this, add some cooking water from the peppers all the time. When the whole thing is really creamy, add the chilli powder and top up with 2 bottles of ketchup. If the whole thing is not creamy enough, just thicken with cornstarch. Add a little sugar to taste. Put the peppers in the saucepan and let the whole thing stand over a low heat for about 20-30 minutes.
5. White bread or rolls are served with it.