Stuffed Peppers Made By Great-grandmother Susanne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 pointed peppers, yellow, possibly more depending on size
- 500 g minced meat, mixed
- 1 onion (s)
- 1 clove garlic
- Salt and pepper, black from the mill
- Paprika powder
- 100 g rice, cooked
- 1 egg (s)
- 1 small Can / s tomato paste
- 500 ml vegetable stock
- some sugar
- 1 tablespoon butter
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Make a minced meat dough from minced meat, rice, egg, onion and garlic and season with the spices. Pour into the peppers and use the rest to form meatballs.
- Melt the butter in a saucepan, add the flour and roast a little. Deglaze with the vegetable stock, add the tomato paste and bring to the boil. Season to taste with salt, pepper and a little sugar. Put the stuffed peppers and the balls in the sauce and stew either on the stove or in the oven for 30-40 minutes.
- There is also rice.
- Alternatively, you can use tomato puree instead of the tomato paste. Then use a little less broth.
- The quantities are of course a bit vague, my Uri always cooked by feeling. I tried to follow the recipe as closely as possible.
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