Stuffed Peppers with Tomato Sauce and Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat (it doesn`t matter which one)
- 4 large bell peppers, (color as desired)
- 1 roll, hard
- 1 egg (s)
- 1 large onion (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First, soak the bun in water (as with meatballs). Then wash the peppers and cut them off at the top to make a lid (leave the green stem on). Now wash the peppers from the inside, carefully cut out the white areas (inside) and place the peppers within easy reach.
- Chop the onion and transfer to a larger bowl. Add the mince and egg. Neatly squeeze the bread roll soaked in water and add it to the bowl. Mash the whole thing to a pulp. Season properly (season very vigorously, as a lot of seasoning is lost through cooking). Pour the meat pulp into the peppers and put the lid on.
- Mix the tomatoes and the tomato paste and season to taste (pepper, salt, herbs e.g. basil). If you want to make things easy for yourself, you can also use some (!) Ready-made sauce powder (Maggi or something).
- Now put the peppers in a suitable saucepan with a little oil and fry briefly from below (not too much otherwise the peppers will burn). Then put the tomato sauce in the pot with the peppers and simmer for about an hour on a low (!!) heat. Add the stock cube in between.
- The peppers are done when the mince is gray when you remove the lid.
- I recommend rice as a side dish, if you don`t like rice, you can of course take something else.
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