Summary

Ingredients

• 250 g minced meat
• 6 large bell pepper (s)
• 1 medium onion (s)
• 1 tablespoon fondor
• 150 ml rice
• salt and pepper
• 1 tablespoon sugar
• 2 tablespoon flour
• some oil
• 500 ml tomato juice or tomato puree
• some celery

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Instructions

1. First, the onions are finely chopped or grated and mixed with the minced meat.
2. Then the rice is added, seasoned with salt, pepper and fondor and the mass is kneaded by hand until it is supple, adding a little water if necessary. Then we hollow out the peppers and fill them with the meat mixture. The filled peppers are then placed in cold salted water and slowly brought to the boil. You can add a piece of celery or a celery leaf to the water to taste it. Cover the peppers on a small fire and let them simmer for about 1 hour.
3. For the tomato sauce, prepare a roux from 2 large tablespoons of flour: heat some oil in a pan and carefully fry the flour in it until it is golden yellow. As soon as the flour is golden yellow, remove it from the fire immediately, pour on the tomato puree or pure tomato juice and stir well so that there are no lumps. Now the sauce is boiled while stirring and seasoned with a little salt and the sugar.
4. The stuffed peppers are served generously covered with tomato sauce.