Roasted stuffed peppers
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ingredients
Rice-meat filling:
300 g pork minced meat 1.5 cups rice 2 cloves garlic salt, ground black pepper, dried crushed marjoram 1 pk egg
Paradaiko sauce:
1 pk onion + garlic cloves 500 g passé tomatoes 300 ml meat broth salt, ground black pepper, bay leaf
What else you need:
3 pcs red bell pepper large coarse olive oil for pasta and sautéing
step
Tip for summer lunch.
1.
Wash the peppers and cut off the tops, keeping the tops. Remove the core and fibers, fold back and set aside. Red peppers are suitable for roasting as they retain their original colour.
2.
Prepare the filling for the peppers. Boil the rice in salted water with a little oil and leave to cool. Add the minced meat, egg, crushed garlic, salt, pepper, season with marjoram and mix thoroughly. Fill the prepared peppers with the stuffing and cover with the top.
3.
Paradise sauce. In a saucepan, fry the finely chopped onion and garlic in oil. Add the passé tomatoes, salt, bay leaf and pepper. Stir and simmer for a minute. Pour in the broth, bring to a boil and remove from the heat.
4.
Pour the sauce into the baking dish and place the stuffed peppers in it. Place in an oven preheated to 180°C and bake uncovered for about 45-50 minutes or until the peppers are golden brown, depending on your oven.
5.
Remove the peppers to plates and pour the tomato sauce over them. Serve with homemade bread. Enjoy!
