Roasted peppers with tomato sauce
Last Updated on
ingredients
6 pcs colored peppers 500 g ground beef 1 cup pre-cooked rice 1 pk onion 2 cloves garlic 2 pk egg 1/2 KL marjoram to taste salt, ground black pepper 100 g butter
Smear:
1 tbsp butter 1 pk onion 3 KL granulated sugar 3 pk bay leaf 3 pk whole allspice 200 ml tomato juice 500 ml vegetable broth 1 cup milk 4 tbsp plain flour a little lemon juice
step
1. Cut the tops off the peppers and cut out the cores. Clean the onion, chop finely and crush the garlic. 2. In a bowl, mix the ground beef, rice, onion, garlic and eggs. Season the mixture with salt, marjoram and ground black pepper. 3. Preheat the oven to 180°C, fill the peppers with the meat mixture and cover them with the cut tops. Place them in a greased roasting tin and put a little butter on top. Cover with a little water and bake in the preheated oven for about 30 minutes. 4. Meanwhile, prepare the sauce. In a saucepan, sauté the finely chopped onion in a little butter. Add the sugar and let it caramelise. Then add the spices, the tomato juice and the vegetable stock. Cook the sauce for a while, stirring occasionally. 5. Whisk the flour in the milk and pour the mixture into the sauce. Cook for about 15 minutes, then season with salt, sugar and lemon juice. Pour the sauce over the peppers and serve.
