Roasted stuffed yellow peppers
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ingredients
4 pcs yellow bell pepper 2 cups cooked rice 250 g pork minced raw meat 1 pk egg 1 pk onion 4 cloves garlic 2 cans tomato puree (2 x 115 g) 2 tbsp semi-coarse flour 1000 ml meat broth vegetable oil as needed salt, ground black pepper, dried crushed marjoram
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Roasted stuffed yellow peppers in tomato sauce.
1.
Meat mixture. Add egg, season with salt, pepper, marjoram and mix well.
2.
Cut off the tops of the washed, cleaned peppers, fill them with the meat-rice mixture and cover them with the top.
3.
Transfer to a baking tray, drizzle with a little oil, pour in the stock and bake covered for about 1 hour. Turn the peppers over and bake uncovered until golden brown. Bake in an oven preheated to 200 °C.
4.
Sauce. Pour the stock over the tomato base, season with salt and pepper, bring to the boil and simmer for about 15 minutes.
5.
Thicken the sauce with flour dissolved in water. Simmer, stirring constantly, for about 10 minutes and remove from the heat. Remove the roasted peppers from the oven and serve in the tomato sauce. Enjoy!
