Stuffed peppers

ingredients

5 pcs green pepper 500 g pork 1 cup rice 1 pk onion 500 ml tomato juice 100 g tomato puree 5 tbsp oil 4 tbsp plain flour 1 KL salt 1 KL cumin, black pepper 1 KL granulated sugar 1 pk egg 3 pk bay leaf 1 pinch nutmeg 1 pinch marjoram

progress

Detailed progress on a tasty classic.

1.

First, boil the rice – one and a half cups of water to one cup, add salt and cook for about 30 minutes and let it cool down.

2.

Cut the meat into cubes and grind it/if we don’t have a meat grinder so buy ready ground meat/

3.

Add cooked rice, egg, cumin, pepper, marjoram and mix everything well

4.

Clean the peppers – cut off the top and take out the seeds and fill with the meat mixture and make meatballs with the rest.

5.

Place oil and flour in a larger pot and make a roux. Pour in cold water/about a litre of water/ and stir well so that there are no lumps, add tomato puree, tomato juice, onion cut in half, bay leaf, grate of nutmeg and bring everything to the boil, stirring constantly. Season the sauce to taste with salt, pepper and sugar and place the stuffed peppers and meatballs in it. Preheat the oven to 170 degrees C. Cover the pot and put it in the oven for 60 minutes. Serve with dumplings or boiled potatoes