Stuffed peppers and tomato sauce, rice

Posted on Sep 15th, 2024

by Joseph Bicknell

Categories:

Other Recipes

Last Updated on October 6, 2024

Print this recipe

Oven roasted colourful peppers filled with minced meat mixture, served with sweet and sour sauce and cooked rice.

Ingredients:

For the stuffed peppers: 3 pcs of various colored meaty peppers 1 pc garlic cloves 1 pcs small onion 1 pcs eggplant 300 g ground pork shoulder 1 tbsp oil 6 tablespoons rice water for sticking pepper salt For the tomato sauce: 200 ml ketchup 1 can of tomato puree 3 tablespoons of caster sugar 2 tablespoons of plain flour 1 tbsp of lard 1 tablespoon grated gingerbread 2 pcs cloves 1 pcs onion piece of cinnamon salt For rice: 250 g rice 2.5 l water salt

Procedure:

1. Boil the rice in salted water until tender
2. Stir the soft drained rice into the meat, add the spices, eggs and mix
3. Drizzle with oil, cover with water and bake in the oven at 200 °C for about 40 minutes, basting with water and turning as needed during baking.

Preparation of tomato sauce:
1. Heat the lard, add the diced onion and let it brown
2. Pour in the flour and stir to make a light roux
3. Pour in about 300 ml of cold water, add the puree, ketchup, spices, sugar and pepper stock, simmer on a low heat for 10 minutes
4. Finally, add the grated gingerbread, adjust the flavours and strain the sauce. Preparation of rice:
1. Rinse the rice first in warm water (this will get rid of impurities, starch and will not be sticky after cooking)
2. Stir and cook over a low heat under a lid until tender (about 25 minutes, depending on the type of rice)
4. Drain the rice, rinse it with cold water and let it drain
5. If you are serving the rice as a side dish, warm it in a little butter.

Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.