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Stuffed Peppers

4 servings

Ingredients

• 6 Stk Bell peppers (medium)
• 1 Stk Onion
• Parsley (nach Bedarf)
• 20 g Fat
• 1 Stk Garlic
• Marjoram (nach Bedarf)
• 80 g Rice (cooked, cold, dry)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 200 g Pork (medium-fine ground)
• 200 g Medium-ground beef
• 150 g Root vegetables
• 0.5 Stk Onion (for sauce)
• 50 g ham rind
• 40 g Fat (for sauce)
• 40 g Flour
• 300 g Tomatoes (fresh, chopped)
• 200 g Tomato paste
• 0.5 L broth or water
• Peppercorns (nach Bedarf)
• Parsley stems (nach Bedarf)
• 0.5 Stk Bay leaf
• Sugar (nach Bedarf)
• Lemon juice (nach Bedarf)
• Boiled potatoes (nach Bedarf)

Instructions

1. Shorten the stems of six medium-sized bell peppers, remove the tops and core them.
2. If the pepper shells or tops are very tough or firm, briefly blanch them with boiling water.
3. Finely chop one onion and some parsley and sauté golden in 20 g fat.
4. Mix well with crushed garlic clove, some marjoram, 80 g cooked, cold and dry rice, salt, pepper, and 200 g each of finely ground pork and beef.
5. Firmly fill the prepared peppers with the meat mixture and replace the tops.
6. Stand the peppers close together in a greased pan and slowly roast in a medium-hot oven for about 15–20 minutes depending on size.
7. Pour sweet-sour tomato sauce over them, adjust seasoning and braise for another 15 minutes.
8. Serve with boiled potatoes.
9. Tomato Sauce: Finely chop 150 g root vegetables and half an onion.
10. Sauté together with 50 g ham rind or some chopped smoked bones in 40 g hot fat until light golden.
11. Dust with 40 g flour and briefly roast.
12. Add 300 g washed, chopped tomatoes or 200 g tomato paste (ideally half of each) and roast briefly again.
13. Pour in about 0.5 l broth or water.
14. Season with a few peppercorns, parsley stems, half a bay leaf, some salt, sugar and lemon juice.
15. Simmer for 20 minutes, adjust sweet-sour balance and pass through a sieve.

Based on a cookbook by Hans Hofer (1964), adapted with AI.