| 10 | Pointed peppers, yellow, depending on size possibly more |
| 500 g | Minced meat, mixed |
| 100 g | Rice, boiled |
| 1 | Egg(s) |
| 1 | Onion(s) |
| 1 toe/s | Garlic |
| Salt and pepper, black, from the mill | |
| Paprika | |
| 1 tbsp | Butter |
| 1 tbsp | Flour |
| 500 ml | Vegetable broth |
| 1 kl. Can/s | Tomato paste |
| something | Sugar |
Preparation
Working time: approx. 30 minutesCooking/baking time approx. 40 minutesTotal time approx. 1 hour 10 minutes
Add 100 g of already cooked rice to the minced meat. If you don’t use pointed peppers, but normal ones that fit more filling, you use fewer peppers.
Make a minced meat dough from minced meat, rice, egg, onion and garlic and season with the spices. Pour into the peppers and form minced meatballs from the rest.
Melt the butter in a saucepan, add the flour and fry a little. Deglaze with vegetable broth. Add the tomato paste and bring to the boil. Season with salt, pepper and a little sugar. Add the stuffed peppers and balls to the sauce and stew either on the stove or in the oven for about 30 – 40 minutes.
It is served with rice.
Note: Alternatively, you can use tomato puree instead of tomato paste. Then take a little less broth.
The quantities are a bit vague, my Uri always cooked “by feeling”. I tried to follow the recipe as much as possible.