Name: Stuffed Peppers in Tomato Sauce with Rice
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 6 portions
Cuisine: Slovak
Ingredients: 8 KS Yellow Bell Pepper; 600 g Ground meat; 1 KS Onion; 2 strúčik Garlic; 80 g Rice; 1 KS Egg; 2 PL Breadcrumbs; 1 ČL Salt; 1/2 ČL Ground black pepper; 1 ČL Sweet red paprika; 1 PL Sunflower Oil; 1 PL Butter; 1 PL Sunflower Oil; 700 ml Tomato puree; 300 ml Broth; 1-2 PL Granulated sugar; 1 ČL Salt; 1-2 PL Cooking cream; 300 g Rice

Instructions

Filling

In 1 tbsp of oil, lightly sauté the onion (3–4 min), then add the garlic. In a bowl, mix the meat, rice, onion with garlic, egg, breadcrumbs, salt, pepper, paprika, and marjoram.

Filling

Stuff the peppers with the mixture up to the edge (do not overfill). You can place the tops back on.

Sauce

In a pot, melt butter with oil, add flour and stir – light roux. Add the tomato purée and bring to a boil. Season, add pepper, and adjust to taste.

Cooking

Place the peppers in the sauce, cover, and simmer on low heat for 45–60 minutes until soft. Add a little water if necessary. Finally, stir in the cream.

Serving

Serve with rice or bread, drizzled with sauce.

Linduška's TIP

Use parboiled or raw rinsed rice in the filling – it will absorb the sauce during cooking and make the filling juicier. For a "grandma's" taste, add a bay leaf to the sauce.