Instructions

Stuffed Peppers

Grind the meat with onion, add: Two tablespoons of ground sweet paprika, a teaspoon of black pepper. Mix everything together, I let it sit in the fridge until the next day. On the next day, add three handfuls of cooked rice, three eggs and mix well again. Then fill the hollowed-out peppers with the meat mixture. From this amount of meat, you will get about twenty peppers and a few meatballs, so adjust the quantity accordingly.

Place the prepared meat in slowly boiling sauce, first the stuffed peppers and after ten minutes also the meatballs. Cook for about another 30 minutes. After removing from heat, let it sit covered for at least 20 minutes for the rice to cook well.

Tomato Sauce

Finely chop the onion and sauté in oil, add canned tomatoes, sauté and add approximately the same amount of water as you want for the sauce.

Let it simmer for about 20 minutes, then blend with an immersion blender, add tomato paste, salt and pepper to taste, and add about 2 tablespoons of sugar. When the sauce is boiling, add the stuffed peppers, then the meatballs and also basil. Serve with mashed potatoes or steamed dumplings, sometimes just plain bread.

Serve with potato purée to taste. Enjoy!