17.10.2023
Stuffed peppers according to great-grandmother Susanne
Ingredients
for portions
| 10 | Pointed peppers, yellow ones, possibly more depending on size |
| 500 g | Minced meat, mixed |
| 100 g | Rice, cooked |
| 1 | Owner) |
| 1 | onion(s) |
| 1 toe/s | Garlic |
| Salt and pepper, black, from the mill | |
| Paprika powder | |
| 1 THE | Butter |
| 1 THE | Flour |
| 500 ml | Vegetable broth |
| 1 at Dose/n | Tomato paste |
| something | Zucker |
Working time approx. 30 minutesCooking/baking time approx. 40 minutesTotal time approx. 1 hour 10 minutesAdd 100 g of already cooked rice to the minced meat.
If you don’t use pointed peppers, but use normal peppers 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.
Stuff into the peppers and form minced meat balls from the rest.
Melt the butter in a saucepan, add the flour and toast a little.
Deglaze with vegetable broth.
Add tomato paste and bring to the boil.
Season with salt, pepper and a little sugar.
Add the stuffed peppers and the balls to the sauce and braise either on the stove or in the oven for about 30 – 40 minutes.
There is also rice.
Note: Alternatively, you can also use pureed tomatoes instead of tomato paste.
Then use a little less broth.
The quantities are a bit vague, my Uri always cooked according to her feeling.
I tried to follow the recipe as best as possible.