Stuffed Peppers

A large pot of stuffed peppers makes about 10-12 pieces and keeps you covered with cooking for one or two days.

Ingredients

Peppers

• 10-12 medium sized bell peppers

Filling

• 800 g minced meat (mixed meat works best)
• 150 g uncooked rice
• 1 onion finely chopped
• 1 garlic clove
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon fresh parsley or a little less dried parsley
• 1 egg
• 1 teaspoon hot paprika

Soup / liquid

• 1 garlic clove
• 1 tube tomato paste or 1 package liquid tomato sauce
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon Vegeta seasoning
• a little pepper
• around 1/2 teaspoon paprika powder

Roux

• 3 tablespoons flour
• 1 dcl oil

Preparation

Filling

1. Finely chop the onion.

2. In a large bowl combine minced meat, uncooked rice, onion, parsley, pepper, garlic, salt, egg and hot paprika.

3. Mix everything very well so the ingredients combine evenly.

4. Fill the peppers, but leave about 1 cm empty at the top so the rice has room to expand during cooking.

5. Cook for about 50 minutes.

Roux

1. Prepare the roux or simply mix flour and oil together.

2. Add it into the soup and let everything simmer for another 10 minutes on very low heat so it does not burn.

Tip

Stuffed peppers taste even better the next day once all the flavors blend together.

Enjoy your meal!