Stuffed peppers

1. Preparation of rice and peppers

rice 7 oz (200 g) • salt 1 tsp • paprika 1.8 lb (800 g)

Cook the rice and let it cool. Wash the peppers, cut the tops off and carefully scoop seeds from cavities. Do not damage the peppers.

2. Preparation of the filling to peppers

onion 4.25 oz (120 g) • olive oil 3 tbsp • minced pork meat 1.8 lb (800 g) • chicken egg 1 pc • ground black pepper 0.5 tsp • salt 1 tsp

Peel an onion, chop it and cook in olive oil. Put cool rice in a bowl, add minced meat, egg, ground black pepper and cool onion.

3. Filling of peppers

flour medium 1.75 oz (50 g)

Gently press the mixture into prepared peppers. Dip the mixture on top of the pepper in fine flour. Form small balls from the remaining mixture and coat them gently in the flour, too.

4. Preparation of tomato sauce

tomato paste 1.6 quart (1500 ml) • water 1.6 quart (1500 ml) • salt 2 tsp • vinegar 1 tbsp • sugar granulated 4.25 oz (120 g) • bay leaf 4 pcs • flour medium 1.75 oz (50 g) • water 6.75 tbsp (100 ml)

Pour tomato paste in a larger pot, add water, salt, sugar, vinegar and bay leaf. Bring to boil. In a smaller bowl prepare roux from water and flour. Pour roux into the sauce and bring to boil while stirring constantly.

5. Cooking

Carefully drop stuffed pepper and prepared balls in the boiling sauce. Cook covered for 1,5 hour. Occasionally, stir carefully. Prevent the balls from breaking or sticking to the bottom of the pot.

6. Serving

Serve warm with steamed dumpling, boiled potatoes or with bread.