Vegetarian stuffed peppers

1. 

onion 3.5 oz (100 g)

Peel onion, chop it finely and fry in oil.

2. 

red lentil 3.5 oz (100 g) • water 10 tbsp (150 ml) • ground coriander spice  0.25 tsp

Wash the lentils on a sieve under running water, pour in a pot, add coriander and water.

3. 

Cook until soft. It takes short time.

4. 

rice 3.5 oz (100 g) • salt 0.5 tsp

Wash the rice under running water on a sieve, put in a pot and fry briefly. Pour water over evenly the rice, salt, cover the pot and cook. Add onion into the rice.

5. 

chicken egg 1 pc

Add cooled rice to cooled lentils. Add eggs and mix.

6. 

breadcrumbs

If necessary, thicken with a little breadcrumbs.

7. 

paprika 7 oz (200 g)

Clean and wash four smaller peppers.

8. 

Fill with the prepared mixture.

9. 

all-purpose flour / plain flour

Put the end of the pepper in flour.

10. 

From the rest of the mixture you can make balls. Coat them in flour. Alternatively, the mixture can be used fot another peppers.

11. 

tomato paste • water 2.1 cup (500 ml) • salt 1 tsp • sugar cane 2 tbsp • lemon-juice 3 tbsp • bay leaf 3 pcs

Put the tomato puree in the pot and add water. Add salt, sugar, lemon juice and bay leaf. Bring to a boil, add peppers and balls. When the tomato sauce boils again, cook for 20-25 minutes. During cooking, check that the balls do not stick to the bottom of the pot and release them with wooden spoon. The sauce should be thick enough. If not, you can thicken it with a little flour, which you first mix in a small amount of water.