Main courses
Stuffed peppers in tomato sauce
8 peppers with a filling of 500 g minced meat and rice, braised covered for 45 minutes in a tomato sauce made with a roux, sugar and vinegar.
Method
- Cook the rice in salted water for 8 minutes, drain and let cool.
- Sweat the onion and garlic until translucent and let cool. Knead with the minced meat, rice, egg, marjoram, paprika, salt, pepper and parsley.
- Cut a lid off each pepper, remove the seeds, press the filling in loosely and put the lids back on.
- Melt the butter, stir in the flour and cook until lightly golden, then pour in the tomatoes and stock. Add sugar, vinegar, bay leaf, salt and pepper and simmer for 5 minutes.
- Stand the peppers upright in the sauce, cover and simmer gently over low heat for 45 minutes, until the filling is cooked through. Taste the sauce and remove the bay leaf.
Minnelea products for this recipe
The preserves used in this recipe.
The roux binds the liquid the peppers release while braising; sugar and vinegar balance the acidity of the tomatoes. Leave the sauce a little thicker than you want it before adding the peppers.
