Ingredients
- 10 yellow pointed peppers (use more if needed, depending on size)
- 500 g mixed ground meat (beef and pork)
- 1 onion
- 1 clove garlic
- Salt and freshly ground black pepper
- Paprika powder
- 100 g cooked rice
- 1 egg
- 1 small can tomato paste
- 500 ml vegetable broth
- A pinch of sugar
- 1 tbsp butter
- 1 tbsp flour
Preparation
1. Prepare the Filling:
In a large mixing bowl, combine the ground meat, cooked rice, egg, finely chopped onion, and minced garlic. Season the mixture generously with salt, black pepper, and paprika powder. Mix everything thoroughly until it forms a cohesive filling.
2. Stuff the Peppers:
Wash the pointed peppers, cut off the tops, and carefully remove the seeds. Stuff each pepper with the prepared filling. If any filling remains, shape it into small meatballs for additional flavor and texture.
3. Prepare the Sauce:
- In a large pot, melt the butter over medium heat. Add the flour and stir continuously to create a light roux. Let it cook for 1–2 minutes, but do not let it brown.
- Gradually pour in the vegetable broth while whisking to avoid lumps. Add the tomato paste and stir until fully dissolved.
- Bring the sauce to a boil, then reduce the heat to a gentle simmer. Season with salt, black pepper, and a pinch of sugar to balance the flavors.
4. Cook the Peppers and Meatballs:
- Carefully place the stuffed peppers and any meatballs into the pot with the sauce. Ensure they are mostly submerged in the liquid.
- Cover the pot with a lid and let the peppers simmer on the stovetop for 30–40 minutes, or transfer them to a preheated oven at 180°C (350°F) and bake for the same duration.
5. Serve:
Once the peppers are tender and the filling is cooked through, serve them hot with a side of steamed rice. Spoon some of the rich, flavorful tomato sauce over the top for a perfect combination.
Optional Variations:
- Substitute tomato puree for tomato paste for a slightly lighter sauce; reduce the broth accordingly to maintain the right consistency.
- Feel free to adjust seasoning and quantities based on personal taste, as Great-Grandma Susanne always cooked “by feel.”
Enjoy this hearty, comforting dish that brings a taste of tradition to your table. Bon appétit! 🌶️🍽️
