Stuffed Peppers in Tomato Sauce
A classic family dish of peppers, minced meat and tomato sauce, which is usually served with mashed potatoes.
Ingredients for 4 portions
- 15 g butter
- 1 small onion
- 80 g rice
- 700 g minced meat
- 1 head of garlic
- 1 egg
- 6 sprigs of parsley
- 0.5 tsp thyme
- 0.5 tsp marjoram
- 0.5 tsp salt
- 1 pinch of ground pepper
- 10 yellow peppers
Put canned tomatoes into a bowl and mix gently with hand blender. Rinse parsley and chop finely. Peel and wash onions. Chop finely one onion, and cut into rings the second onion. Peel, wash and chop finely garlic. Remove seeds from peppers. Gently wash peppers preventing their skin from cracking.
Heat olive oil in a wide frying pan, put there ringed onion and fry it until golden brown. Clean and chop sage and put it together with tomato sauce into the pan with onions. Bring sauce to a boil and cook for five minutes. Pour pure beef broth, add a bay leaf, season with salt and pepper and bring to a boil again.
Melt butter in a frying pan and fry the finely chopped onion until golden brown. Add rice and fry it a little bit until it becomes translucent. Put meat into a large saucepan. Add fried onions with rice, beaten egg, chopped parsley, thyme, oregano, garlic, salt and pepper. Mix thoroughly. Stuff peppers with the prepared meat.
Put gently the stuffed peppers into a pan and pour the tomato sauce. Cover the pan with a lid and put on a small fire. Cook stuffed peppers for about half an hour, until they soften.
Stuffed peppers can be prepared in advance and then stored in a freezer.
Learn more about the benefits and properties of parsley through the following link.