Stuffed Peppers in Tomato Sauce

For the stuffed peppers in tomato sauce, cook the rice in salted water until al dente and then strain. Heat the oil in a pan and fry the chopped garlic briefly.

Add the minced meat and break it up with a wooden spoon. Season with salt, pepper and garlic. When it is well browned and crumbled, put it aside as well.

Now wash the peppers, cut out the base and clean the inside of seeds and white walls. Mix the rice with the mince and stuff into the hollowed out peppers.

Place the peppers in a higher pot in a straight position (the peppers should not be able to fall over – it is best to use a narrower pot).

Carefully pour enough water between the peppers so that they are 3/4 in the water. Boil the peppers for about 15 minutes until tender.

In another pot, melt the butter and stir in the flour. When the roux has slightly colored, quickly pour in the water (or soup) and whisk until well blended.

Season to taste with salt, pepper and sugar as it cooks down. Lift the finished peppers out of the pot and drain the water well. Before serving, pour the hot sauce over the peppers.

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