Peppers Stuffed with Ground Meat and Rice
- Bell pepper (4 each red and yellow)
- 400 grams Ground meat (mixed)
- 2 tablespoons clarified butter
- 1 onion (finely chopped)
- 1 garlic
- 1 egg
- 100 grams cooked Rice
- freshly ground peppers
Rinse peppers and cut off lids (set them aside), remove seeds and ribs, pat dry.
Heat butter in a pan and saute onion for a few minutes. Add squeezed garlic, ground meat and saute until crumbly, season with salt and pepper, remove from heat and cool.
Combine meat mixture with egg and rice, stuff peppers with the mixture, replace lids.
For the sauce: rinse and coarsely chop tomatoes. Combine with 1/8 liter of water (approximately 1/2 cup) and bring to a boil, season with salt and pepper and simmer for 30 minutes on low heat. Strain through a sieve.
Heat butter in pan and add flour, saute briefly and add tomato puree. Season to taste.
Place peppers in a saucepan, pour tomato sauce over peppers and bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes. Arrange on plates and serve.