Recently, I joined a cooking group, but not a virtual one—a real one. We meet every few weeks and cook a dish together. I must admit, it's really fun to be in the kitchen with others and then eat together as well. This time, we cooked stuffed peppers with tomato sauce and outdid ourselves. Here is our recipe:
Photo by Sabine, meinhaushalt.at
Read also: Recipe for meatloaf
Preheat the oven to 180° C with top and bottom heat.
Wash the peppers, cut off the tops, and remove the seeds.
Fill a large pot with water and a pinch of salt and bring to a simmer.
Now put the peppers in and blanch them until just tender.
Occasionally test with a fork to see if they are soft yet.
Then drain the water and let the peppers cool slightly.
For the filling, cook the rice in salted water according to the package instructions until tender.
Soak a bread roll in some water and purée it finely with an immersion blender (or mash it with a potato masher).
Peel and finely chop the onion, melt the butter in a pan and lightly sauté the onion.
Now mix the ingredients for the filling in a bowl: minced meat, the pureed bread roll, the rice, the egg, the onion, the parsley, and the spices.
Prepare a large ovenproof dish - a roasting pan - a casserole dish.
Fill the peppers with the meat mixture, put the pepper tops back on, and place them in the roasting pan.
Pour tomato sauce over the peppers.
Bake in the oven for 45 to 60 minutes.
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