Stuffed bell peppers in tomato sauce

Tip: tap a step to mark it as done.

1. Wash and dry the peppers, cut off the tops with the stems, and remove the seeds. For the filling, finely chop the onion and mix it with the ground pork, rinsed rice, egg, salt, and pepper. Pack the filling firmly into the peppers and shape the remaining mixture into meatballs.

2. To make the sauce, cook the flour and oil together to form a roux. Add the sweet paprika and tomato paste, pour in about 2–3 glasses of water, season with salt, and stir. Place the stuffed peppers and meatballs in the gently warmed sauce and simmer for about an hour. Gradually add water a glass at a time, using only enough to keep the sauce thick, since the rice will absorb some of the liquid. Do not stir the contents of the pot during cooking, so the meatballs do not fall apart. Taste a meatball to check the rice; when it is tender, adjust the seasoning of the sauce and remove the pot from the heat.

   Source: nosalty.hu

Tip: Choose a wide pot that lets you stand the peppers snugly side by side with their openings facing up. This keeps them from tipping over and spilling their filling into the sauce as they cook.

This recipe was translated from the Slovak original: Plnená paprika v paradajkovej omáčke podľa babičky