👩‍🍳 Instructions:
1. Prepare the peppers:
Wash and core the peppers, removing seeds and membranes. Set aside.
2. Mix the filling:
In a bowl, combine ground meat, rice, chopped onion, garlic, egg, paprika, salt, and pepper. Mix well with your hands until fully blended.
3. Stuff the peppers:
Fill each pepper with the meat mixture. Don’t overpack—rice will expand a bit as it cooks.
4. Make the tomato sauce:
In a large pot, heat oil or lard. Stir in flour to make a light roux. Cook 1–2 minutes, then add paprika (off heat to avoid burning). Slowly whisk in tomato purée and bring to a gentle simmer. Add sugar and salt to taste.
5. Cook the stuffed peppers:
Carefully place the stuffed peppers into the sauce, standing up. Simmer covered on low for about 45–60 minutes, until meat and rice are cooked through.
đź“ť Optional: You can add extra meatballs (formed from leftover filling) directly into the sauce!
🍽️ Serving:
Serve hot with:
- Crusty bread
- Mashed potatoes or boiled potatoes
- Or just enjoy with lots of the tomato sauce!
Would you like a baked version, a vegetarian lentil filling, or a spicy twist? I can provide those too!