Stuffed Bell Peppers

Ingredients

• 6 small bell peppers (e.g., cherry peppers)
• Salt
• Pepper (freshly ground)
• lemon juice (for drizzling)
• 300 g minced meat
• 1 onion
• 2 tbsp chopped parsley
• 1 tbsp butter
• 1 Garlic clove
• marjoram (optional)
• 1 egg
• 80 g raw rice
• butterfat (for sautéing)
• 250 ml broth
• 4 tbsp heavy cream
• 1 tsp tomato paste
• 1 tsp ketchup
• 3 tomatoes (peeled)

Instructions

1. 1.

   Wash the bell peppers, remove the stem, cut off the tops, carefully remove the membranes and seeds, and drain well. Lightly season the inside of the peppers and drizzle with lemon juice.

2. 2.

   For the filling rinse the rice briefly and drain. Peel and finely dice the onion. Melt the butter and sauté the onion with parsley. Add the rice and sauté for about 5 minutes. Place the minced meat in a bowl, season well with salt and pepper, add the egg, chopped garlic, marjoram, and the rice mixture; mix thoroughly and fill the peppers.

3. 3.

   Heat some butterfat in a wide pot.

4. 4.

   Place the tops back on the peppers and brown them in the hot fat. Steam the vegetables in a covered pot over medium heat for 30-45 minutes; add a little liquid if needed.

5. 5.

   Near the end of cooking, add the heavy cream, tomato paste, and ketchup. Cut the peeled tomatoes into pieces, add them, warm through, and season the sauce well. Serve the peppers with a drizzle of sauce.