Stuffed Peppers, Hungarian

Heat 2 tbsp. oil, add 1 finely chopped onion and the pressed garlic clove and sauté until translucent. Add the long grain rice and sauté. Douse with water. Season with salt and pepper and cook on low heat with the lid closed (approx. 20 min). Then cool.

Heat 2 tbsp. oil and fry the chopped meat in it. Sprinkle paprika powder over it. Cool down.

Then mix with the cooked long grain rice and the beaten egg. Fill the prepared peppers with it and put them in a buttered gratin dish.

Heat 1 tbsp of oil, fry 1 finely chopped onion in it, add the peeled tomatoes and the kitchen herbs. Season with salt and pepper and simmer on low heat for a quarter of an hour. Season again if necessary. Pass through a sieve and add to the peppers. Bake in oven heated to 180 degrees for about 20 minutes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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