Stuffed Peppers with Granny’s Tomato Sauce

For stuffed peppers, first cut out the stem of the bell pepper and remove the seeds as best you can. Bring water to a boil in a pot and cook the peppers for about 15 minutes.

Then quench and let cool. At the same time, cook the rice as usual. Peel and chop the onions. Must not be too fine.

Heat some olive oil in a large (!!!) pan and sauté the onions and the garlic pressed to it. Add the minced meat and fry it as well. When everything is cooked through, mix in the marjoram.

Put a lid on it and let it marinate. For the sauce, melt the butter in a saucepan. Slowly add the flour, stirring constantly, and fry until it becomes crumbly.

Caution. Burns very easily. Then stir in about 1 l of water, sip by sip, until a creamy mixture is formed. Then add the tomato paste and continue stirring.

If you like, you can add a little more water to the sauce. Season to taste with salt. Mix the cooked rice with the minced mixture and season to taste.

Stuff the cooled peppers with it and put them on a plate with the sauce.

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