Stuffed Peppers in Tomato Sauce

First, wash the peppers, carefully cut out the stems, remove the seeds and white partitions.

Finely chop the onion and sauté in hot oil until translucent. When cool, mix with minced meat, rice, spices, chopped garlic and parsley. If the mixture is too solid, add a little water.

Preheat oven to 180 °C convection oven. Fill the peppers with the mixture, put the stems back on.

Sauté the flour in the hot oil, pour in the strained tomatoes and season with salt and sugar.

Put the peppers in with the opening facing up, cover the dish and let the stuffed peppers steam in the oven for 40-50 minutes.

Preparation Tip:

Stuffed peppers are best served with boiled rice or boiled potatoes.

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