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Stuffed Green Peppers<br />
serves 6, takes 75 minutes<br />
12 peppers<br />
500 g pork mince<br />
100 g rice, parboiled<br />
1,5 kg tomatoes<br />
50 g sugar<br />
2 tsp salt<br />
100 g lard<br />
2 tbsp flour<br />
2 tsp marjoram<br />
1 egg<br />
1/2 tsp ground pepper<br />
1 big onion<br />
1 clove garlic, finely chopped<br />
2 tbsp parsley<br />
26<br />
Cut off the tops of peppers and put them aside. Remove the seeds.<br />
Sauté half of the onion in lard. In mixing bowl, place the ground meat,<br />
browned onion, raw egg, simmered rice, salt, pepper, marjoram, garlic<br />
and parsley. Mix well using your hands.<br />
Stuff peppers, using the entire meat mixture. If you have some leftover,<br />
make a few balls. Set peppers up-right in cooking pot and add<br />
chopped tops of peppers over the peppers.<br />
Prepare the roux and dilute with the juice of the boiled and crushed<br />
tomatoes, salt, the rest of the onion and the sugar. Add some water if<br />
needed.<br />
Add this to the stuffed peppers and simmer slowly and well for about<br />
an hour.
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