Cut the tops off the peppers and remove the seeds.

Ingredients

• 4 piece · mediumSWEET PEPPER, GREEN
• 500 gPORK BEEF MINCE
• 5 15 ml tablespoonRICE, WHITE
• 55 gEGG WITHOUT SHELL
• 80 gONION
• 1.5 5 ml teaspoonSALT, AVERAGE
• 0.5 gPEPPER, BLACK PEPPER
• 800 gWATER, TAP WATER
• 1 gOREGANO, DRIED not counted – removed
• 1 gPEPPER, BLACK PEPPER not counted – removed
• 30 gBUTTER, UNSALTED
• 40 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 2 dlTOMATO PUREE
• 3 15 ml tablespoonSUGAR

Method

1. Cut the tops off the peppers and remove the seeds.
2. Mix the meat with the raw rice, egg, finely grated onion, 1 teaspoon of salt and the pepper, and fill the peppers.
3. Stand the peppers in a pot, add the water, bay leaf and allspice and braise, covered, for 40 minutes.
4. Make a light roux in the butter, stir in the tomato purée, remaining salt and sugar, thin with the cooking liquid and pour back over the peppers; remove the whole spices.
5. Simmer gently for another 15 minutes until the sauce thickens.