Stuffed Peppers Classic À La Sacher

Cut out a lid on the stem side of the washed peppers. Remove seeds and white skin and wash the inside of the peppers. Drain. Finely chop onion and sauté in a little butter until light. Finely chop parsley and stir in. Mix onion with minced meat, add egg and season with salt, pepper and nutmeg. Mix in cooked rice. Fill the mixture into the peppers and close them with the lid inserted upside down. Melt some butter and fry the peppers in it all around. Put them in an ovenproof dish with the butter and pour the prepared tomato sauce over them. Cook in the preheated oven at 160 °C for about 45 minutes. Meanwhile, turn the peppers repeatedly. For the tomato sauce, finely chop onion and sauté in hot butter until light. Stir in tomato paste. Quarter tomatoes, add and dust with flour. Stir briefly and pour in beef broth. Add sugar, lemon juice and all spices and bring to a boil. Simmer over medium heat for about 20 minutes. Season to taste with salt and pepper. Remove spices as far as possible. Puree with a hand blender and strain through a fine sieve.

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