Stuffed Peppers

For the stuffed peppers, peel and chop the onion and fry in oil. Then add the mince, roast and season with salt and pepper. Mix in parsley and rice.

Wash the peppers, cut around the stem, pull out the stem and save it as a cap and remove the seeds. Press the filling firmly into the peppers and close the peppers with the cap.

For the sauce, peel and chop the shallot and sauté in the heated butter. Add garlic and dust with flour. Pour in the soup, stirring vigorously to avoid lumps.

Add strained tomatoes and whipped cream. Fry the peppers in a frying pan with heated oil in the tube at 180°C all around (about 30 minutes). When the skin is a little brown, pour the sauce over it and let the stuffed peppers sit with the heat turned down for about 10 minutes.

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