Stuffed Peppers Hungarian

Heat 2/5 of the oil, add half of the onions (finely chopped) and the pressed garlic clove and sauté until translucent. Add the long grain rice and sauté. Extinguish with water. Season with salt and pepper and cook on a low flame with the lid closed (approx. 20 min). Afterwards cool down.

Heat 2/5 of the oil and fry the chopped meat in it. Sprinkle with paprika powder. Cool down.

Then mix with the cooked long grain rice and a beaten egg.

Fill the prepared peppers with it and put them in a buttered gratin dish.

Heat the rest of the oil, fry the remaining finely chopped onion, add the peeled tomatoes and the herbs. Season with salt and pepper and simmer on low heat for a quarter of an hour. Season again if necessary. Pass through a sieve and add to the peppers.

Bake in oven heated to 180 °C for about 20 minutes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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