Stuffed Peppers with Tomato Sauce – Basic Recipe

For the tomato sauce, fry the onion, add the tomatoes, deglaze with the tomato paste and dust with a little flour. Add some soup and season well with the spices. Let the sauce simmer for about 30 minutes.

Wash the peppers and carefully cut off the stalk. Take out the seeds with a spoon, but in such a way that the bell pepper keeps its shape.

Peel and finely chop the shallots.

Tear the soaked bread roll into pieces and add to the minced meat.

Fry the shallots in a little oil, add the minced beef and fry. Add the soup, garlic, parsley and spices and mix well.

When the mince is cooked, carefully pour the mixture into the peppers. Put the stalk on top.

Pour the tomato sauce over the peppers and bake in the oven at 180 °C for about 45 minutes.

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