Töltött paprika – Stuffed pepper


  8 medium – sized green peppers
  ½ cup (100 g) fat
  1 onion
  1 lb (500 g) chopped pork
  Juice of one garlic clove
  Salt, black pepper
  ½ cup (100 g) cooked rice
  1 egg
  4-5 tomatoes


  • Remove the stems, cut off the tops, and seed the peppers.
  • Wash and allow to dry.
  • Heat half the fat.
  • Peel and finely chop the onion and fry to golden in the fat. 
  • Add the pork and brown slightly, stirring all the while.
  • Spice with garlic, salt, and pepper.
  • Add the rice to the meat, drop in the egg and work into a shiny filling for the peppers.
  • Cook and sieve the tomatoes before seasoning with salt and pepper.
  • Make a roux of the remaining fat and the flour and add it to the sieved  tomatoes.
  • Put the peppers in a buttered, ovenproof casserole, and pour the tomato sauce over them.
  • Cap each stuffed pepper with its top, and bake for 20 minutes at 400 ˚F (200 ˚C).