Gaby
Prepare the peppers by stuffing them with a filling made of meat and rice, placing them in a sauté pan, covering them with a creamy sauce, sprinkling with breadcrumbs, and then braising them in the oven.
**Making the Filling:** Boil the meat, then grind it using a meat grinder. Add fluffy cooked rice, lightly sautéed onions, season with salt, and stuff the peppers.
**Making the Sauce:** Chop the onions, carrots, and parsley, sauté them, then add tomato paste and continue to sauté for another 8-10 minutes. Next, mix in some sautéed flour, dilute with broth, and cook for 25-30 minutes. Strain through a sieve, bring to a boil, and finish with butter and finely chopped garlic.
For 1 kg of sweet peppers, use 800 g of meat, 3 tablespoons of rice, 2 onions, 1 tablespoon of breadcrumbs, and 1 tablespoon of fat.
For the sauce: 2 cups of broth, 1 tablespoon each of flour and fat, half a cup of tomato paste, a small onion, a carrot, a parsley root, 1.5 tablespoons of butter, and a clove of garlic.
