Prepare the peppers: stuff them with a filling of meat and rice, place them in a sauté pan, cover them with a creamy sauce, sprinkle them with breadcrumbs, and braise them in the oven.
Making the Filling:
Boil the meat, then grind it in a meat grinder. Add fluffy cooked rice and lightly sautéed onions, season the filling with salt, and stuff the peppers.
Making the Sauce:
Chop the onions, carrots, and parsley. Sauté the vegetables, then add tomato paste and continue to sauté the mixture for another 8–10 minutes. Stir in the sautéed flour, add broth to thin the sauce, and simmer the sauce for 25–30 minutes. Strain the sauce through a sieve, bring the sauce to a boil, and finish the sauce 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.
