Stuffed bell pepper, prepared in a different way…This is a recipe we make often.
The rice is boiled a little, when it cools down, minced meat is added and seasoned as desired. The peppers are filled (not quite to the top) and baked for about 20 minutes in a heated oven. During the baking, the peppers will release a lot of their water.
The sauce is specially made: finely cut onions are sautéed, tomatoes are added – sauce, water, white wine, salt, sugar as desired and a pinch of cloves – it gives a special touch, but only a little, so that it does not take over the taste. There has to be a lot of sauce to cover the peppers and after that it is baked for another 20 minutes. The sauce thickens quickly in the oven, so there should be a lot of it.
