Ingredients:
8-10 green peppers (sweet or mildly hot)
500 g (1 lb) ground beef and pork
1 small onion, grated
50 g (1 3/4 oz) lard (or butter)
50 g (1 3/4 oz) rice
1 kg (2 lbs) tomatoes, chopped
40 g (1 1/2 oz) flour
pinch of sugar
salt and pepper to taste
Cut the top off the green peppers, remove the seeds and ribs. Add the onion in some lard or butter, stirring frequently. Mix the ground meet with the rice, onion, salt and pepper. Loosely fill the green peppers with the stuffing and make a hole in the middle with the end of a spoon so they have room to expand. Place the stuffed peppers in a pot and pour hot, salted water on top and cover them. Cook on low heat for 50 minutes. Meanwhile, in a another pot, cook the tomatoes with a little water and reduce to a pulp, pass through a food mill or blend with an immersion blender. Prepare a roux from the flour and some lard (or butter), stir in the tomato puree. flavor with sugar, salt and pepper. Then pour over the stuff green peppers and cook for another 10 minutes. Serve with boiled potatoes or dumplings.
