Stuffed Peppers

First peel and chop the onion and garlic.

Foam some butter in a pan, sauté onion and garlic in it until colorless, add marjoram, roast briefly. Add to the minced meat.

Mix the meat with rice, breadcrumbs and cream. Season with salt, pepper and Dijon mustard.

Cut the lids off the peppers, remove the cores, fill the peppers with minced meat. Put the lids back on.

Place the stuffed peppers in a roasting pan, pour some oil underneath and roast in the oven at 180 °C for about 25 minutes.

For the tomato sauce, heat some oil in a pot, add tomato paste, roast briefly. The tomato paste should not take on any color.

Add water, bring to a boil, season with sugar and salt.

Mix the cornstarch in a little cold water until smooth, slowly stir into the sauce and thicken it to the desired consistency.

Finally, empty the Uncle Ben’s® rice into a saucepan, pour in a little water, bring to the boil. Arrange on warmed plates and serve the stuffed peppers.

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