Stuffed peppers with rice and ketchup sauce

Name: Stuffed peppers with rice and ketchup sauce
Yield: 4 portion(s)
Ingredients: (if a little wetness by peberne when they are oven-fried poured it in the sauce); Wheat flour or light sauce thickens; Ketchup; optional Oregano; Pepper; Salt; Sugar; 0.5 dl Milk; 1 Large onion; 1.5 dl Wheat flour; 2 Eggs; 4 dl Jasmine Rice; 4 Peppers; 500 g Pork; 6 dl Water

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Stuffed peppers with rice and ketchup sauce

		(if a little wetness by peberne when they are oven-fried poured it in the sauce)
		Wheat flour or light sauce thickens
		Ketchup
	optional	Oregano
		Pepper
		Salt
		Sugar
0.5	dl	Milk
1		Large onion
1.5	dl	Wheat flour
2		Eggs
4	dl	Jasmine Rice
4		Peppers
500	g	Pork
6	dl	Water

Instructions for Stuffed peppers with rice and ketchup sauce

To prepare the Stuffed peppers with rice and ketchup sauce recipe, please follow these instructions:

Peppers: the top where the stem sits on peberne cut off and discarded, they cleaned. The rest are mixed to the father's and fill in peberne. They are put in an ovenproof dish with edge and FRY in ca. 45-60 min. small bouquet of str. by 180 Gr. Rice cooked beneath the lid for 12 min and must then rest with lid for 12 min. away from heat. Important: do not remove the lid. The sauce: the milk is warmed to the cooker easily, smoothed over with flour or sauce thickens and season with ketchup, salt, pepper and a little sugar.

Stuffed peppers with rice and ketchup sauce

Ingredients for Stuffed peppers with rice and ketchup sauce

Instructions for Stuffed peppers with rice and ketchup sauce

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