Stuffed Peppers in Sour Cream Sauce

Stuffed peppers are especially good because you can make a lot at once and then eat for several days - they do not bother at all.

Ingredients

• 6 red bell peppers
• 1 medium onion
• 1 small bunch of parsley
• 600 g homemade minced meat (pork and beef)
• 150 g lightly undercooked rice
• 1 tsp ground sweet paprika
• 3 cloves of garlic
• 350 g fat sour cream
• 100 g tomato sauce
• salt, freshly ground black pepper

Directions

1. Cut off the top of the peppers (the "cap" with the stalk), remove the core.
2. Chop the onion and parsley as small as possible.
3. Combine minced meat, rice, onion and parsley. Add a few tablespoons of cold water and paprika, salt and pepper.
4. Stuff the peppers with minced meat. Place the minced peppers upside down in a saucepan with heat-resistant handles, close the caps with stalks. Pour in 200 ml of water gently. Simmer covered for 30 minutes.
5. Peel the garlic and grate on a fine grater. Mix with sour cream, add tomato sauce, salt and pepper.
6. Pour the sour cream sauce over the peppers, simmer for another 10 minutes. Serve hot.