Gefüllte Paprika nach Uroma Susanne

Zutaten für 4 Portionen

10 Spitzpaprika, gelbe, je nach Größe evtl. mehr

500 g Hackfleisch vom Rind

1 Zwiebel(n)

1 Zehe/n Knoblauch

Salz und Pfeffer, schwarzer aus der Mühle

Paprikapulver

 

100 g Reis, gekochter

1 Ei(er)

1 kl. Dose/n Tomatenmark

500 ml Gemüsebrühe

etwas Zucker

1 EL Butter

1 EL Mehl

 

Zubereitung

Aus Hackfleisch, Reis, Ei, Zwiebel und Knoblauch einen Hackfleischteig herstellen und mit den Gewürzen abschmecken. In die Paprikaschoten füllen und aus dem Rest Hackfleischbällchen formen.

Die Butter in einem Topf schmelzen, das Mehl dazugeben und etwas anrösten. Mit Gemüsebrühe ablöschen, das Tomatenmark dazugeben und aufkochen lassen. Mit Salz, Pfeffer und etwas Zucker abschmecken.

Die gefüllten Paprikaschoten und die Bällchen in die Soße geben und entweder auf dem Herd oder im Backofen 30 – 40 min schmoren.

Dazu gibt es Reis.

Alternativ kann man auch Tomatenpüree statt des Tomatenmarks verwenden. Dann etwas weniger Brühe verwenden.

Die Mengenangaben sind natürlich etwas vage, meine Uri hat immer „nach Gefühl“ gekocht. Ich habe versucht, das Rezept so gut wie möglich nachzuvollziehen.

Verpassen Sie kein Rezept, folgt uns auf Facebook, klicken sie hier.

 

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