Stuffed peppers in tomato sauce

Ingredients

• about 1 kg peppers
• 1 medium onion (150 g)
• 1 pepper (150 g)
• about 600 g ground pork
• 180 g white rice
• 1 egg
• 1 teaspoon Vegeta seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried dill
• 1/4 teaspoon dried thyme
• 4 tomatoes (about 500 g)
• 2000 ml water
• 2 bay leaves
• 6 peppercorns
• 3 tablespoons tomato paste
• 1 tablespoon pepper paste
• 2 tablespoons flour
• 1 tablespoon cornstarch
• 1 teaspoon dried dill leaves
• 1 teaspoon dried celery leaves
• 10 g fresh parsley
• 1 teaspoon mustard seeds

Preparation

1. Wash the peppers, cut around the stems to remove the tops, and carefully take out the seeds. Finely chop one pepper and the onion. 2. In a bowl, mix the pork with the rinsed rice, egg, Vegeta seasoning, onion and chopped pepper, salt, ground pepper, dried dill and thyme. Preparation takes about 10 minutes. 3. Fill the peppers without packing the meat right up to the edge. Slice the tomatoes and place one slice over each filling, like a lid. 4. Arrange the peppers in a roomy saucepan, in a single layer if possible. Add 2000 ml cold water, the bay leaves and peppercorns, then simmer over medium heat for about 40 minutes, until the rice and meat are cooked through. 5. Transfer the peppers to a colander. Set aside 1000 ml of the cooking liquid for the sauce and discard the rest. Mix the flour and starch with the tomato paste, pepper paste and a few spoonfuls of the warm cooking liquid, then pour the mixture into the saucepan. 6. Add the dried dill leaves and dried celery leaves to the sauce. Simmer over low heat for 8 minutes, stirring constantly, until thickened and smooth. Return the peppers to the sauce and sprinkle with parsley and mustard seeds to serve.