Stuffed peppers with sour cream sauce

Ingredients

• 9 medium peppers
• 500 g mixed ground meat or ground pork
• 250 g rice
• 2 medium onions (300 g)
• 1 medium red pepper (150 g)
• 30 ml oil
• 15 g parsley
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 200 g smoked pork ribs
• 500 ml water
• 3 garlic cloves
• 5 ml oil
• 300 g sour cream with at least 20% fat
• 50 g butter
• 8 g flour

Preparation

1. Take the sour cream out of the fridge 15 minutes before you make the sauce. Cut off the tops of the peppers or remove their stems, then scoop out the seeds and ribs. 2. Chop the onions and red pepper. Heat 30 ml of oil in a pan and sauté them for 3 minutes, until slightly softened. Add the rice and sauté for another 3 minutes, until translucent. 3. Add the mixture to the ground meat, then add the chopped parsley, 1 teaspoon of salt and 1/2 teaspoon of pepper. Mix well. 4. Fill the peppers without packing the mixture right up to the top. Arrange them upright or on their sides in an ovenproof pot, among the pieces of smoked pork ribs. 5. Pour 500 ml of water into the pot and cover it. Put the pot in an oven preheated to 180°C for 90 minutes, until the peppers have softened and the rice and meat are cooked. 6. Chop the garlic. Heat 5 ml of oil in a clean small saucepan and sauté it for 2 minutes, until fragrant. 7. Coat the butter in flour and add it to the saucepan with the sour cream. Stir the sauce gently and let it simmer for 5 minutes. Take a few spoonfuls of hot sauce and gradually stir them into the saucepan. 8. Pour the sauce over the peppers and mix it with the liquid in the pot. Let everything simmer gently for another 2 minutes.