Stuffed Peppers

Cut the tops of peppers into small pieces, remove seeds.

Put the pork through the grinder. Roast finely chopped onion in fat, add meat.

Season with garlic, salt and pepper. Cook with the egg, the cooked long grain rice until smooth, fill in the pods. Cook roux of fat and flour, stir with the cooked, strained and seasoned tomatoes to make a sauce.

Place the stuffed peppers in buttered ramekins, cover with tomato sauce and cook in the oven at 200°C for 20 to 25 minutes until soft.

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