Stuffed Peppers in Tomato Sauce

Preparation

1. Cut a lid with the stalk off each pepper and remove the seeds and white membranes. Pour boiling water over the peppers briefly and leave them to stand for a few minutes.
2. Knead the mince, cooled rice, egg, onion, garlic, parsley, mustard, marjoram, paprika, salt and pepper together thoroughly.
3. Fill the peppers with the mixture and put the lids on. Shape any remaining filling into small meatballs.
4. For the sauce, soften the onion in olive oil until translucent, add the passata, water, tomato purée, stock powder, balsamic vinegar and sugar and bring to the boil.
5. Set the stuffed peppers and the meatballs in the sauce, bring to the boil once more and cook covered over a low heat for 35 to 45 minutes.
6. Season the sauce with salt, pepper and, if needed, a little more sugar and serve the peppers with rice or boiled potatoes.

Drink with it

• Red wine · excellent match

  Zweigelt, Blaufränkisch or young Sangiovese

  Fresh acidity and cherry fruit stand up to the sweet-and-sour tomato sauce, and little tannin does not disturb the mince.

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• Pale lager · good match

  Märzen or Helles, cool

  The round malt sweetness takes up the tomato, and the carbonation frees the mouth again after the minced meat.

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• Rosé · good match

  Dry rosé, such as a Zweigelt rosé

  Red berry fruit and acidity suit pepper and tomato and are lighter than a red wine.