Wash the peppers, cut off the tops (do not throw them away) and hollow them out. Steep the peppers in hot water for 20 minutes.
Fry the chopped onion with the parsley in hot fat.
Steam the prepared rice and mix it with the minced meat and the egg. Salt the mixture and mix it with the onion and parsley.
Fill the mixture into the peppers. Put lids on the peppers, secure with a toothpick and place in an ovenproof dish.
Pour tomato sauce over stuffed peppers and let them steam for 45 minutes in a preheated oven at 180 °C.
Preparation Tip:
Stuffed peppers are a classic of home cooking.
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