Cut out peppers stems in a circle, pull out and set aside. Remove seeds, rinse pods and briefly pour boiling salted water over them. After about 5 minutes, drain the water, rinse the pods with cold water and drain well on a paper towel with the opening facing down. For the filling, first lightly fry the chopped onion together with parsley in a little clarified butter or oil and let it cool down again. Knead the minced meat with cooked rice, egg, roasted onion, garlic, salt, pepper, marjoram and – if necessary – some water to a smooth mass and fill the peppers with it. Close the peppers with the inverted stems by inserting the latter with the stem into the mixture. Grease a suitable ovenproof frying pan, place the peppers side by side, sprinkle with salt and drizzle with melted butter. Roast in the oven preheated to 180 °C for about 1/2 hour, turning once in between. In the meantime, prepare the tomato sauce by roughly chopping the tomatoes and finely chopping the onions. Heat the fat in a saucepan and fry the onions until light. Dust with flour, stir and pour hot soup. Add the chopped tomatoes, season with salt, pepper and a little sugar, season with vinegar and cook until soft. Once the peppers have been cooked for about 30 minutes, strain the tomato sauce through a fine sieve or a fine whisk.
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