Ingredients:
8 green peppers, 1 lb minced pork meat, 7 tablespoons cooked rice, salt, ground black pepper, 1 tablespoon ground red onion
for the sauce:
3 lb ripe tomatoes, 2 tablespoons sugar, 1 level tablespoon, salt, 1 bunch of knob celery leaves, 2 tablespoons flour

Remove the stems and the veins of the peppers without breaking the shells. Wash and set aside. Mix well the meat and the cooked rice in a large bowl, add the onion, some salt and ground black pepper. If you are making separate balls, add the beaten egg to hold the mixture together. Otherwise, stuff the pepper shells with the meat mixture. Pierce the shells with a pin a few places to prevent them from bursting. Wash the tomatoes. Remove the stem and blend in a blender. Strain it into a large pot. Add sugar, salt and celery leaves, finally add 1/2 – 3/4 cup of water. The tomato should cover the stuffed peppers. Bring the liquid to a boil over high heat, shaking the pot occasionally. Reduce the heat and cook, covered, for 30 minutes. When done, remove the peppers. Mix the flour with 3 oz cold water, add to the tomato liquid and boil for 2-3 minutes until the sauce thickens. Before serving place the peppers in the sauce again, heat. Customarily served with boiled potatoes, but instead you can serve it with slices of fresh white bread
as well.

Preparation time: 1 hour 20 minutes
One serving: 1798 kJ/430 kcal