Romanian-Style Stuffed Peppers Draft

How I make it

Filling

1. Fry the onions in the oil in a skillet until translucent. Drain and set aside to cool.

2. In a bowl, combine the beef, rice, fried onions, 1/2 cup of the tomato paste, the eggs and the garlic.

3. Season with salt and pepper and knead well until evenly mixed.

Sauce

1. In a wide pot, heat the chicken stock with 2 cups (1/2 liter) of the water.

2. Add the remaining 1/4 cup tomato paste and the diced tomatoes, season with salt and pepper, and bring to a boil.

3. Lower the heat and simmer until the sauce thickens slightly.

Stuffing and cooking

1. Cut off the stem end of each pepper to make an opening and remove the seeds.

2. Pack the filling in with your fingers, pressing out any air pockets. Fill them well and let some filling poke out of the opening.

3. Dip the open end, where the meat shows, in a little flour to hold the filling together.

4. Bring the sauce back to a boil and stand the peppers in it, openings facing up.

5. Add the remaining 2 cups (1/2 liter) water, or enough to cover, and bring to a boil.

6. Cook over low heat for about 30 minutes.

What I've learned

• If you like, add 2-3 bay leaves to the sauce.