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Clean the bell peppers, scrape out seeds and membrane with spoon.
Heat oil in a skillet over medium heat and stir-fry the minced onion for 1 min. In a bowl mix the onion with minced meat, salt, pepper, minced parsley and the rice. Stuff the bell peppers with this mixture, place them in a medium sized pan and pour the tomato sauce and water until they are covered completely.
Let it boil at low fire for 40 – 50 minutes, turning them once in the sauce during cooking.
When the meat inside the bell peppers is done, mix the flour with 2 tablespoon of cold water in a cup then stir it in the sauce from the pan. Let it cook for 10 minutes until the sauce thickens and add salt to taste and chopped parsley. Add sour cream on top when served.
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