Stuffed Peppers and Tomatoes

For stuffed peppers and tomatoes, steam the rice in salted water. Head and scoop out the peppers and tomatoes, saving the lids.

Finely chop the onion and garlic and sauté in oil until translucent. Soak the bread rolls in a little water and squeeze.

Knead with minced meat, rice, eggs, parsley and marjoram, season with salt and pepper. Fill the peppers and tomatoes with the mixture and put the lids on.

Put some olive oil in a frying pan, put the stuffed peppers and tomatoes in it, pour some beef broth over it and roast the stuffed peppers and tomatoes in the oven at 180 degrees for 50-60 minutes.

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