STUFFED PEPPERS (ARDAY-INFLUS)

Ingredients

• 4 peppers Sweet green peppers
• 1 pound Ground meat
• 1 egg Egg
• 1 onion Onion
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Citric acid (Quantity estimated (not specified in original recipe))
• 1 tablespoon Water (Quantity estimated (not specified in original recipe))
• 1 cup Tomatoes, sliced (Quantity estimated (not specified in original recipe))
• 1/2 cup Water
• 1 tablespoon Sugar (Quantity estimated (not specified in original recipe))
• 1/2 tablespoon Flour
• 1/2 tablespoon Fat (butter or oil)

Instructions

1. 1Cut off the blossom end of the sweet green peppers. Remove the seeds and any membranes. Set aside.
2. 2In a bowl, combine the chopped meat, egg, grated onion, salt, and citric acid (dissolved in a little water). Mix well to combine.
3. 3Carefully stuff the prepared peppers with the meat mixture, but do not overfill them. Replace the top of each pepper.
4. 4Melt the fat (butter or oil) in a saucepan. Add the sliced tomatoes, then carefully place the stuffed peppers in the saucepan. Pour in 1/2 cup of water. Cover and let steam for 30-45 minutes, or until the peppers are tender.
5. 5In a small bowl, combine citric acid and sugar to taste. Set aside. In a separate small pan, brown the flour with the fat (butter or oil). Add the sweet-sour mixture to the gravy and stir until thickened.