Rosa Cooking

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Stuffed peppers baked with bechamel sauce

This decorative dish with stuffed pepper halves and bechamel sauce will charm your favorite guests.

Preparation steps

  • Mix the contents of the Fanta bag for stuffed peppers and sarma with 100 ml of lukewarm water and let it stand for a few minutes.
  • Add minced meat and rice to the prepared Fant and mix well.
  • Fill the mixture with cleaned, washed and hollowed peppers.
  • For the tomato sauce, fry the flour briefly in oil until golden brown, add the mashed tomatoes, nutmeg, salt and white pepper. Drizzle with water as needed.
  • Arrange the stuffed peppers in the sauce and cook covered for about 30 minutes, turning the peppers occasionally.
  • Fry the flour briefly in heated melted butter, pour in the milk, stir, then remove from the heat as soon as it boils and add a little grated nutmeg.
  • Add a little salt and pepper. Remove the peppers to a board, cut them in half, pour over the béchamel sauce and bake in a fireproof dish for another 10 minutes at 190 ° C.

Serving

Serve with mashed potatoes.

Advice

Use cold milk to prepare the béchamel.

Tags

boy pepper rice

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