Stuffed Peppers with Tender Wheat

For the Stuffed Peppers with Tender Wheat, start by making the sauce: Remove the skin from the onions and garlic, cut them into small pieces. Heat oil in a saucepan, sauté onions and garlic. Add sugar and diced tomatoes, pour tomato juice. Add thyme and simmer on low heat for about 15 minutes, then finely puree the sauce with a hand blender.

Peel and chop garlic and onion, sauté in oil. Put minced meat in a sufficiently large bowl, mix well with long-grain rice, tender wheat, strained bread, onion-garlic mixture and eggs. Season well with mustard, chopped parsley, salt and pepper.

Rinse peppers, remove caps and take out core. Fill the mince mixture into the peppers and close them with the “lid”. If possible, place the stuffed peppers upright in the sauce and cook in the oven at 180 °C for 30 to 40 minutes with the lid closed until slightly soft.

Pluck basil leaves and chop finely, stir into sauce just before serving. Arrange the stuffed peppers with the sauce on plates.

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