Stuffed peppers with rice and tomato sauce

Stuffed peppers with rice

• 70 g onions, cut in halves
• 1 garlic clove (optionnel)
• 300 g beef mince
• 2 slices white bread, cut in pieces
• 20 g mustard
• ½ tsp salt
• 1 tsp sweet paprika
• ¼ tsp ground black pepper
• 1 egg
• 4 peppers, red, green or yellow
• 1200 g water
• 2 heaped tsp vegetable stock paste, homemade
  ou 2 vegetable stock cubes (for 0.5 l each)
• 250 g long grain rice

Tomato sauce

• 40 g butter, cut in pieces
• 40 g plain flour
• 500 g tinned chopped tomatoes
• 50 g tomato purée
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 tsp sugar
• 1 tsp lemon juice