oma's stuffed peppers

Here's what you'll need for the stuffed peppers:

- 1kg/2lbs ground meat (beef or mixed)
- 6-8 bell peppers (whatever color you like)
- 1 cup rice
- 1 onion, chopped
- tomato paste
- ketchup

- 2-3 tablespoon of flour
- salt, pepper, paprika, parsley

First, we'll make the meatballs because they'll take 45 min - 1 hour to boil. In a bowl, mix the meat, chopped onion, rice, seasoning, and parsley. Before you get your hand all meaty, put a big pot of water with a dash of salt to boil. Then mix everything with your hands. The size of the meatballs will depend on the size of your bell peppers. (I usually make a few without peppers.) While they boil, hang out, listen to music, or do some homework if you're feeling productive.

After about 45 minutes, start preparing the bell peppers. Some people like to save the tops as lids because they think it's "cute," but I just throw them away. Wash inside and out. If you have giant bell peppers, you could even cut them in half. When the meatballs are done, take them out of the water. Take about a cup or two of the broth and put it in a sauce pan. Fill the original pot (still with the rest of the broth) up with wather and boil the peppers.

In the sauce pan with the broth, add about half a cup of ketchup and a small can or two of tomato paste. Whisk in a table spoon or two of flour and boil for a minute. When the peppers are soft (maleable, but not falling apart), drain the water and introduce a meatball to each pepper; cover with sauce. Finished.