1. Meat (beef and pork mix 1:1)
2. Onions 2 kg
3. Peppers of your choice
6. Sour Cream
Take the meat and then spend it through a meat grinder along with onions. For stuffed peppers, add boiled rice (in the ratio of 1:1). This makes the dish more rich and saturated. Add a little butter to make the mixture softer. For the filling, mix the sour cream and water all in the same consistency of 1:1. The peppers must be tightly put in a pot and inside them the cream liquid so that the tip only peaks slightly out. Cook over high heat for 40 minutes until peppers soften. After about 10 minutes, take out of the water and add salt/paprika. Serve with a dollop of thick cream and a glass of hot milk.