Put the coarsely chopped tomatoes and onions in a large pot and simmer slowly. When everything is well soft, strain the tomatoes.
Make a light roux with lard and a little flour and add to the tomato sauce. Add a little sugar to taste. If you like, you can also add fresh oregano and a clove of garlic.
For the peppers, season the mince with egg and the spices and stuff into the seeded peppers. Place the peppers in a buttered ovenproof dish and top with pieces of butter.
Pre-fry the peppers for about 40 minutes at 160 °C in the preheated oven. Pour the strained paradeiss sauce over the peppers and roast in the oven for another 30 minutes. Serve with rice.
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