Stuffed Peppers with Paradeissauce

First cut out the stalk from the peppers round and remove, remove the seeds and save the lid.

Heat the oil in a frying pan and fry the chopped onion and minced meat. Season with salt, pepper, marjoram and mustard and pour the mixture into the peppers.

Put the lid back on and roast in the oven at about 180 degrees for about 30 minutes. In the meantime, for the paradeissauce, lightly fry a diced onion.

Add a tablespoon of sugar and let it caramelize. Pour in the strained tomatoes. Bring to the boil and season to taste with salt, pepper and sugar.

Serve the stuffed peppers with the paradeis sauce.

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