Hungarian stuffed peppers with barley

Ingredients

• 100 g Barley, hulled
• 8 pcs Green pepper
• 500 g Turkey mince
• 2 pcs Egg
• 1 pcs Onion
• 4 clove Garlic
• 1 tsp Mild red paprika powder
• 500 ml Tomato paste
• 1/2 pcs Celery root
• 1 tbsp Erythritol
• 500 ml Homemade vegetable stock

Method

1. Cook the barley for 30 minutes, then drain. Dice the peppers.
2. Dice the peppers.
3. Mix the minced meat with the finely chopped and sautéed onion, barley and spices. Set aside 2 cloves of garlic.
4. Stuff the peppers with the filling, then form dumplings with the rest.
5. Pour the tomato paste into a large saucepan.
6. Add the celery cut into 2-3 pieces, crushed garlic and season to taste with salt, pepper and erythritol.
7. Add the stock and bring to the boil.
8. Place the peppers and meatballs in the sauce. If there is not enough, add more liquid.
9. Cover and cook for 45 minutes over medium heat. Shake the pan occasionally.
10. Serve while still warm.