1. Pre-cooking the oats

Rinse the oats, then cook them in twice the amount of slightly salted water for about 8–10 minutes. They do not need to be completely soft, as they will soften further inside the peppers. Drain and let them cool slightly.

2. Preparing the filling

Chop the onion very finely. In a large bowl, mix together:

• the minced meat
• the pre-cooked oats
• the egg
• the onion
• the crushed garlic
• the salt, pepper, and ground paprika

Mix and knead thoroughly until you get a homogenous mixture.

3. Stuffing the peppers

Wash the peppers, cut off the tops, and remove the seeds and core. Spoon the filling into the peppers, but do not pack it too tightly, as the oats will expand further during cooking.

4. Preparing the tomato sauce

Heat a little oil in a large pot, then pour in the tomato puree and water. Add the salt and sugar, and stir to combine.

5. Cooking

Carefully place the stuffed peppers into the sauce. Cook over medium heat for about 40–45 minutes, covered with a lid.