Stuffed peppers with rice and tomato sauce

Stuffed peppers with rice

• 70 g onions, cut in halves
• 1 garlic clove (optionnel)
• 300 g beef mince
• 2 slices white bread, cut in pieces
• 20 g mustard
• ½ tsp salt
• 1 tsp ground sweet paprika
• ¼ tsp ground black pepper
• 1 egg
• 4 peppers, red, green or yellow
• 1200 g water
• 2 vegetable stock cubes (each for 0.5 l)
  ou 2 heaped tsp vegetable stock paste, homemade
• 250 g parboiled rice

Tomato sauce

• 40 g butter, cut in pieces
• 40 g flour
• 500 g crushed tomatoes, canned
• 50 g tomato purée (concentrated)
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 tsp sugar
• 1 tsp lemon juice