For stuffed peppers, wash peppers and remove the stem, remove seeds and veins inside with a pointed knife.
Heat the lard. Saute onion and garlic until lightly browned and add meat. Sauté, stirring frequently, and season with salt and pepper. Bring the water to the boil briefly, stir in the soup powder and rice and simmer gently for a few minutes until the soup evaporates.
Mix into the roasted minced meat until overcooled. Stuff the peppers with the meat-rice mixture and steam in a tomato sauce in the oven, covered at 180 °C.
Arrange the stuffed peppers with the tomato sauce and serve.
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