Grandma's stuffed peppers Berlin style

Ingredients for 4 servings:

• 500 g pointed peppers
• 400 g minced meat, mixed, e.g. minced meat and beef
• 1 egg(s)
• 1 roll
• ½ m.-sized onion(s)
• 3 m.-large tomato(s)
• 500 ml instant meat broth
• salt and pepper
• Clarified butter for frying
• 2 tbsp, heaped sauce thickener, if needed

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

from the 4 liter pressure cooker

Soak the bread roll in water in a bowl. Finely chop the onion. Once the bread roll has softened, squeeze out the water. Add the minced meat, onion, egg, pepper, and salt. Mix everything well and season to taste. Cut the peppers open at the stem, remove the core, and rinse. Finely chop the tomatoes. Stuff the peppers with the prepared minced meat. Form meatballs/meat cakes from the remaining minced meat. Heat the clarified butter in a 4-liter pressure cooker. First, brown the meatballs all over. Remove from the pot and set aside. Gradually brown the peppers on the head (filling) first. Then brown the sides of the peppers until browned and toasty. Remove the first few browned peppers from the pot and brown the others as described. With the last few peppers, add the chopped tomatoes and brown them too. Then add all the peppers and the meatballs to the pressure cooker. Pour in the meat broth until everything is covered. Close the pressure cooker (follow the pressure cooker’s instructions) and cook the peppers for about 20 minutes. Before serving, remove the peppers and meatballs from the pot and thicken the sauce with a sauce thickener, if desired. Season again with salt and pepper if necessary. Boiled potatoes go well with this dish. Boiled rice has also become a popular alternative in recent years.