John Myers
Ingredients for 3 servings:
- 3 small bell peppers
- 1 medium-sized zucchini (350g-400g)
- 3 tomatoes, diced
- 2 tbsp sour cream
- 1 tsp, heaped tomato paste
- 500 g minced pork, lean and freshly minced by the butcher
- 1 onion(s), chopped
- Salt and pepper, black
- 1 pinch(s) rosemary, ground
- 3 eggs
- 3 tbsp breadcrumbs
- 4 tbsp cheese, grated (Grana Padano)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Healthy food from the Roman pot
Rinse the earthenware pot. Wash the peppers and pat dry. Cut out the stems and carefully remove the seeds and membranes. Lightly salt the inside of the peppers. Wash the zucchini and pat dry. Just about trim off the blossom end and the stem. Cut off a piece about 3 cm from the blossom end and set aside. Cut the remaining piece into 3 pieces and place them upright. Using a teaspoon, carefully scrape out the fluffy inside and set aside. Make sure the pieces retain a closed bottom! Lightly salt the inside of the hollowed-out zucchini pieces. Place the ground meat on a large plate and season with salt, pepper, and rosemary. Add the onions and eggs and mix with a fork. Mix the breadcrumbs with 2 tablespoons of grated cheese and stir this into the meat mixture. Mix in the small, finely diced zucchini piece. Fill the prepared vegetables with the meat mixture and form the remaining meatballs into small balls. Wash the tomatoes, halve them, remove the stems, and dice them. Mix the sour cream with a little salt and tomato paste. Place the stuffed vegetables in the earthenware pot, scattering the diced tomatoes under the peppers and spreading the sour cream under the zucchini. Spread the zucchini batter around the meatballs, then place the meatballs on top. Cover the earthenware pot and place it on the lowest rack in a cold oven. Bake at 200°C (top/bottom heat) for about 70 minutes. Then remove the lid, sprinkle 2 tablespoons of cheese evenly over the dish, and bake uncovered for 5 minutes. Serve with white rice.
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