John Myers
Contents
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Ingredients
- 500 g Minced lamb
- 5 Red Pointed peppers
- 1 Red Onion, finely diced
- 1 Chili peppers, finely chopped
- 2 Garlic cloves, finely grated
- 1 stale Rolls soaked in milk
- 1 Egg
- 1 tbsp Dijon mustard
- Sweet paprika
- 500 g Chunky tomatoes
- 1 tbsp Powdered sugar
- 1 bunch Parsley, chopped
- Black pepper from the mill
- Salt
- Oil
Instructions
- Cut the lid off the pointed peppers, remove the core and then cut the pointed peppers into 3 rings of the same size. Place the top rings on a plate and finely dice the pointed rings and set aside,
- Squeeze out the roll and put it in a bowl, add the minced meat, the egg and mustard and then season with plenty of sweet paprika and salt and pepper and then knead into a homogeneous dough. Then fill the pepper rings with this dough tightly.
- Now heat some oil in a saucepan and sear the rolls on both sides and then place them in a flat baking dish.
- Now sauté the onion, the diced pointed peppers and the chopped chilli in the roasting set and dust with the powdered sugar and caramelize a little while turning and then deglaze with the chunky tomatoes and now also add the grated garlic, bring to the boil once, remove from the stove and Season to taste with salt and pepper and then pour over the filled rolls and place them in the oven at 160 degrees for 1 hour.
- Afterwards, maybe season the sauce again, it wasn't necessary for me, it was perfect. Serve the rolls with the sauce over rice and sprinkle with fresh parsley.
