John Myers
Pointed Peppers
The perfect pointed peppers recipe with a picture and simple step-by-step instructions.
- 1 kg Pig meat
- 2 Pointed peppers approx. 300 g
- 2 Yesterday’S rolls
- 4 Onions approx. 200 g
- 2 tsp Salt
- 2 tsp Sweet paprika
- 2 tsp Mild curry powder
- 1 tsp Ground cumin
- 2 Eggs
- 4 tbsp Breadcrumbs
- 0,5 Cup Sunflower oil
- Breadcrumbs
- Clean, wash and finely dice the pointed peppers. Soak the rolls in water and squeeze out well Peel the onions and finely dice them. Put all ingredients (1 kg pork meat, 300 g pointed paprika, 2 squeezed rolls, 200 g onion, 2 teaspoons salt, 2 teaspoons sweet paprika, 2 teaspoons mild curry powder, 1 teaspoon ground cumin, 2 eggs and 4 tablespoons breadcrumbs) in a bowl and Mix / knead well. Shape meatballs (approx. 24 pieces) with moistened hands, roll in breadcrumbs and fry in portions with sunflower oil (½ cup) until golden-brown. The pointed bell peppers taste very good cold and warm!
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