Robert's stuffed peppers from the Dutch oven

Ingredients for 8 servings:

• 8 large red bell peppers, washed, tops cut off and set aside
• 5 onions, brown, peeled, diced
• 2 bunch parsley, washed, finely chopped
• 1 bell pepper(s), green, washed, pitted, cut into large cubes
• 5 garlic cloves, peeled, finely diced
• 1 can corn with red beans
• 3 tbsp paprika powder, hot
• 3 tbsp, heaped paprika powder, smoked, mild for the children, otherwise the hot version!
• 1 tbsp thyme
• 1 tbsp marjoram
• 1 tbsp, heaped black pepper from the mill
• 1 tsp, heaped celery salt
• 2 rolls, stale, soaked, squeezed
• 2 eggs
• 1.3 kg minced beef, best quality
• 3 tbsp germ oil
• 250 ml red wine (e.g. Cabernet Sauvignon)
• 700 g tomatoes (organic), pureed
• 1 cup BBQ sauce (STUBB’S SMOKEY MESQUITE LEGENDARY)
• 300 g cheese, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

The smoky version!

Prepare the Dutch oven. For the filling, place half each of the parsley, garlic, and onion in a large bowl, along with the bread rolls, eggs, corn with the red beans, and the ground beef. Add all the seasonings and mix well. Then press the filling firmly into the peppers. To prepare the sauce, have all the ingredients ready in the Dutch oven. When the Dutch oven is well heated, add the remaining onions and after 20 seconds, the oil. Once the onions have taken on a good color, add the remaining parsley and garlic, the green pepper, and the remaining caps from the red peppers, which have also been roughly chopped. Sizzle for another minute, stirring vigorously. The garlic shouldn’t overbrown, otherwise it will become bitter. Deglaze with half of the red wine and reduce slightly. Then top up with the remaining wine, the passata, and the STUBB’S BAR-BQ sauce. Mix well. Spread a thick layer of grated cheese on the stuffed peppers and press down, then place the peppers upright in the Dutch oven. It’s always a bit of a trick to ensure they stay upright and don’t fall over. If there’s any leftover cheese, just sprinkle it on top. If some drops into the sauce, no problem, it will only make it thicker. Put the lid on. The temperature should be around 200°C. I’m currently cooking this in a gas grill because my Dutch oven station isn’t finished yet. If you’re using charcoal birquettes, place the recommended number of coals on top and bottom. Cooking time is about 2 hours. Check halfway through and three-quarters of the time to see if you need to top up the liquid. This is usually not necessary, as the peppers will still lose liquid. Under certain circumstances, you may need to stand the peppers upright again. When everything is ready, the cheese will have reached a nice brown color. Stir the sauce again and serve. There are many different side dishes, from bread and salad to grilled potatoes, etc. Good luck with them!