Stuffed peppers

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 onions
• 4 garlic cloves
• 1 roll
• 2 eggs
• salt and pepper
• n. B. Dill
• e.g. oregano
• e.g. paprika powder
• e.g. cayenne pepper
• 4 bell peppers
• 500 ml broth
• 2 tbsp tomato paste
• 1 shot of red wine
• 1 can of chopped tomatoes (approx. 400 g)
• n. B. Sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dice the onions and garlic. Hollow out and wash the peppers, and soak the bread roll in water. Place the minced meat, eggs, half of the diced onions, and garlic in a bowl. Squeeze out the liquid from the bread roll and add it to the pan. Season with salt and pepper and stuff the mixture into the peppers. Form the remaining meat into meatballs. Fry the remaining onions and garlic in a large pot with the meatballs until browned. Add tomato paste and continue frying. Deglaze with red wine and simmer for about 2 minutes. Add the stuffed peppers and pour in the stock. Bring everything to a boil and simmer with the lid on for about 45 minutes. After about 30 minutes, add the canned tomatoes, turning the peppers occasionally. At the end, remove the peppers and season the sauce with the remaining spices to taste and thicken. Return the peppers to the sauce. Serve with rice and/or bread. Note: I like to experiment and use whatever ingredients I have on hand. These could include bay leaves, balsamic vinegar, or various spices like rosemary, etc. I also sometimes sear the stuffed pods on all sides, depending on my preference.