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Stuffed peppers in a Roman pot

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Ingredients for 6 servings:

  • 6 bell peppers (green, red or yellow are also fine)
  • 1 kg minced beef
  • onion(s)
  • 3 m.-sized eggs
  • 2 slices of toast
  • 1 tbsp mustard

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Prepare the Roman pot. Soak the bread. In the meantime, peel and finely chop the onion and mix it with the minced meat, eggs, mustard, and the remaining spices. Then squeeze the bread dry and mix it in. Cut open the tops of the peppers and remove the seeds. Fill with the minced meat. Place in the pot and cook at 200°C fan-assisted (do not preheat) for 60 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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