John Myers
Ingredients for 4 servings:
- 5 red bell peppers (or however many fit in the pot)
- 1,000 g minced meat, mixed
- ½ cup onion(s), roasted
- ½ jar capers
- 1 small can of tomatoes, peeled
- Paprika powder
- salt and pepper
- olive oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Before use, place the Roman pot in water for about 1/2 hour. Meanwhile, cut the peppers open so that they have a lid. Wash the peppers and remove the seeds. Take a large bowl and knead the mince, onions and capers with plenty of salt, pepper and paprika in a bowl. Drain the Roman pot and brush with olive oil. Place the peppers next to each other in the pot with the opening facing up. Press the entire filling into the peppers. Simply pile anything that doesn’t fit on top and press the lids on. Drizzle the stuffed peppers with a little olive oil and season the outside with salt and pepper. Put the lid on and let it braise in the oven at about 180 degrees Celsius for half an hour. Check after a while to make sure the peppers aren’t burning, but they should already be blistered and have some colour. Then add the can of tomatoes and close the pot again. Then reduce the heat slightly and leave it in the oven for at least another 45 minutes. You can also leave it in longer, until guests arrive, for example, but then reduce the heat considerably. Rice goes best with it.
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