Summary

Ingredients

• 2 bell peppers, (color yellow to red)
• 50 ml broth
• pepper
• 2 slices ham, cooked
• 4 pork roulade (s)
• 250 g quark
• Hot peppers
• Hot peppers, dried
• 2 tablespoons oil
• 0.25 liter ¼ water or broth

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Instructions

1. Clean, wash and cut the peppers into pieces. Stew in the broth until soft. Season with pepper and mix with the hand blender. Then maybe let the puree boil down a bit. If you have a pepper to hand, you can cut it into pieces and cook it, but then don`t puree everything at once, but as you like so that it doesn`t get too spicy. Otherwise with separate Season the peppers.
2. Mix the slightly cooled mass with the quark. Spread out the roulades and cover with 1 / 2-1 slice of cooked ham. Then put a dollop of the pepper mousse on top and roll it up. Pin with skewers.
3. Fry the roulades in hot oil in a pan. Pour in water or broth and let simmer for approx. 1-1 / 2 hours with the lid closed (over low heat).
4. Thicken the gravy with a sauce thickener and serve as a sauce with potatoes.