Roberts Stuffed Peppers from Dutch Oven

Summary

Ingredients

• 8 large bell peppers, red, washed, lid cut off and set aside
• 5 onion (s), brown, peeled, diced
• 2 bunches parsley, washed and finely chopped
• 1 bell pepper (s), green, washed, pitted, cut into large cubes
• 5 clove (s) garlic, peeled and diced
• 1 can corn with red beans
• 3 tablespoon paprika powder, hot pink
• 3 tablespoon, heaped paprika powder, smoked, mild because the children, otherwise the spicy version!
• 1 tablespoon thyme
• 1 tablespoon marjoram
• 1 tablespoon, heaped black pepper from the mill
• 1 teaspoon, heaped celery salt
• 2 roll (s), stale, soaked, squeezed out
• 2 egg (s)
• 1.3 kg minced beef, best quality
• 3 tablespoon germ oil
• 250 ml red wine (e.g. Cabernet Sauvignon)
• 700 g tomato (s) (oranic), strained
• 1 cup BBQ sauce (STUBB`S SMOKEY MESQUITE LEGENDARY)
• 300 g cheese, rated

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Instructions

1. Prepare the Dutch oven.
2. For the filling, put half of each of the parsley, garlic and onions in a large bowl, along with the rolls, eggs, corn with the red beans and the ground beef. Also add all the spices and mix everything well. Then press the filling firmly into the peppers.
3. For the preparation of the sauce, place all the ingredients on the Dutch oven ready.
4. When the Dutch Oven is well heated, add the remaining onions and, after 20 seconds, the oil. As soon as the onions have taken on a good color, add the rest of the parsley and garlic as well as the green peppers and the remains of the lid of the red peppers, also roughly diced. Sizzle well for another minute, stirring vigorously. The garlic shouldn`t get too brown, otherwise it will turn bitter. Deglaze with half of the red wine and reduce slightly. Then fill up with the rest of the wine, the tomatoes and the STUBB`S BAR-B-Q sauce. Mix well.
5. Put the grated cheese really thick on the filled peppers and press on and then place the peppers standing in the Dutch Oven. Always a little trick that they stop and don`t fall over. If there is still cheese left, simply spread it on top. If something falls into the sauce, no problem, it just makes it creamier.
6. Put the lid on. The temperature should be around 200 °. My preparation was currently still in the gas grill, as my Dutch oven station is not yet finished. If you work with coal birch beds, place the coals at the top and bottom with the recommended number.
7. The cooking time is approx. 2 hours. After half and three quarters of the time, check whether liquid needs to be topped up. Most of the time this is not necessary as the peppers will also lose liquid. Under certain circumstances, it may be necessary to straighten the pods.
8. When everything is ready, the cheese has also achieved a nice browning. Mix the sauce again and serve. There are various kinds of side dishes, from bread and salad to grilled potatoes, etc.
9. Good luck!

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