Summary

Ingredients

• 3 small bell peppers
• 1 large zucchini (350g-400g)
• 3 tomato (s), diced
• 2 tablespoon sour cream
• 1 teaspoon, heaped tomato paste
• 500 g minced meat, pork, lean and fresh from the butcher
• 1 onion (s), chopped
• Salt and pepper, black
• 1 pinch (s) rosemary, ground
• 3 egg (s)
• 3 tablespoon breadcrumbs
• 4 tablespoon cheese, grated (Grana Padano)

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Instructions

1. Water the Roman pot.
2. Wash the peppers and pat dry. Cut out the stems and carefully remove the cores and dividers. Lightly salt the inside of the pods.
3. Wash the zucchini and pat dry. Just cut off the base of the flower and the stem.
4. Cut off an approx. 3 cm piece from the side of the flower base and set it aside. Cut the remaining piece into 3 parts and place them upright. With the help of a teaspoon, carefully scrape out the cotton wool inside and set aside. Proceed in such a way that the pieces keep a closed bottom! Lightly salt the inside of the hollowed out zucchini pieces.
5. Put the minced meat on a large plate and season with salt, pepper and rosemary. Add the onions and eggs and fold in with a fork. Mix the breadcrumbs with 2 tablespoons of grated cheese and also work under the meat mixture. Mix in the small piece of zucchini in small cubes. Pour the meat dough into the prepared vegetables and shape what is left into small balls.
6. Wash the tomatoes, cut in half, remove the stalks and dice. Mix the sour cream with a little salt and tomato paste.
7. Put the filled vegetables in the Römertopf, sprinkle the diced tomatoes under the peppers and spread the sour cream under the zucchini. Spread the zucchini floss around it and place the meatballs on top.
8. Close the Römertopf with the lid and place it on the lowest rail in the cold oven. Leave in the oven at 200 degrees (top / bottom heat) for almost 70 minutes. Then remove the lid, sprinkle 2 tablespoons of cheese evenly on the dish and bake open for 5 minutes.
9. White rice goes well with it.