Stuffed Peppers in Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 red pepper (s) (or whatever fits in the pot)
- g 1,000 minced meat, mixed
- 0.5 ½ cup onion (s), roasted
- 0.5 ½ glass capers
- 1 small Can (s) tomato (s), peeled
- Paprika powder
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Put the Römertopf in water for about 1/2 hour before use.
- Meanwhile, cut the peppers open so that they have a lid. Wash the peppers and remove the seeds.
- Take a large bowl, knead the mince, onions, capers with plenty of salt, pepper and paprika in a bowl.
- Drain the Roman pot and brush with olive oil. Place the bell pepper bodies side by side in the pot with the opening facing up
- Press the entire filling into the peppers that don`t fit in, just pile them on top, press the lids onto them.
- Also drizzle the stuffed peppers a little with olive oil and season with salt and pepper on the outside.
- Put the lid on and let it simmer in the oven at about 180 degrees for half an hour, after a while check whether the peppers aren`t burning, but they should already have bubbles and some color.
- Then add the can of tomatoes and close the pot again.
- Then reduce the heat a little and leave it in the oven for at least 3/4 hour, but you can also leave it in for longer until the guests come, but then reduce the heat significantly.
- Rice goes best with it.
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