Summary

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

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Instructions

1. Put the Römertopf in water for about 1/2 hour before use.
2. Meanwhile, cut the peppers open so that they have a lid. Wash the peppers and remove the seeds.
3. Take a large bowl, knead the mince, onions, capers with plenty of salt, pepper and paprika in a bowl.
4. 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
5. Press the entire filling into the peppers that don`t fit in, just pile them on top, press the lids onto them.
6. Also drizzle the stuffed peppers a little with olive oil and season with salt and pepper on the outside.
7. 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.
8. Then add the can of tomatoes and close the pot again.
9. 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.
10. Rice goes best with it.