Stuffed Bell Pepper
60 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Preheat the oven to 180 ˚C.
Cut the rolls into 2 cm cubes, mix with milk in a bowl, and let stand for 30 minutes. Finely chop the onion. Cut the butter into smaller pieces.
Grind both types of meat to a medium coarseness and mix well in a bowl with the rolls soaked in milk, eggs, salt, pepper, garlic, and 130 g of chopped onion. Let rest for 10 minutes.
Chef's tip
If the bell peppers are smaller and you have leftover meat filling, simply form meatballs from it and bake them alongside the bell peppers or fry them in a pan until golden brown. First, form a small ball from the meat and fry it in a pan. Let it cool briefly and taste it. This way you'll know if the filling is seasoned enough. Turn off the oven, place the cooked bell peppers inside, and leave the oven door ajar. The bell peppers will stay hot while you prepare the perfect sauce.