Stuffed Paprika Pod with Tomato Sauce

Peppers stuffed with ground pork belly and beef front mixture, served with tomato sauce.

Ingredients:

Range for 10 peppers: 250 g beef front 250 g pork belly 120 g of root Vegetable Recipes (carrots, celery, parsley) 10 pcs large bell pepper pods 5 pcs tomatoes (tomato paste) 2 pcs onions 1 pcs eggs 2 tbsp breadcrumbs 1-2 tbsp sugar wild spices (whole peppercorns, allspice, bay leaves) ground black pepper smooth flour lukewarm water lard vinegar salt

Procedure:

1. Rinse the beef front and pork belly in lukewarm water, then grind in a meat grinder
2. Add salt, ground pepper, one egg, breadcrumbs and one finely chopped or grated onion, mix everything carefully and divide into ten equal portions
3. Prepare the peppers; rinse them, clean them, remove the pips and seeds, then fill the peppers with the prepared meat
4. Melt the lard in a saucepan, put in the root Vegetable Recipes, cleaned and cut into noodles, add one grated onion, fry, season with wild spices, vinegar and top up with tomatoes or tomato puree, cover with lukewarm water and boil briefly
5. Place the filled pepper pods in the pot on the prepared base, cover with a lid and simmer for 30-45 minutes, then remove the pods and keep warm
6. Before the end of the boil, sweeten the sauce with sugar, add salt, strain through a colander over the pepper pods and simmer everything briefly.

Recommendation:

Suitable side dishes: Porridge.