Stuffed Peppers

Prepare the peppers for stuffing, cut the lids into small pieces and remove white inner walls and small seeds. Soak the bread roll in lukewarm water and then squeeze it well. Knead the eggs, bread, minced meat, pepper, salt, long grain rice and a little bit of paprika powder into a nice homogeneous meat dough.

Fill the dough into the pods. Cut the remaining peppers and onions into strips, chop the garlic. Heat the oven to 200 °C. Place the cut vegetables in a large gratin dish and pour the hot clear soup over them. Put the stuffed pod on top and drizzle with a little bit of olive oil.

Put it in the oven for 50 minutes.

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