Stuffed Bell Pepper

INSTRUCTIONS

• 1
  Preheat the oven to 180 ˚C.
• 2
  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.
• 3
  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.
• 4
  Cut off the tops with stems from the bell peppers and remove the seed cores. Shake out any remaining seeds from the bell peppers. Fill the bell peppers to the brim with the meat mixture.
• 5
  Spread the remaining onion and chopped butter in a roasting pan. Add the stuffed bell peppers, pour in water to a height of 1 cm, and place in the preheated oven for 50–60 minutes or until the internal temperature of the bell peppers reaches 85 ˚C. Transfer the cooked bell peppers from the roasting pan to a plate and set aside.
• 6
  Pour all the juices, including the onion, from the roasting pan into a saucepan. Cook over high heat until all the liquid evaporates from the saucepan and only fat and onion remain at the bottom.
• 7
  Reduce the heat by half, add the flour, and sauté for 30 seconds, stirring constantly. Pour in 750 ml of water, bring to a boil, and, stirring constantly with a flat wooden spoon, scrape off the formed fond, which will dissolve in the water after a while. Reduce the heat to one-third and simmer slowly for 20 minutes, stirring occasionally.
• 8
  There should be 400 ml of finished sauce remaining. If there is more, briefly boil it down over high heat. If there is less sauce, add water, bring to a boil, cook for half a minute, and remove from heat. Strain the sauce through a fine sieve into a clean saucepan and season with salt and pepper to taste.