Stuffed Peppers in Tomato Sauce

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 red onion, and cut the butter into smaller pieces.

Grind both types of meat to a medium coarseness, then thoroughly mix in a bowl with the milk-soaked rolls, eggs, salt, pepper, crushed garlic, and 130 g of chopped onion. Let the mixture rest for 10 minutes.