Stuffed Peppers | Traditional Flavors

Preheat the oven to 180 °C. Cut the rolls into 2 cm cubes, mix them 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 fineness, then thoroughly mix them in a bowl with the milk-soaked rolls, eggs, salt, pepper, crushed garlic, and 130 g of chopped onion. Let rest for 10 minutes.

Cut off the tops of the peppers along with the stems, and remove the seed core. Shake out any remaining seeds. Stuff the peppers with the meat mixture all the way to their rims.