Traditional Stuffed Peppers | Juicy Recipe

Preheat the oven to 180 °C.

Cut the bread rolls into cubes of approximately 2 cm, place them in a bowl with the milk, and let them soak for 30 minutes. Finely chop the onion and cut the butter into small pieces.

Mince both types of meat (pork and beef) and mix them well in a large bowl together with the milk-soaked bread rolls, eggs, salt, pepper, crushed garlic, and 130 g of the chopped onion. Let the mixture rest for 10 minutes.