Stuffed bell pepper and onion roast

200 min. total time

Ingredients for 5 portions

Preparation

1. First, slice the peeled onion, then sauté in a pan with some oil, then caramelize with sugar and deglaze with balsamic vinegar. Peel and slice the garlic.
2. Meanwhile, rinse the meat with cold water, pat dry, and cut open for filling, making a cut in the lower third but not all the way through. Then unfold the meat and halve 2/3 of it.
3. Now spread the sliced garlic and onion on the meat and place the halved peppers, without seeds, on top. Roll the meat tightly and wrap with kitchen twine at equal intervals.
4. In a bowl, mix the salt with cumin and a pressed garlic clove, then rub the roast all around with the mixture.
5. Insert the roast on a skewer and let it cook in the grill at about 180°C for 3 hours. The core temperature should be between 65-70°C, then it will still be juicy.

Nutrition score

200 min. total time | 20 min. preparation time | 180 min. cook & rest time