Wash the peppers, cut out the lids and remove the seeds and white skins. Cut off the core from the lid and shape into a round shape. Cut potatoes into 4 mm cubes and sauté in olive oil with chopped shallots. Season with salt, pepper, caraway and nutmeg and add about 300 ml water. Steam for about 10 minutes. As soon as the water has evaporated, add the finely diced Braunschweiger. Mix well. Stir in sour cream, marjoram, parsley, caper flowers, egg and mountain cheese and season with pepper and salt (it should be a thick mixture). Pour the mixture into the peppers, press down well and put the lids on. Brush the stuffed peppers with liquid lard and place in an ovenproof dish. Mash tomatoes with sugar, bay leaves, salt and a dash of Tabasco sauce and place in the mold. Cook in the preheated oven at 180 °C convection oven for about 40-50 minutes. Meanwhile, stir the sauce repeatedly. Once the pods are nice and soft, remove and place in deep preheated plates. Finely strain the sauce and let it reduce a little more, if necessary. Season to taste and pour over the stuffed peppers.
Preparation Tip:
Of course, this dish can also be prepared with green peppers.
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