Make the filling: Soak bread in milk in a bowl. If it's too much milk, squeeze the excess milk. Add lightly beaten eggs, chopped pickled bell peppers (I used 3 halves but it all depends on how big your bell peppers are), peas, cheese and blend well. Add breadcrumbs
Cover the entire surface of meat with stuffing in an even layer
Carefully roll the meat to cover all stuffing
Tie with string or stick toothpicks in to keep the roll together
Put the roll in a pan with 100 ml water, sliced ??garlic, peppercorns and bay leaves.
I've sprinkled some more smoked paprika and dried thyme (1/2 tbsp).
Preheat oven (you can do this while preparing the filling to save time)
Cover with aluminium foil, keep the oven at 200 C = 392 F and cook for about 20 minutes
Remove foil (be careful, the vapors and the foil are hot)
Keep in the over for 10 more minutes at the same temperature