Soak the bread in cool water, then drain the excess liquid. Mix it with the minced meat, egg, chopped green pepper and spices. Season with salt and black pepper, knead a mince, then store it for 30 minutes in the refrigerator.
Put the pork breasts on a counter top (or table) and gently tenderize them. Then season to taste with salt and black pepper. Spread the mincemeat evenly over them. Wrap them in a roll, fasten it with a thick thread.
Heat the olive oil and fry the stuffed pork breasts on all sides evenly. Transfer to a suitable tray, top with oil from the frying, the white wine and a little water and bake in moderate 356°F (180 °C) oven for 90 to 100 minutes.
Serve with a side salad by choice, or sauteed vegetables.