Sprinkle Bulgarian pepper on top. Wrap the mold with foil in 3 layers. Put it on a baking sheet, pour water into the pan (create a water bath). Put in the oven, preheated to 180 degrees, and bake for 1 hour and 40 minutes. Cool the finished terrine to room temperature, drain the excess juice and, wrapping with cling film, press down (about 5 kg). Put the terrine in the refrigerator for a day.