French-style Stuffed Peppers

Tender pepper skins enclosing a juicy, well-bound filling. The cooking juices reduced with white wine coat the bottom of the dish for a rich finish.

• Prep time: 25 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 735
• Protein: 24 g
• Carbs: 41 g
• Fat: 49 g

Ingredients

• 4 piece Red bell pepper ( hollowed out )
• 600 g Pork and beef stuffing ( room temperature )
• 100 g White rice ( cooked )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 1 piece Egg ( whole )
• 20 g Flat-leaf parsley ( chopped )
• 1 tbsp Thyme ( leaves only )
• 100 ml Dry white wine
• 2 tbsp Extra virgin olive oil
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 200 ml Beef stock

Instructions

1. Vegetable preparation

   Cut off the tops of the peppers. Remove the white membranes and seeds from the inside without piercing the skin. Set the tops aside.

2. Sweating the aromatics

   In a pan with a drizzle of olive oil, sweat the finely diced onion and minced garlic until translucent, without browning.

3. Making the filling

   Mix the pork and beef stuffing with the cooked rice, egg, chopped parsley, and the onion-garlic mixture. Season with salt, pepper, and thyme. The filling should be supple.

4. Stuffing and baking

   Fill the peppers generously. Place them in a baking dish, pour the white wine and stock into the bottom. Replace the tops.

5. Cooking and basting

   Bake at 180°C. Halfway through, baste the peppers with the juices from the dish. The skin should be slightly wrinkled and the filling should pull away from the edges.

Chef's tips

• Regularly baste the peppers with the juices from the dish to keep the skin from drying out.
• If the top browns too quickly, cover with parchment paper.
• The cooked rice in the filling absorbs the excess meat juices and stays moist.

Storage

Keeps for 3 days in the refrigerator. The juices will solidify; simply reheat gently in the oven to return them to liquid form.