French-style Stuffed Peppers
Ingredients
- 4 pcRed bell pepper (hollowed out)
- 600 gPork and beef stuffing (room temperature)
- 100 gWhite rice (cooked)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 1 pcEgg (whole)
- 20 gFlat-leaf parsley (chopped)
- 1 tbspThyme (leaves only)
- 100 mlDry white wine
- 2 tbspExtra virgin olive oil
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 200 mlBeef stock
Method
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.
- 1
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
In a pan with a drizzle of olive oil, sweat the finely diced onion and minced garlic until translucent, without browning.
- 3
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
Fill the peppers generously. Place them in a baking dish, pour the white wine and stock into the bottom. Replace the tops.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The juices will solidify; simply reheat gently in the oven to return them to liquid form.
