Stuffed Peppers
Ingredients
- 4 pcRed bell pepper (hollowed out)
- 400 gPork and beef stuffing (minced)
- 150 gWhite rice (cooked)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcRound tomato (crushed)
- 100 mlDry white wine
- 3 tbspExtra virgin olive oil
- 1 pcFlat-leaf parsley (chopped)
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlTomato pulp (mixed with the cooking juices)
Method
Tender roasted peppers filled with a juicy meat and rice stuffing, bound by a rich tomato sauce. The aroma of charred peppers blends with seared meat and fresh parsley.
- 1
Cut the top off the peppers to form a lid. Remove the seeds and white membranes inside. Be careful not to pierce the bottom of the vegetables.
- 2
In a skillet, heat the olive oil. Sauté the chopped onion and garlic until translucent, without browning.
- 3
Add the pork and beef stuffing. Sear over high heat while crumbling it. When the meat is browned, stir in the cooked rice, paprika, and chopped parsley. Season.
- 4
Generously fill the peppers with the stuffing. Place them upright in a baking dish. Pour the white wine, crushed tomatoes, and tomato pulp into the bottom of the dish to create a smooth cooking juice.
- 5
Bake at 180°C. The peppers are ready when their skin blisters slightly and becomes tender under the tip of a knife. Baste halfway through cooking with the juice.
Frequently asked questions
How do you get this dish right?
- Do not pack the stuffing too tightly, the rice will still swell slightly with the juices.
- If the peppers won't stand up, slice a thin piece off the bottom to stabilize them.
- The secret is in the deglazing: the white wine must mix well with the tomato juices.
How long does this dish keep?
Keeps for 3 days in the fridge. Best reheated over low heat in its sauce to keep the pepper tender.
