Pimentos Recheados

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.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 651
• Protein: 18 g
• Carbs: 51 g
• Fat: 38 g

Ingredients

• 4 piece Red bell pepper ( hollowed out )
• 400 g Pork and beef stuffing ( minced )
• 150 g White rice ( cooked )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( crushed )
• 100 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 piece Flat-leaf parsley ( chopped )
• 1 tsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Tomato pulp ( mixed with the cooking juices )

Instructions

1. Preparing the peppers

   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. Sautéing the aromatics

   In a skillet, heat the olive oil. Sauté the chopped onion and garlic until translucent, without browning.

3. Cooking the stuffing

   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. Filling and wetting

   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. Roasting

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Best reheated over low heat in its sauce to keep the pepper tender.