Stuffed Pepper Rolls
Ingredients
- 8 pcRed bell pepper (whole)
- 250 gGround beef 15% fat (fresh)
- 250 gGround pork (fresh)
- 1 pcYellow onion (finely minced)
- 2 pcGarlic (minced)
- 30 gWheat flour
- 250 mlWhole milk
- 20 gUnsalted butter
- 30 mlExtra virgin olive oil
- 100 mlDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchNutmeg
- 12 pcPiquillo peppers (drained and patted dry)
Method
Tender red peppers stuffed with a creamy meat filling. The glossy sauce coats the dish, releasing aromas of roasted pepper and reduced white wine.
- 1
Place the whole red peppers under the oven grill. Turn regularly until the skin blisters and blackens. Remove, cover for 10 minutes, then remove the skin and seeds. Meanwhile, carefully drain the Piquillo peppers.
- 2
In a skillet with olive oil, sauté the chopped onion and garlic without browning. Add the beef and pork, sear over high heat, breaking up the pieces with a spatula.
- 3
Sprinkle the flour over the meat. Stir for 2 minutes to cook the roux, then gradually pour in the milk. Stir until the stuffing thickens and coats the spoon.
- 4
Season with salt, pepper, and nutmeg. Stuff each Piquillo pepper with the filling. Use the roasted red pepper strips to line the dish or double the rolls. Arrange tightly in a baking dish.
- 5
Drizzle with white wine and butter. Bake at 180°C. Baste halfway through cooking until the juice is syrupy and the peppers are glossy.
Frequently asked questions
How do you get this dish right?
- Do not over-salt at the beginning, as the reduction of white wine concentrates the flavors.
- If the filling is too loose, continue cooking for a few minutes to evaporate the moisture from the milk.
How long does this dish keep?
Store for up to 3 days in the refrigerator. Reheat gently in the oven at 150°C to preserve the creaminess of the filling.
