Stuffed Peppers À La Didi
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large bell peppers, red
- 650 g minced meat, half beef, half pork
- 1 large egg (s)
- 1 roll, stale
- water, warm, for soaking
- 1 teaspoon chilli flakes
- 1 teaspoon cayenne pepper
- 1 teaspoon pepper, white
- 1 teaspoon, leveled paprika powder, noble sweet
- 1 teaspoon, sprinkled paprika, hot pink
- 1 teaspoon, heaped thyme
- 1 teaspoon, heaped parsley
- 1 teaspoon, heaped basil
- 1 teaspoon, heaped oregano
- 2 teaspoons, heaped salt
- 1 small onion (s), finely chopped
- 1 small shallot (s), finely chopped
- 2 cloves garlic, pressed
- some olive oil, for frying
For the sauce:
- some olive oil, for frying
- 1 medium onion (s), finely chopped
- 1 medium shallot (s), finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoon tomato paste
- 2 tablespoon herbs Provence
- 0.25 liter ¼ vegetable stock
- 700 g tomato (s), passed
- 0.5 tablespoon ½ sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and dry the peppers and cut off a lid with the stalk. Remove the seeds and the whites inside.
- Soak the bun in a bowl of warm water. Sweat the onion, shallot and garlic cloves in olive oil. Squeeze out the roll and add to the minced meat mixture with the egg, spices and herbs. Add the onion, shallot and garlic and mix and knead everything.
- Stuff the mixture tightly into the hollowed out peppers.
- Grease a roasting pan or baking dish with olive oil and heat. Put the peppers in with the open side down and fry them. Then remove the peppers and set aside.
- For the sauce in the roaster, sauté the onion, shallot and garlic in olive oil. Add the tomato paste and roast briefly. Deglaze with 1/4 liter of vegetable stock. Add the tomatoes, the sugar and the herbs of Provence, briefly bring to the boil. Season to taste with salt and pepper.
- Place the peppers in the roaster with the open side up. Place the cut lids on the peppers and fix with toothpicks.
- Let simmer in a preheated oven at 200 ° C for about 35 minutes. If necessary, cover towards the end of the cooking time so that the lids do not turn black.
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