Not the prettiest picture but a tasty recipe. My husband made it and doesn’t recommend it as a weekday recipe because it is “fiddly” and a bit time consuming. We got the recipe from a collection of tapas recipes but served it as a main with quinoa. – Jessica
Ingredients
8 green peppers
2 cups sunflower oil
1/2 lb ground pork (could use any ground meat)
1 slice of bread, crusts removed and soaked in hot milk
1 clove garlic, finely chopped
1 tsp chopped fresh parsley
1 egg, lightly beaten
1 TB white wine
salt
1 large onion, chopped
1 large ripe tomato, seeded and quartered
2 carrots, sliced
1 TB plain flour
3/4 cup white wine
sea salt
Method
1. Cut out the stalks and remove the seeds from the peppers.
2. Thoroughly mix meat, bread, garlic, parsley, egg and wine. Season with salt and mix well.
3. Fill the peppers with the meat mixture, using a teaspoon, and secure with wooden cocktail sticks.
4. Heat the oil with 2 TB water in a deep frying pan.
5. Add the peppers, two to four at a time, and cook over a low heat for 10 minutes. Using a slotted spoon, transfer the cooked peppers to a clean saucepan, arranging them in a single layer.
6. Drain all but about 5 TB of the oil from the frying pan and reheat. Add the onion and cook over a low heat, stirring occasionally, for about 10 minutes, until browned. Add the tomato and carrot and cook, stirring occasionally, for a further 5 minutes. Stir in the flour and cook, stirring constantly for 2 minutes, then stir in the wine and 1 litre water. Simmer for 15 minutes.
7. Allow to cool a little, then pour into the saucepan of peppers.
8. Season with salt and cook over a low heat, stirring occasionally, for 15 minutes. If the sauce is too thick, add a little hot water.
9. Serve in a warm deep dish. This dish can be made in advance and is quite delicious when it is reheated.
Yield: 6