Meat-Stuffed Red Bell Peppers

by admin2205

Meat-Stuffed Red Bell Peppers

Aromatic Trail Here is a super simple yet super aromatic dish created specifically to pair with oak-aged red wines, especially merlot, but… Beef Meat-Stuffed Red Bell Peppers European Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

INGREDIENTS

  • 3 medium yellow onions, chopped
  • 2 cloves of garlic, crushed
  • 15 ml (1 tablespoon) olive oil
  • 15 ml (1 tablespoon) butter
  • 10 ml (2 teaspoons) paprika
  • 65 ml (¼ cup) raisins
  • 250 ml (1 cup) breadcrumbs
  • 65 ml (¼ cup) whole milk (3.25%)
  • 454 g (1 lb) medium ground beef
  • 1 egg
  • 10 ml (2 teaspoons) sesame oil
  • 4 red bell peppers
  • Salt, pepper
  • 250 ml (1 cup) beef broth

INSTRUCTIONS

  1. Preheat the oven to 180 °C (350 °F).
  2. In a pan, sauté the onion and garlic in the olive oil and butter mix. Add the paprika and raisins and remove from the heat. Reserve and let it cool.
  3. Mix the breadcrumbs and milk in a bowl.
  4. In another bowl, combine the meat, egg, breadcrumb mix, sesame oil and mix evenly. Add the cooled down onion, garlic and raisins preparation and mix evenly. Season to taste. Reserve.
  5. Cut the top off of each red bell pepper, remove the seeds and white membranes and stuff with the meat preparation.
  6. Place the red bell peppers in an oven-ready dish and pour 125 ml (½ cup) of beef broth. Cover with tin foil.
  7. Place in the oven and bake for approximately 45 minutes or according to the size of your bell peppers.

Aromatic Trail

Here is a super simple yet super aromatic dish created specifically to pair with oak-aged red wines, especially merlot, but also cabernet sauvignon or cabernet franc, which all share aromatic tones with the red bell pepper/sesame oil/paprika triumvirate.

Aromatic Tricks

Going from a fish-stuffed yellow bell pepper — one of our recipes published in the 4 volume Papilles pour tous! series — to a beef-stuffed red bell pepper was quite obvious! All that was missing was some paprika and toasted sesame seeds, which have a great synergy with roasted red bell pepper, and the Papilles! aromatic magic happened. Barrel-aged Merlot wines,are the perfect companion to that aromatic synergy.

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