- 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
- Preheat the oven to 180 °C (350 °F).
- 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.
- Mix the breadcrumbs and milk in a bowl.
- 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.
- Cut the top off of each red bell pepper, remove the seeds and white membranes and stuff with the meat preparation.
- Place the red bell peppers in an oven-ready dish and pour 125 ml (½ cup) of beef broth. Cover with tin foil.
- Place in the oven and bake for approximately 45 minutes or according to the size of your bell peppers.
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.
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.