Peperoni ripieni di carne
You can make stuffed red peppers with anything you like, but they do go well with beef.
➤ Serves 2
➤ Preparation 10 minutes
➤ Cooking 50 minutes
2 large red peppers
200g lean minced beef
1 small onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
150ml beef stock
65ml dry white wine
20g plain flour
a handful of flat-leaf parsley, chopped
a pinch of ground cinnamon
1 tbsp tomato purée
2 tbsp olive oil
2 tbsp breadcrumbs
3 tbsp grated Parmesan cheese
Preheat the oven to 190ºC/Gas Mark 5. Halve the red peppers, removing the core and seeds. Drizzle with 1 tbsp of olive oil and place on a baking tray in the oven, skin-side down for 30 minutes.
While the peppers are roasting, heat the remaining oil and brown the mince in a large pan on a medium heat, breaking it up as it browns (around 2 minutes). Add the onions and garlic and fry for 2 minutes, stirring continuously. Stir in the flour, and cook until brown, then add the stock and wine, along with the salt, pepper, parsley, cinnamon and tomato. Bring to the boil, then lower the heat to simmer for 20 minutes.
Next spoon the meaty sauce into the pepper halves. (Save any extra sauce for a tasty pasta topping.) Top with the breadcrumbs and Parmesan and place in the oven for 15 minutes. Serve with plain rice, salad or fresh tagliatelle.
