Roasted stuffed peppers
Roast beef? We put it in peppers! Here's a tasty and satisfying one-pot meat and vegetable dish. The recipe is of medium difficulty and takes two hours to prepare.
Ingredients · Servings 4 persone
- 4 peperoni del corno rossi
- 600 g polpa di vitello
- 1 carota
- 1 cipolla
- 1 gambo di sedano
- 1 uovo
- Parmigiano Reggiano Dop
- noce moscata
- vino bianco secco
- olio extravergine di oliva
- sale
- pepe
Method · 2 ore
- Mondate il sedano, la carota e la cipolla e tagliateli a pezzetti.
- Rosolate la carne in un tegame adatto al forno, con un filo di olio, le verdure a pezzetti e un pizzico di sale, voltandola su tutti i lati in modo da insaporirla bene, per 5-6 minuti.
- Sfumate con mezzo bicchiere di vino poi trasferite il tegame nel forno a 160 °C per circa 1 ora.
- Sfornate l’arrosto, lasciatelo raffreddare poi tagliatelo a pezzi e passateli al mixer tritandoli insieme con 2 cucchiai di parmigiano grattugiato, l’uovo, sale, pepe e un pizzico di noce moscata. Otterrete un impasto.
- Lavate i peperoni e tagliateli a metà per il lungo, senza eliminare il picciolo.
- Eliminate i semi e i filamenti interni.
- Distribuite l’impasto di arrosto all’interno dei peperoni e adagiateli su una teglia foderata con carta da forno.
- Cospargeteli con abbondante parmigiano grattugiato e infornateli a 200 °C per 5-7 minuti.
- Sfornateli e serviteli caldi.
Roast Beef Stuffed Peppers: Our Recipe
The peppers—we used the horn type, so called for their distinctive shape—are cut in half lengthwise, seeds and membranes removed, and stuffed with the roast. They are then sprinkled generously with grated Parmesan cheese and baked at 200°C for 5-7 minutes.
Procedure
- Step 1 Clean the celery, carrot, and onion and chop them. Step 2 Brown the meat in an ovenproof pan with a drizzle of oil, the chopped vegetables, and a pinch of salt, turning it on all sides to coat it well, for 5-6 minutes. Step 3 Pour in half a glass of wine, then transfer the pan to the oven at 160°C (320°F) for about 1 hour. Step 4 Remove the roast from the oven, let it cool, then cut it into pieces and blend them in a blender, along with 2 tablespoons of grated Parmesan cheese, the egg, salt, pepper, and a pinch of nutmeg. You will obtain a paste. Step 5 Wash the peppers and cut them in half lengthwise, without removing the stem. Step 6 Remove the seeds and internal filaments. Step 7 Distribute the roast mixture inside the peppers and place them on a baking sheet lined with baking paper. Step 8: Sprinkle generously with grated Parmesan cheese and bake at 200°C for 5-7 minutes. Step 9: Remove from the oven and serve hot.
