Stuffed Tri-Colored Peppers
These tri-colored stuffed peppers are one of my husband's favorite recipes. He loves all three things: peppers, the colors, and the fillings—this one or something similar, depending on what ingredients he has on hand.
Ingredients · Servings 4
- 6 peppers
- 2 leeks
- 1 onion
- 2 tablespoons of extra virgin olive oil
- 400g of pork loin
- Shall
- Pepper
- 200g of mushrooms
- 2 tablespoons of fried tomato sauce
- 65 g brandy
- 200g of liquid cooking cream
- Cheese for gratinating to taste
Method · 35 min
- Cut off the stem end of each pepper, which will serve as a lid. Remove the seeds from the inside.
- Wash the leeks and slice them thinly. Peel and chop the onion.
- Put the oil in a frying pan over the heat and sauté the leeks and onion.
- Dice the meat into small cubes, season with salt and pepper, and add it to the pan. Cook for five minutes, stirring occasionally.
- Clean the mushrooms and chop them. Add them to the pan and let them cook for a couple of minutes.
- Add the tomato sauce and brandy. Let it simmer for a couple of minutes.
- Stir in the cream. Let it boil until the cream thickens slightly.
- Cook for another 3 minutes over medium heat. Taste and check if it's to your liking.
- Divide the filling inside the peppers and place them in the air fryer—about 3 fit. Put the lids in too, next to the peppers. Set the air fryer for 12 minutes at 180ºC.
- After that time, check if they're cooked to your liking—my husband likes them a little firm. Take out the basket, add the grated cheese, put them back in, and program for another 3 minutes at 200ºC.
- Serve immediately and enjoy!
Recipe for stuffed three-colored peppers
- Cook for another 3 minutes over medium heat. Taste and check that it's to your liking.
