Today we are going to prepare some peppers stuffed with minced meat, a delicious recipe, ideal as a main course or perfect for dinner time. In addition, it can also be used for a snack, offering each guest a pepper, followed by other snacks that we like.
I have made them with minced beef, but you can also do them by varying the meat of the filling, for example mixing beef and pork, adding ham, using shredded chicken thighs, etc, so that they are to your liking and use them to give out to leftovers that you have in the fridge. Nothing is thrown here, you know.Live to the Palate Peppers stuffed with salmon, avocado and crab, a fresh summer recipe
IngredientsFor 4 people
- Piquillo Peppers 8
- Minced meat 400 g
- Onion 1
- Liquid cream for cooking 50 ml
- Salt and pepper to taste
- Extra virgin olive oil
- Wheat flour a teaspoon of dessert
How to make peppers stuffed with meatDifficulty: Medium
- Total time 35 m
- Elaboration 20 m
- 15 m cooking
With some good tin piquillo peppers, and a good filling, with this recipe everyone is going to suck their fingers. Chop the onion in brunoise and simmer it over low heat. Add the minced meat and sauté it.
When it begins to change color, we add a pinch of flour and some of the liquid from the can of peppers, linking the filling after stirring a little. Carefully fill the peppers with a spoon and place them in a clay dish suitable for the oven.
With the peppers that break, -two or three are enough- and the liquid cream, we prepare a sauce with the blender and use it to cover the peppers before putting them in the oven. We store a little of the sauce to serve above after baking.
We bake the peppers stuffed with meat for 15 minutes at 180º and if we want we can choose to give a touch of gratin so that they have a better presentation. We took to the table and sat down to comfortably receive the praises of the guests.
With what to accompany the peppers stuffed with meat
The recipe of peppers stuffed with meat It is a great main course. As usual, you use bread to graze the sauce, I recommend you start with a light recipe as an entree, for example a great homemade mushroom cream, which always falls well to the stomach.