Peppers Stuffed With Meat

Peppers Stuffed With Meat

Peppers stuffed with meat: presentation

Peppers stuffed with meat are a classic of our tapas. Although they may be a recipe of use, they are so rich that it is well worth stewing a meat for the filling. I have prepared this recipe with rickrack peppers because, because of their size and intense flavor, they make them ideal for filling. With this same filling you can make other recipes of stuffed vegetables.

Although bechamel is usually used for the filling, I preferred to give a special touch with cream (half cream) because we get a much more intense flavor and a very creamy texture. I assure you that they are a real delight.

Peppers Stuffed With MeatIngredients:

  • For 25 stuffed peppers
  • 2 cans of canned rickrack peppers (25 peppers)
  • 600 g of mixed ground beef (pork and beef)
  • 100 ml cognac
  • 1 onion
  • 2 garlic
  • 3 tablespoons tomato sauce
  • 150 ml cooking cream (half cream)
  • Extra virgin olive oil
  • Salt
  • nutmeg
  • Ground black pepper
  • Flour and eggs to batter

Peppers stuffed with meat: recipe preparation

  •  Put a pan on the fire and pour a good stream of extra virgin olive oil. Cook the minced meat and stir it so that it separates and there are no crumbs. Season with salt and black pepper to your liking. Let it cook until it starts to brown.
  •  Add two whole garlic (in the end it will be much easier to remove them if they are not peeled) and the onion finely chopped with a knife or with the chopper. Cook over medium heat until the onion is transparent. From time to time move it with a spatula or spoon (wood or silicone).
  •  Add the glass of cognac and let the alcohol evaporate. Once reduced, add half a glass of water. Cover and lower the heat so that the onion and the meat become tender.
  • Add three tablespoons of tomato sauce (here I leave you the recipe of the homemade tomato sauce) , the cream and season with salt, nutmeg and black pepper to your taste. Let it reduce until thick. Once it has already thick consistency, remove the garlic, remove the pan from the fire and let it cool.
  •  Drain the peppers and leave them on absorbent paper to dry them a little, this way you can fill them more easily.
  •  Take a pepper and, with the help of a small spoon, introduce the filling already cold. Do the same with each of the peppers.
  •  Pass each pepper for flour, taking care that it reaches everywhere and then for beaten egg. Fry in a frying pan in plenty of oil. Once browned, leave in a dish on kitchen paper. And you already have the peppers stuffed with meat ready to serve. I hope you like them.


If you want to use to make more quantity and thus to be able to freeze, I suggest that you put the peppers, once you have them filled, on a tray covered with a kitchen film. Place them separated from each other and bring the batter to the freezer. Once frozen, store them in a bag and have them ready to prepare at any time.

The meat of the filling can be cooked in fillets and, once cooked, pass through the chopper. It will look like a paste and you will not notice the little balls when you eat. It is a matter of taste.

You can substitute the cream for a bechamel (I leave here the recipe) so that this dish is less caloric and even, instead of frying them, you can accompany them with an onion sauce and rickrack peppers (I leave you here the recipe) .

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