Pimientos del Piquillo Rellenos de Carne
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 12 small roasted red peppers (canned--piquillo peppers)
- 1⁄2 lb ground beef
- 1⁄2 lb ground pork
- 2 cloves garlic, mashed
- 1 tablespoon chopped parsley
- 2 tablespoons flour
- milk
- 2 eggs, beaten
- 3⁄4 cup breadcrumbs
- sunflower oil (for frying)
- 1 medium onion, minced
- 2 cloves garlic, mashed
- 1 cup white wine
- 1 tablespoon chopped parsley
- 1⁄4 teaspoon nutmeg
- 1 cup tomato sauce
- salt and pepper
directions
- Mix together the meats, garlic and parsley, and season with salt and pepper to taste.
- Brown the ground meat over medium high heat (no oil necessary) until done, and drain grease.
- Add flour, stir well, and a little bit of milk (about 1/4 to 1/2 cup) and stir until thickened.
- Fill each pepper with meat mixture and seal with a toothpick.
- Dredge peppers first in egg, then in bread crumbs.
- Make the sauce: Heat 2 tablespoons olive oil over medium heat.
- Sautee onion and garlic until transparent, then add white wine, 1 tablspoon chopped parsley and nutmeg and reduce the wine a bit.
- Add tomato sauce and simmer 20 minutes.
- Meanwhile, fry the peppers: Heat oil over medium high heat.
- Fry peppers until golden, about 3-5 minutes total, and drain on paper towels.
- Place peppers in a serving dish, and pour sauce over and serve.
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