Pimientos del Piquillo Rellenos de Carne

This tasty little dish is very typical all over Spain, this version uses ground meat, though perhaps the most common version uses flaked fish or tuna.

• Ready In: 1 hr 5 mins
• 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

1. Mix together the meats, garlic and parsley, and season with salt and pepper to taste.
2. Brown the ground meat over medium high heat (no oil necessary) until done, and drain grease.
3. Add flour, stir well, and a little bit of milk (about 1/4 to 1/2 cup) and stir until thickened.
4. Fill each pepper with meat mixture and seal with a toothpick.
5. Dredge peppers first in egg, then in bread crumbs.
6. Make the sauce: Heat 2 tablespoons olive oil over medium heat.
7. Sautee onion and garlic until transparent, then add white wine, 1 tablspoon chopped parsley and nutmeg and reduce the wine a bit.
8. Add tomato sauce and simmer 20 minutes.
9. Meanwhile, fry the peppers: Heat oil over medium high heat.
10. Fry peppers until golden, about 3-5 minutes total, and drain on paper towels.
11. Place peppers in a serving dish, and pour sauce over and serve.