Spanish Stuffed Peppers
Spanish Stuffed Peppers
4-5 large green peppers
Cut excess stem from the top of each pepper. Place, top down, on a baking sheet lined with foil. Bake at 350 degrees fro 30 minutes. Check to see if the peppers are soft. If so, turn off the oven and allow peppers to cool inside the oven. If they are not quite soft enough, allow them to cook a few more minutes and keep checking on them.
Cool the peppers and then cut off the tops and discard seeds.
Sauce
4 ounces olive oil
2 cloves of garlic
1 Tbsp.
1 pound ripe tomatoes
8 ounces dry white wine
1 tsp
1 medium onion
1 bay leaf
salt
Lightly brown chopped garlic in hot oil; add chopped onion and cook over low heat for 15 minutes. Add flour, paprika and stir; add diced tomato, bay leaf, wine and a little salt. Cook slowly for 15 min., stirring from time to time; strain sauce and set aside.
Stuffing
2 Tbsp breadcrumbs
1 egg
1 pound finely ground pork
2 Tbsp chopped parsley
1 medium onion
1 cup of cognac or brandy
2 Tbsp olive oil
salt and pepper
Slowly cook finely chopped onion in oil, until soft and slightly golden color. Let cool.
Mix cooled onion, meat, breadcrumbs, egg, cognac, parsley, salt and pepper into a compact mass. Divide into portions for each pepper; and fill peppers with stuffing.
Cooking and Presentation
Dredge stuffed peppers in flour, then in beaten egg. Fry in a small amount of olive oil at low heat until golden brown.
Place fried stuffed peppers in caserole, cover with sauce and cook in oven at medium temperature for about 15 minutes. Serve hot.
Wine Suggestions
Tempranillo! Need I say more?
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