Sweet and sour arista
24 recipes
Peppers stuffed with Corfiana
ingredients
servings
2
Celery
1 stem
Carrots
2 unit
Ground veal meat
150 grams
Ground pork meat
150 grams
Fresh rosemary
2 sprigs
Beef broth
2 cups
Canned tomato sauce, without salt
1 cup
Salt
to taste
Nutmeg
to taste
Cloves
to taste
Red peppers
1 unit
Yellow peppers
1 unit
Carnaroli rice
200 grams
Dill
2 spoons
Onions
1 unit
Cinnamon
to taste
Oregano
1 spoon
Red wine
1 glass
Juniper berries
5 grams
single courses from Greece
Peppers stuffed with Corfiana
Peppers stuffed with Corfiana
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty baked peppers. Of course on the beach of Corfu they all have another flavor ... But they were so good that I could not not do them here! I recommend, the main ingredient that gives the particular taste and smell to the recipe is the dill!
preparation
step 1
First of all, prepare a classic meat sauce. Fried onion, celery, carrot, put the meat with rosemary, nutmeg, juniper, clove, salt, blend with wine, add a cup of broth and the sauce and cook for at least an hour.
step 2
Ready the sauce put aside and boil the rice for 8/10 minutes (no more). Meanwhile, wash and clean the peppers and keep the petiole aside.
step 3
Now drain the rice and mix it well with the sauce, adding plenty of dill (I used the dry one but it is also fresh), oregano and if you want a lemon zest.
step 4
Fill the peppers with the rice you have prepared and store the stuffed peppers (and closed with the stalk) in a small pan, salt to the surface and brush with a little 'oil to prevent them from drying in the oven.
step 5
Bake in preheated oven at 180 ° C for about 40 minutes ... And serve warm, naturally as a single dish!
