Mediterranean octopus
second courses from Italy
Peppers Stuffed With Meat
Peppers Stuffed With Meat
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
I have a soft spot for stuffed vegetables: zucchini stuffed with tuna, rice tomato those of my mother are unbeatable, meat peppers and / or rice and so on and so forth. In a few moves I made these rich peppers stuffed with meat. Features? Besides being delicious, are gluten-free, dairy-free, soy-free, grain-free, paleo and no eggs.
preparation
step 1
First, turn the oven to 180 °, which will warm up while preparetete peppers.
step 2
Let's start by filling peeling the onion and cutting it in chunks. Drain the capers and chop with onions and olives with a crescent or a mixer.
step 3
Add the mixture in a bowl with the beef, a little salt, spices, nutritional yeast and a few tablespoons of tomato sauce.
step 4
Work the mixture until it is homogeneous and soft, possibly add some additional tablespoon tomato puree.
step 5
Let the peppers: wash and dry them.
step 6
Cut the upper cap that you keep aside and helping with a boxcutter eliminated from the pepper plants seeds, being careful not to puncture lortaggio.
step 7
Now, using a spoon filled peppers, pressing the mixture well inside the back of the spoon.
step 8
Arrange the peppers on a baking sheet covered with parchment paper and cover with aluminum foil. Bake in preheated oven at 180 degrees for about 30 minutes.
step 9
After this time eliminated the dalluminio sheet and add the caps
step 10
Cook until the pepper does not begin to soften, possibly passing the grill for the last 5-10 minutes, so as to brown the surface.
step 11
Serve the peppers stuffed with meat hot, warm or at room temperature.