Meat Stuffed Pepper Slices w/ Tomato Sauce Print Email

naturally gluten-free

3 large bell peppers, red or yellow and as even as possible
500 g/ 1,1 lb minced meat, beef or lamb
1 egg
1/2 onion, finely chopped
3 TBS parmesan cheese, freshly grated
1-2 TBS parsley, finely chopped
1-2 chili paste
500 g/ 1,1 lb tomatoes, chopped OR tomato sauce OR canned tomatoes
extra-virgin olive oil

Put the minced meat in a bowl, then add egg, onion, parmesan and chili paste. Mix very well.

Cut off the tops and bottoms on the bell peppers and clean the insides of seeds and the white parts.

Stuff the peppers with the meat, be careful to pack it well and that it remains inside the peppers and doesn't escape on the other side.

Cut the now stuffed peppers into 5 cm/2 in thick slices with a sharp knife.

Put the slices in a pan or a skillet together with some olive oil, don't pack them to closely, there should be some space between them.

Fry the slices for 3-4 minutes on both sides, the meat should be a bit browned.

Add the chopped tomatoes and salt in between the slices and cook for about 20 minutes or until the tomatoes have thickened, you will need to stir now and then. If the tomatoeas are a bit bland or acid, add a couple of pinches of sugar as well.
- Serve warm or cold.

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