Peppers stuffed with rice and minced meat .
3 bell peppers (can be red or different colors, but suitable for
1/2 kg of minced meat
100 g of serrano ham
6 tablespoons olive oil
1 clove garlic
1/2 glass of white wine
1 large jar of crushed tomato
Pumpkin seeds (optional)
Wash, dry and remove the seeds from the red peppers after
cutting them from above.
Place them in a baking dish and reserve.
In a saucepan, pour olive oil and put it over low heat, add the
garlic cloves and once golden, add the onion, which we also
poach over low heat until transparent.
Add the minced meat and cut the Serrano ham into very small
pieces. Season with salt and pepper and stir well until the
meat is done. Add half a glass of white wine and let it reduce
so that the alcohol evaporates.
Add crushed tomato with salt and a pinch of sugar, and
oregano, and let cook for approximately 20 minutes. We try
that it is well salted.
Once the stuffing is done, the time has come to put our stuffed
peppers in the oven.
To do this we take the peppers that we had reserved and with
a spoon we fill them with the minced meat, sprinkle grated
cheese on top and optionally some pumpkin seeds, which will
give it a very special touch.
We leave in the oven preheated to 180ºC, with heat up and
down for approximately 20 minutes.