Stuffed Peppers in White Wine

Main Dishes | World cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This dish can be prepared in advance — it is just as delicious when reheated.

Ingredients

Chicken Egg - 1 piece
Chopped Sage Leaves - 1 teaspoon
Garlic - 1 clove
White bread - 1 piece
Milk - 1 fl oz
Serrano Chili - 3.5 oz
Salt - to taste
Dry White Wine - 6 fl oz
Wheat Flour - 1 tablespoon
Potato - 1 piece
Turnips - 2 pieces
Onion - 1 head
Beef - 5.3 oz
Pork Blood - 5.3 oz
Safflower Oil - 17 fl oz
Orange Bell Peppers - 12 pieces

Step by Step guide

Step 1

Cut the tops off the peppers, but do not discard them, and remove the seeds. Finely chop the onion, peel the tomato and cut it into 4 pieces, and slice the peeled carrots. Remove the crusts from the bread and soak it in hot milk. Finely chop the garlic. Beat the egg with a fork.

Step 2

If you are not using minced meat, finely chop the meat and ham and mix them in a bowl. Squeeze the bread, add it to the meat along with the garlic, parsley, egg, and wine. Sprinkle the mixture with salt and mix well.

Step 3

Fill the peppers with the mixture using a spoon and secure the tops with wooden toothpicks. Heat the oil with two tablespoons of water in a deep skillet. Place the peppers in the skillet — three at a time — and cook over low heat for 10 minutes. Then, using a slotted spoon, transfer the peppers to a wide pot in a single layer.

Step 4

Drain everything from the skillet except for 50 ml of juice, reheat it, add the onion, and cook over low heat, stirring, for 10 minutes until it turns brown. Add the tomato and carrots and cook, stirring, for another 5 minutes. Sprinkle with flour and cook for another 12 minutes, then pour in the wine and 1 liter of water — boil for 15 minutes. Allow to cool slightly, transfer to a blender, blend everything, and pour over the peppers in the pot. Sprinkle with salt and cook over low heat, gently turning the peppers occasionally, for 15 minutes. Serve in a warmed deep dish.