Ingredients:
12 small roasted red peppers ( canned–piquillo peppers)
1/2 lb ground beef
1/2 lb ground pork
2 cloves garlic, mashed
1 tablespoon chopped parsley
2 tablespoons flour
milk
2 eggs, beaten
3/4 cup breadcrumbs
sunflower oil ( for frying)
1 medium onions, minced
2 cloves garlic, mashed
1 cup white wine
1 tablespoon chopped parsley
1/4 teaspoon nutmeg
1 cup tomato sauce
salt and pepper
Directions:
Mix together the meats, garlic and parsley, and season with salt and pepper to taste.
Brown the ground meat over medium high heat (no oil necessary) until done, and drain grease.
Add flour, stir well, and a little bit of milk (about 1/4 to 1/2 cup) and stir until thickened.
Fill each pepper with meat mixture and seal with a toothpick.
Dredge peppers first in egg, then in bread crumbs.
Make the sauce: Heat 2 tablespoons olive oil over medium heat.
Sautee onion and garlic until transparent, then add white wine, 1 tablspoon chopped parsley and nutmeg and reduce the wine a bit.
Add tomato sauce and simmer 20 minutes.
Meanwhile, fry the peppers: Heat oil over medium high heat.
Fry peppers until golden, about 3-5 minutes total, and drain on paper towels.
Place peppers in a serving dish, and pour sauce over and serve.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.