Peppers stuffed with mushroom and beef ragout

Ingredients for 4 servings:

• 8 small bell peppers, red (tomato peppers)
• 250 g beef fillet(s), cut into fine strips
• 250 g chanterelles, cleaned and roughly chopped
• 1 shallot(s), finely diced
• 1 handful of raisins
• 1 handful of tomatoes, dried, cut into fine strips
• 1 handful of pine nuts
• 2 packs of cheese, red cheese, e.g. Rougette
• 1 jar Marsala
• 1 tbsp soup vegetables, salted, alternatively granulated stock or similar.
• 2 cloves garlic, finely chopped
• 1 handful of parsley, flat, roughly chopped
• 300 ml beef stock
• 1 tsp cornstarch
• salt and pepper
• Cinnamon

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut a lid off the peppers and blanch them both in boiling salted water for 3-4 minutes, then immediately plunge them into cold water. Sear the meat quickly and quickly in a very hot pan with oil. When it’s nicely roasted, remove it and set it aside. Reduce the heat, adding a little more oil if necessary, and first sauté the soup vegetables, then sauté the chanterelles with the diced shallots. Deglaze with the Marsala and let it reduce for a moment, then add the stock. Now add the sun-dried tomatoes, simmer gently for a few more moments, and season with the garlic, salt, pepper, and a pinch of cinnamon. (The cinnamon shouldn’t be noticeable afterward.) Bind the mixture with the starch mixed with a little water, then add the parsley and pine nuts. Place the blanched peppers in an ovenproof dish and fill with the ragout; you can also scatter some around them if you like. Slice a thin layer of the cheese crust off one side and scoop out small portions of the inside with a spoon. Place a cheese topping on each pepper, replace the tops slightly askew, and bake everything in the oven for 5 minutes. We ate it with coarse white bread.