John Myers
Peppers with Minced Salami and Cheese Filling
The perfect peppers with minced salami and cheese filling recipe with a picture and simple step-by-step instructions.
- 500 g Red pointed peppers
- For the filling:
- 250 g Mixed minced meat
- 50 g Salami
- 40 g Grated cheese
- 5 piece Dried tomatoes
- 1 piece Onion
- 2 piece Clove of garlic
- 1 piece Pretzel stick
- 1 tsp Tomato paste
- 1 tsp Mustard hot
- 1 piece Egg
- 1 Msp Pizza seasoning
- Salt pepper
- Breadcrumbs
- For braising:
- 50 ml White wine
- 250 ml Vegetable broth
- 0,5 tsp Tomato paste
- 1 tbsp Flour
- 1 piece Bay leaf
- Salt, pepper, sugar, sweet paprika
- Possibly cold mixed cornstarch
- Cut the salami into small cubes, finely chop the dried tomatoes. Cut the pretzel stick into thin slices and soak in a little milk. Finely dice the onion and sauté in a little butter, leave to cool. Process all filling ingredients (press garlic) into a dough, leave to rest for a while.
- Cut off the flower of the Parika, remove the pips and skins, rinse again. Then fill the pods with the mince. Then dip the pods with the mince in breadcrumbs.
- In a little clarified butter, first briefly fry the peppers on the blunt side (the crumbs should be light brown, then fry the pods all around as usual – do not let them turn black (bitter). Take out and keep warm. Now briefly roast the tomato paste in the casserole, Dust the flour over it and pour in the white wine.
- Add the stock, briefly bring to the boil. Place the parika pods in the broth and stew on a low heat for about 1 1/2 hours. Turn halfway through, add spices. At the end of the cooking time, remove the bay leaf, remove the pods from the broth and keep warm again. Season the broth to taste, season if necessary and bind to the sauce with cornstarch.
- Round off the finished sauce with a pinch of butter. Serve the pods with sauce and mashed potatoes (or other side dish).
- During the test cooking I used twice the amount of mince and a quarter more salami and cheese, which resulted in the filling being left over. If that happens: Form meatballs from the mixture with wet hands, roll them in crumbs (this prevents the cheese from leaking out when melting) and fry as usual. Tastes too.
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