Authentic home cooking from Spain, with US measurements. 
Stuffed Peppers with Meat
Open in Cookpad AppSteps
- 1
Peel and chop the garlic and onion. Sauté them in a skillet or oven-safe pot with a little olive oil. Lightly brown the garlic, then add the onion and a pinch of salt. Cook over medium heat, occasionally adding a splash of water to deglaze and lift the sugars.
- 2
Wash and chop the carrots, then add them to the pot. Stir and add a splash of water after a few minutes as needed.
- 3
Wash and dice the zucchini and green bell peppers, then add them to the sautéed mixture.
- 4
Season the ground meat with salt and pepper, then add it to the vegetables. Mix well, breaking up any clumps. Cook thoroughly, then add the strained tomatoes, salt, pepper, and your chosen spices. Let cook for about 15 minutes over low heat, stirring occasionally. Set aside.
- 5
Prepare the piquillo peppers. Using a spoon, fill each pepper with the meat mixture.
- 6
For the sauce, add the caramelized onion and all negat to a skillet. Once hot, add the heavy cream and tomato paste. Stir well and cook for about 5 minutes.
- 7
Add the stuffed peppers and your choice of shredded cheese to the sauce. Let them heat together for a couple of minutes.
- 8
For the final touch, broil in the oven until golden. Enjoy!
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