Stuffed Peppers with Peppercorn Sauce recipe
information
490 calories per serving
ingredients
4 medium green peppers
1 day old bread roll
1 onion
175 g (6 oz) minced pork
175 g (6 oz) minced beef
salt and freshly milled white pepper
1 teaspoon paprika
2 eggs
326 g (11 1/2 oz) can sweetcorn, drained
50 g (2 oz) butter
300 ml (1/2 pint) meat stock
150 ml (1/4 pint) single cream
1 teaspoon cornflour
1 tablespoon bottled green peppercorns
1 day old bread roll
1 onion
175 g (6 oz) minced pork
175 g (6 oz) minced beef
salt and freshly milled white pepper
1 teaspoon paprika
2 eggs
326 g (11 1/2 oz) can sweetcorn, drained
50 g (2 oz) butter
300 ml (1/2 pint) meat stock
150 ml (1/4 pint) single cream
1 teaspoon cornflour
1 tablespoon bottled green peppercorns
method
1. Halve and deseed the green peppers, then wash and dry them. Soften the roll in cold water. Finely chop the onion.
2. Squeeze the excess moisture from the roll. Season the minced meat with salt, pepper and paprika. Mix with the eggs, sweetcorn, onion and breadroll, then stuff the peppers with the mixture.
3. Melt the butter in a casserole, add the peppers and braise them with the lid on for 5 minutes. Heat the stock, pour it around the peppers and braise them for a further 30 minutes.
4. Thicken the liquid in the pan with the cream and the cornflour dissolved in a little cold water and stir in the peppercorns.
Serves 4
2. Squeeze the excess moisture from the roll. Season the minced meat with salt, pepper and paprika. Mix with the eggs, sweetcorn, onion and breadroll, then stuff the peppers with the mixture.
3. Melt the butter in a casserole, add the peppers and braise them with the lid on for 5 minutes. Heat the stock, pour it around the peppers and braise them for a further 30 minutes.
4. Thicken the liquid in the pan with the cream and the cornflour dissolved in a little cold water and stir in the peppercorns.
Serves 4
serving amount
serves 4
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