MEAT STUFFED PEPPER SLICES WITH TOMATO SAUCE – naturally gluten-free

Peppers

I am not that keen on stuffed peppers, they often turn out a bit watery and with faded taste, but I am very keen on the idea, I love stuffing vegetables with rice, vegetable or meat, it often turns out really well but stuffed peppers has always been a disappointment. Until now.

Peppers

To stuff the peppers with meat and then cut them into thick slices that you cook on top of you stove in a fresh tomato sauce has changed my stuffed pepper life from bad to absolutely fantastic. I wish it was possible to change other aspects of ones life in such an easy manner. Anyway, cooked in this way, you avoid any wateriness and you are in total control of the whole process, that is one reason to why I usually prefer to cook on top of the stove and not in the oven despite of it being really convenient to just shove it all into the oven and just wait. But I like to poke, smell and see the food when I am cooking, so much easier to tell when it is ready and what is happening in that way.

Meat Stuffed Pepper Slices With Tomato Sauces

Today’s dish is a good example of naturally gluten-free food so I add it to my Gluten-free Friday series, the only thing that might maybe contain gluten could be the chili paste, there shouldn’t be any but who knows, if you are unsure about the brand you use, you can easily substitute it with chili powder instead.

Meat Stuffed Pepper Slices With Tomato Sauces

MEAT STUFFED PEPPER SLICES WITH TOMATO SAUCE – naturally gluten-free

3 large bell peppers, red or yellow and as even as possible
500 g/ 1,1 lb minced meat, beef or lamb
1 egg
1/2 onion, finely chopped
3 tblsp parmesan cheese, freshly grated
1-2 tblsp parsley, finely chopped
1-2 chili paste
500 g/ 1,1 lb tomatoes, chopped OR tomato sauce OR canned tomatoes
salt
extra-virgin olive oil

– Put the minced meat in a bowl, then add egg, onion, parmesan and chili paste. Mix very well.
– Cut off the tops and bottoms on the bell peppers and clean the insides of seeds and the white parts.
– Stuff the peppers with the meat, be careful to pack it well and that it remains inside the peppers and doesn’t escape on the other side.
– Cut the now stuffed peppers into 5 cm/2 in thick slices with a sharp knife.
– Put the slices in a pan or a skillet together with some olive oil, don’t pack them to closely, there should be some space between them.
– Fry the slices for 3-4 minutes on both sides, the meat should be a bit browned.
– Add the chopped tomatoes and salt in between the slices and cook for about 20 minutes or until the tomatoes have thickened, you will need to stir now and then. If the tomatoeas are a bit bland or acid, add a couple of pinches of sugar as well.
– Serve warm or cold.

Meat Stuffed Pepper Slices With Tomato Sauces

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