Braised Stuffed Peppers
Nutrition
Calories: 315 kcalCarbohydrates: 25 gProtein: 19 gFat: 41 gSaturated Fat: 29 gCholesterol: 172 mgSodium: 332 mgFiber: 12 gSugar: 16 gVitamin A: 63.775 IUCalcium: 84 mgIron: 17 mg
Ingredients
- 2 whole bell peppers oe yellow one green
- 4 tablespoon unsalted butter
- 1/4 cup chopped mushrooms
- 1 cup lean ground veal about 1/2 pound
- 1/2 cup ground cooked ham
- 1 whole egg yolk lightly beaten
- 1 teaspoon Dried basil crushed or 1 Tblsp fresh chopped basil
- 1 tbsp chopped fresh parsley
- 1 tbsp dry white wine
- ½ whole lemon juiced
- 1-1/2 tbsp freshly grated Parmesan cheese
- ¼ teaspoon ground cumin
- 1/8 tsp crushed saffron
- 1 pinch salt
- 1 pinch black pepper
- ½ cup chicken broth
- 2 whole medium tomato;es peeled, seeded, chopped
Instructions
- Cut the peppers in half lengthwise; remove the core and seeds. Cook in boiling salted water 2 minutes; drain and pat dry.
- Melt 1 tbsp of the butter in a medium skillet over medium heat. Add the mushrooms; sauté until golden, about 4 minutes. Remove from the heat.
- Place the veal and ham in a large bowl. Mix lightly. Add the mushrooms, egg yolk, basil, parsley, wine, lemon juice, Parmesan cheese, cumin, saffron, and salt and pepper to taste. Mix well.
- Fill the blanched pepper halves with the meat filling.
- Melt the remaining 3 tablespoons butter in a medium saucepan over medium-low heat. Add the peppers, filled side up. Pour the chicken broth around the peppers. Sprinkle the tomatoes over and around the peppers. Heat the sauce to boiling; reduce the heat. Simmer, covered, over medium heat 20 minutes.
- Transfer the peppers to a serving platter with a slotted spoon and keep warm.
- Raise the heat under the saucepan and boil the liquid until slightly thickened, about 4 minutes. Pour this over the peppers and sprinkle with chopped parsley.