Alliance food - wine:
Rosé wine «DOMAINE DE PONTFRACT» AOP Côtes de Provence nicely compliments Stuffed Peppers.
Preparation - 20 minutes. Cooking - 35 minutes. For two (2) servings: 4 peppers * 100 g of minced beef * 100g minced pork * 200 g parboiled rice * 1 onion * 1 egg * cream (about 3cs) * 1 tomato * fresh parsley * salt * pepper
Cook the rice. As water comes to a boil, slowly drain off the water and let the rice cool. Cut a lid on each pepper, then scoop out flesh and seeds, then rinse pepper shell under cold tap water. Cut the onion into small cubes. Chop the parsley.
For the filling, mix the minced meat, parboiled rice, onion and egg. Add salt and pepper to taste.
Stuff the peppers with this mixture and store in a casserole dish. Pour a little water to cover the peppers half way, then add the chopped tomato and cream.
Bake the peppers for 35 minutes, first - on high heat to a boil, then continue on low heat for a few minutes.
Serve peppers hot, with sauce, chopped parsley and cream.