PREPARATION TIME
30 minutes
COOKING TIME
1 hour
SERVES
6
Ingredients
- 300g minced beef
- Salt
- ½ teaspoon paprika
- 2 tablespoons vegetable oil
- 1 medium white onion, finely chopped 6 cloves garlic, finely chopped
- 2 tablespoons dry white wine
- 3 tablespoons tomato sauce (seasoned passata)
- 1 cup (200g) cooked rice
- 2 eggs, whisked
- 1 cup (240ml) salsa criolla
- ½ cup (125ml) vegetable stock
- 6 large green bell peppers, the tops cut off and reserved, stemmed and seeded (see Note)
Directions
Season the minced beef with ½ teaspoon salt and the paprika. Set aside.
In a medium frying pan, heat the oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 2 minutes. Add the ground beef and cook for 3 minutes. Pour in the wine and tomato sauce (seasoned passata) and cook for 8 minutes to reduce and thicken the sauce. Stir in the rice, then stir in the eggs and cook until firm, about 3 minutes. Season to taste with salt and remove from the stove.
In a small bowl, combine the salsa criolla and the stock. Fill the bell peppers with the ground beef filling, then cover with the reserved tops. Arrange in a large pot and pour the salsa criolla mixture ontop. Cover and cook over low heat until soft, about 40 minutes.
Note: Though the traditional way to prepare this recipe is by cutting the tops off, the peppers can also be sliced in half lengthwise.
Recipe extracted from Cuba The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre
Published by Phaidon, RRP $75
