These delicious stuffed green peppers with tomato sauce are easy and inexpensive to prepare, and make a tasty lunch or supper served with creamed potatoes or boiled rice. Care must be taken to keep the peppers whole when removing the seeds and pith.
1 oz. plus
1 teaspoon butter
4 large green peppers, washed and dried
1 large onion, finely chopped
8 oz. pork sausage meat
8 oz. veal, finely minced
3 oz. dry white breadcrumbs
2 tablespoons milk
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon grated nutmeg
2 teaspoon dried thyme
14 oz. canned peeled tomatoes
1 large garlic clove, crushed large bay leaf
1 teaspoon dried marjoram teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
2 tablespoons tomato puree
10 fl. oz. chicken stock
1 teaspoon cornflour dissolved in 1 tablespoon chicken stock
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Using the teaspoon of butter, grease a medium-sized baking dish and set it aside.
With a sharp knife, slice off and discard one-inch from the wider end of each pepper. Carefully remove and discard the white pith and seeds from the inside of each pepper. Set the peppers aside.
In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the pork and veal to the pan and stir to break it up. Cook, stirring frequently, for 4 minutes or until the meat has lost its pinkness and the mixture is smooth and free of lumps.
Stir in the breadcrumbs, milk, salt, pepper, nutmeg and thyme. Cook the mixture for a further 5 minutes, stirring frequently. Remove the pan from the heat.
Spoon equal amounts of the stuffing mixture into each pepper. Stand the peppers upright in the baking dish and place the dish in the centre of the oven. Bake for 40 to 50 minutes, or until the peppers are cooked and the tops well browned.
Meanwhile, make the sauce. Place all the ingredients, except the cornflour mixture, in a medium-sized saucepan. Set the pan over moderate heat and bring the sauce to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes, stirring occasionally.
Remove the pan from the heat. Strain the sauce through a fine wire strainer into a bowl, pressing down on the tomatoes and flavourings with the back of a wooden spoon to extract all the juices. Discard the pulp left in the strainer.
Pour the strained sauce back into the saucepan. Stir in the dissolved cornflour . Set the pan over moderate heat and cook, stirring constantly, for 3 to 4 minutes, or until the sauce is thick and smooth. Remove the pan from the heat and set aside.
Remove the peppers from the oven and transfer them to a heated serving dish. Pour over the sauce and serve immediately.