Les poivrons font partis des nombreux fruits et légumes que nous aimons farcir, je vous partage dans cette vidéo une recette de poivrons farcis unique en son genre, un pure délice gratiné avec un bon fromage fermier que vous pourrez déguster seul ou accompagné avec des frites, ou bien du riz par exemple, ou encore avec du boulgour mais pas avec du quinoa! Bon appétit, et n'oubliez pas de vous abonner, et d'activer la cloche 🔔 pour ne rater aucune recette !
Les ingredients : Pour 5 ou 6 personnes 5 à 7 poivrons 600gr de boeuf haché 400gr de patate douce 1 oignon 3 gousses d'ail 1 CAS de tomate concentréé 3 CAS d'huile d'olive 25cl de bouillon 1 CAC de thym 1 CAS d'assaisonnement composé de : ail et oignon en poudre, paprika, coriandre, cumin, poivre noir, piment de Cayenne, curcuma, noix de muscade, graines de fenouil, romarin. 200gr de st Nectaire Sel
La musique :
▶ Neon Love - Jeff Dale Gavin Harrison Tim Reilly ▶ Replica One - David Edward Holden
Hello everyone and welcome to Foodies Love. I hope you are doing well and I hope you are hungry.
Once again, today's meal will be generous since I am going to offer you my recipe for stuffed pepper gratin with a good OGL cheese.
I assure you, you will be exempted from the traditional minced meat and rice stuffing.
Of course, we are going to get out of the beaten path, so go ahead and equip yourself and let's go for a walk.
Today we will try to satisfy the appetite of 5 or 6 people.
You will therefore need at least 5 or 6 large peppers.
And if you ever have any doubts, you will have enough strength to fill up to 8 peppers, no matter the color.
Unfortunately, peppers are often very exposed to pesticides, so do not hesitate to bathe them in water with a little baking soda for half an hour or even an hour.
Obviously, you will not make organic peppers, but you will get rid of a significant part of these pesticides.
For more information, do not hesitate to come and see me in the comments.
So after cleaning your peppers, you will cut off the top to get rid of the seeds.
Then you will get rid of the peduncle hat.
When you have finished cutting and emptying your peppers, you will have them in a dish compatible with the oven.
You can also brush them with a little olive oil before sending them to the oven for 30 minutes at 200 ° C for a pre-baking.
A pre-baking that will allow us to avoid drying our stuffing by making it spend too long in the oven.
About 30 minutes will allow us to finish setting up and start cooking the stuffing.
We will start by chopping the remaining peppers, which we will of course reuse and integrate into the stuffing.
Once chopped, you reserve and you do exactly the same with a large onion, and no matter the variety of onion.
You can then reserve the onion with the peppers and chain with 400 g of sweet potatoes, which you will have to cut into small pieces.
Obviously after you have left the peeling.
Be careful not to get hurt because the sweet potato is much harder to cut than the usual potatoes.
To work safely, make yourself a small base.
By cutting a side of the sweet potato, you will have a very flat and straight base to stabilize your sweet potato and cut it safely.
Try to make fries that you cut into small pieces about 5 mm wide.
When you're done, you can check if one of your fingers has not hidden among the sweet potato before reserving it.
The setting is now finished, we will be able to start preparing the stuffing.
To do this, you will put a large pan or a saucepan on high heat.
You will preheat it for about 3 minutes before grabbing a 600 g of minced meat.
After about 2 minutes, you can turn your pancake over.
Do not hesitate to divide it in two to simplify the task.
Once turned over, you will grab it again for 2 minutes.
You can then spread it out on the side to make some room.
You will reduce the heat to go over a medium heat and you will integrate the onions as well as the peppers.
You can then season your pan with a generous pinch of salt and sprinkle the peppers as well as the onions with a drizzle of olive oil.
You can then mix your vegetables and let them sweat for 4 to 5 minutes.
When the vegetables start to change color, you can switch to low heat and start emulsifying the meat to mix it with these vegetables.
If you do not use a non-grated pan like this one, remember to use a wooden spatula.
Once the meat is emulsified and mixed with the vegetables, you can integrate the sweet potato.
Then you can continue to mix.
Make your sweet potato pancakes shine with the fat and moisture present in the pan.
Once the mixture is made, you will have a little room to cook a concentrated tomato soup, which should be in direct contact with the pan.
We will also add 3 cloves of garlic.
And we will water everything with a tablespoon of olive oil.
An olive oil that will allow us to melt the concentrated tomato and garlic for 2 minutes.
Then you can mix to flavor your pan.
Do not wait too long to mix roughly because you will see we did not finish with the spatula strokes.
Since we will continue to flavor our stuffing with this time a teaspoon of thyme and with a tablespoon of this spice mixture for your garlic,
which is of course very good for beef or vegetables.
I suspect that you do not all have this spice mixture at home, so I put its composition in the description of the video.
This mixture being from the trade, I know in advance that it will not contain enough pepper, so I will add a teaspoon.
We will now fill the server with nasal notifications by mixing our spices with the rest of the pan.
You mix quietly and serenely for 1 or 2 minutes.
Then you will be able to prevent the sweet potato from overflowing with its sugar by adding a tablespoon of balsamic vinegar.
Then you will end up soaking with 20cl of beef or vegetable broth.
Then you will mix so that all the flavors can disperse in the broth.
Also take the opportunity to scrape the bottom of the pan so as not to spare any cooking juice.
When this is done, you can add a bay leaf, cover your stuffing and simmer for 15 to 20 minutes over a very low heat.
After 15 to 20 minutes, your stuffing is now ready.
Come and stuff your fresh peppers out of the oven.
Obviously, for this, you do not need to make a tutorial.
The words of the order are well packed, do not be afraid to overflow and generously sprinkle with beef juice.
When you have stuffed your peppers, you will have to put them back in the oven, covered.
A coconut with a lid will do the trick very well.
Otherwise, you can place them in a dish covered with aluminum.
Let's go to the oven for 30 minutes at 190°C.
30 minutes that will give us time to prepare the fattening of our peppers with nectar.
Do not be offended by the choice of cheese.
Nectar and grilled or confit pepper, it works very well together.
A good nectar or raw nectar that you will cut into thin slices to make pepper caps.
Once the cheese is cut, you just have to patiently wait for the peppers to come out.
Lift them from their lid, freshly cut.
Then send them back a few minutes under the grid of the oven, just enough to melt and grate the nectar.
Obviously, all this is very hot.
You will let it cool for about ten minutes before serving and serving.
You can accompany these delicious stuffed peppers with any variety of rice.
Amateur of hors d'oeuvres, think of homemade fries, bulgur and couscous, but not quinoa.
Be sure to like the video, to subscribe if you haven't already.
If there are any questions, come and ask them in the comments.
Apart from that, I just have to tell you very soon with a non-convalescent voice for a new recipe.
Ciao
