Peppers " topped "
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4 pers
- 12 small peppers (red and green) or 4 large ones
- 600 g sausage meat
- 4 échalotes
- 1 bouquet de cerfeuil
- 1 branch de romarin
- 3 tbsp. breadcrumbs
- 40 g de beurre
- 5 cl of olive oil
- 10 cl de vin blanc sec
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Cut out a pepper cap, scoop out the peppers and rinse them. Peel and slice the shallots, brown them in a pan with the butter, 10 minutes over low heat. Let cool. Thinly slice and chop the rosemary and chervil.
- 2
2 Preheat the oven to 180 °C (th 6). In a bowl, mix the sausage meat with the shallots and herbs. Season with salt and pepper.
- 3
3 Fill the peppers with stuffing and sprinkle them with breadcrumbs. Put their caps back on. Place them in an oven dish, sprinkle them with wine and oil. Season with salt and pepper. Bake and cook 45 minutes.
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