This unusual stuffed pepper is one of my tastiest dinner creations. This is the recipe to impress friends and family. The combination is so perfect, it’s really hard not to dig for another bite and another, and one more piece.
I used to hate pepper – fresh or cooked, till I was 16. Then somehow I started to appreciate it, but my most disliked dish of all times was stuffed pepper. The mix of cooked pepper and its juice along with ground meat was not matching my taste buds. Until I came up with this recipe.
Ingredients (serves 2):
- 4 big red sweet peppers
- 1 pound beef tenderloin or top sirloin steak
- one medium onion
- 4 dollops sour cream + 2 extra for sauce
- 1/4 heavy cream
- salt, black pepper
First I prepare the stuffing. Cut the steak and onions into thin stripes. Cook the meat in the frying pan over medium heat around 5 minutes then add the onions and cook till any extra juice evaporated. Add the sour cream and let it dissolve over the low heat, season to taste. As soon as sour cream starts bubbling, the stuffing is ready. In the very end, when stuffing is gone, use the same pan to make the sauce – pour heavy cream over the goodies left on the surface of the pan and let the sauce cook for a minute over the low heat, add few extra spoons of sour cream to make it sicker if desired. Salt and pepper to taste.
Cut pepper tops and take the seeds out. Staff the peppers with the filling and put the tops back on. Each pepper wrap tight in foil and put on the cooking tray. This is the point when I sometimes stop and leave the dish and myself to rest until dinner time.
Put the tray in the 350 F preheated oven for 10-15 minutes, then open the foil over each pepper (as if creating a little boat) to let the top brown for another 5 minutes over the broiler. Plate the pepper and generously pour some sauce over it. I also recommend to serve the rest of the sauce in a saucer.
Bon appetite 🙂