with Tomato Roux

Pat and Louisa's Stuffed Pepper

Prep time: 30 mins
Cook time: 45 mins
Serves: 4

Ingredients

4 banana peppers

Boiled potatoes, to serve

Filling

70g white long grain rice

1 tbs olive oil

1 tbs butter

1 small onion, finely chopped

2 cloves garlic, crushed

1 tbs smoked paprika

1 tbs sweet paprika 

500g pork mince

¼ cup finely chopped flat leaf parsley

125g tomato puree

1 egg, lightly beaten

Sauce

1 tbs olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

1 litre tomato passata

25g lard or butter

1 tbs plain flour

Method

1. To make filling, cook rice in a saucepan of boiling salted water until almost tender. Drain and cool. 

2. Heat oil and butter in a frying pan over medium heat. Cook onion and garlic until soft. Stir in paprikas.

3. Place rice and onion mixture and remaining ingredients in a large bowl. Season well. Massage to combine. 

4. Spoon stuffing into peppers. 

5. To make sauce, heat oil in a saucepan over medium heat. Cook onion and garlic until soft. Stir in passata. Season well. Bring to a simmer. Add stuffed peppers and simmer for 10 minutes. 

6. Preheat oven to 200C. 

7. Remove peppers and transfer to a roasting dish. 

8. Roast for 10 minutes or until filling is cooked and peppers are tender. 

9. To finish sauce, make a roux by melting lard or butter in a frying pan over low heat. Whisk in flour to form a paste. Cook, stirring, for 5 minutes. Whisk in passata sauce a little at a time until combined. Bring to a boil. Simmer until thickened. 

10. Serve stuffed peppers and sauce with boiled potatoes. 

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