CookEat Recipe
Stuffed Green Peppers
Green pepper halves filled with sausage, cooked ham and mushrooms in demi-glace, finished with fresh breadcrumbs and butter.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Wash the three large green peppers and the separate very small pepper. Plunge all four into boiling water for about two minutes, lift out and peel them neatly with a clean towel. Split the three large peppers evenly lengthwise into six halves. Keep the very small pepper whole at this point. Remove the seeds and clean the pods.
Step 2
Heat the teaspoon butter in a small saucepan. Add the three finely chopped shallots and half ounce finely chopped lean cooked ham. Mix lightly and cook gently for about two minutes. Sprinkle in the teaspoon flour, stir well and cook for about half a minute.
Step 3
Measure one gill of finished demi-glace. Loosen that same portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and check at least 165°F. Pour it into the shallot and ham pan.
Step 4
Finely mince the reserved very small pepper, already deseeded in the initial preparation, and add it with the four finely chopped canned mushrooms, half teaspoon finely chopped parsley and meat removed from the two raw pork sausages. Season with two saltspoons ground white pepper and one saltspoon grated nutmeg. Mix well and cook for about eight minutes, continuing as needed until the sausage is fully cooked and the mixture reaches at least 74°C, checking in several places with a clean thermometer.
Step 5
Take the pan off the heat. Add three tablespoons of the fresh breadcrumbs and stir thoroughly. Fill the six large pepper halves with the amount of this same cooked stuffing needed.
Step 6
Spread the remaining one tablespoon fresh breadcrumbs over the tops of all six filled halves. Arrange them in a lightly buttered baking pan and place a small dot of additional butter on each half. Bake for about ten minutes, continuing as needed until golden and the centre of each filled half reaches at least 74°C. Dress on a clean hot dish with a folded napkin and serve.
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