Recipes: Main Courses

Stuffed Peppers


8 medium-sized red, yellow and green peppers
Don Carlos Salt

1 onion (peeled and finely chopped)
1 carrot (scraped and chopped)
3 tbsp/45 ml olive oil
1 tbsp tomato puree
1 tsp chopped parsley
1 tsp all purpose plain flour
145ml white wine
100ml water/3 ½ fl oz

4 tbsp Don Carlos olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
2 tsp chopped parsley
1 heaping cup/225g ground pork, beef or lamb
5 tbsp/65g fresh bread crumbs, soaked in a little milk.


To make the sauce, gently fry the onion and carrot in the oil. Add the tomato puree, parsley and flour. Stir well and cook for a minute then add the white wine, cold water and some salt and pepper. Bring to the boil, reduce the heat, cover and cook slowly whilst you prepare the stuffing.

To make the stuffing, heat the oil in a frying pan then add the onion, garlic and parsley and sauté for a few minutes. Next add the ground meat. Mix the ingredients well and cook for a few minutes. Squeeze the fresh breadcrumbs dry, season with salt and pepper, add to the mixture and cook for another 4 minutes, stirring constantly.

Preheat the oven to 190 degrees Celsius.

Cut the top off the peppers and stuff them with the mixture and put them in an ovenproof dish. Sieve the sauce and pour it over the stuffed peppers and bake for half an hour.

This is a fantastic dish for when you have friends or family over and treat them to a tasty traditional Mediterranean meal.