Tuesday yumminess!

Who would have thought I would one day post this recipe?! Certainly not my mom who never seemed to find the right words to tempt me with peppers when I was a child.

After I started Paleo, I realised that I had to give another go to many veggies I had disliked for years not to get bored with vegetables (at the start of my Paleo life, my veggies were shamefully only lettuce and radish).  After significantly reducing my potatoes, rice and pasta intake, I needed to open my mind and urgently expand my horizons. To my surprise, a good friend of mine introduced me to peppers again. At first, I was reluctant but cold in a delicious summery salad it was deliciously crunchy and refreshing. I realised then that I might like cooked peppers if I was careful not to overcook them and I came up with this recipe: a stuffed yellow pepper I am very happy to share with you tonight.

First, you need to prepare a delicious batch of “revisited” Bolognese sauce. You will need 300 grams of minced beef, some tomato paste, a few tbsp of maple syrup, onion, a celery stick and 2 carrots. Celery, carrots and onions should be minced together and cook together in a pan with the beef. Once the meat is “golden”, add some tomato paste with some maple syrup. Carefully add the maple syrup as it should help to reduce the sour taste of the tomato paste and not sweeten your sauce (I particularly have to pay attention to this as sometimes I am way too generous on the maple syrup. Oops!). As soon as you are satisfied with the taste, add some water… Again, the amount of water depends on your taste. You like it thick? Add less water! You like it “liquid”, add more water. Either way, your Bolognese will need to simmer for a while just after you added some bay leaves.

To stuff my peppers (I picked the yellow ones because I somehow find their taste less strong), I need it thick. I meanwhile pre-heated my oven (180°C) and after stuffing my peppers, I cook them for 7 minutes (only because I love them crunchy). My friend S. loves them well cooked so I am sure she would recommend you to cook them between 10 to 15 minutes. It is up to you, really.

Have fun and enjoy!

Happy trails and remember: Carpe Diem!

Categories: Culinary discovery

1 comment

  1. Indeed, I was not able to do when you love peppers
    you were a child! but as I always say, “tastes change throughout life.”


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