Open the pepper!

So here is the first post in “weekly” format, terribly sorry for the short hiatus.

My new job does take most of my time, luckily we got weekends!

This recipe I got from my cousin Diego while we were living in Barcelona a couple of years ago, however, I made my own version of it and I hope you like it. Like most of my recipes, these portions are though for one, but can easily be adapted for multiple servings as needed.

Let’s go!

In it:

  • Red bell pepper (make sure it’s a 4 end red bell pepper!)
  • 100 gr of minced meat
  • Onion
  • Parsley
  • Rucola
  • Tomato paste
  • Salt & Pepper
  • Oregano

How to:

  • First, you will need to cut the top of the red bell pepper and take out the seeds, like shown in the picture. NOTE: the filling recipe is thought for one big red bell pepper case.

 

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  • In a pan, fry the onion and bits of red bell pepper until they start to get soft (takes about 5 min at medium -high fire)
  • Once cooked, add the minced meat and keep frying until brown (8 minutes)
  • Add the tomato and the rest of the ingredients except the rucola.
  • Start mixing at low fire now.
  • Once ready, chop the rucola and add it to your mix.
  • Last step, mix and serve it into the red bell pepper you cut at the beginning.

 

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