Pairs well with Stuffed Bell Peppers (Sumito Estévez's Version)
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Stuffed Bell Peppers (Sumito Estévez's Version)
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A Venezuelan-style stuffed bell pepper dish with a meat filling including nuts, parsley, sofrito, and breadcrumbs, cooked in a tomato sauce. This hearty and flavorful dish is inspired by traditional Arab recipes but adapted with local flavors and ingredients.
00:40:00 total
Serves 3
medium
Main Various
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Ingredients
- bell pepper - 1 medium (whole, top cut off and seeds removed)
- ground beef - 250 grams (preferably with some fat content)
- walnuts - 50 grams (chopped with some texture, not powdered)
- parsley - to taste (freshly chopped)
- sofrito criollo - 3 tablespoons (divided between filling and sauce)
- salt - to taste (important to season filling well)
- black pepper - to taste
- egg - 1 whole (beaten)
- breadcrumbs - 30 grams (to add texture and hydration)
- water - 1 cup (for tomato sauce)
- blended tomatoes - 1/2 cup (for tomato sauce)
- white rice - watch the video to see (served as a side garnish)
Instructions
- Prepare the filling: Chop the walnuts with some texture. Mix ground beef with chopped walnuts, freshly chopped parsley, 2 tablespoons of sofrito, salt, pepper, beaten egg, and breadcrumbs. Taste the mixture and adjust salt carefully as it cannot be fixed after stuffing.
- Prepare the bell pepper: Cut the top off the bell pepper and remove all seeds carefully. Keep the pepper whole with an opening at the top for stuffing.
- Stuff the pepper: Fill the bell pepper generously with the meat mixture, pressing it down to fill completely. A medium pepper can hold about 300-400 grams of filling.
- Brown the stuffed pepper: In a pan, brown the stuffed pepper on all sides to develop flavor and color.
- Prepare the tomato sauce and cook: Add the remaining 1 tablespoon of sofrito to the pan with the browned pepper. Add blended tomatoes and water to create a watery tomato sauce. Add salt if needed. Cover and cook over low heat for about 30 minutes until the pepper and filling are fully cooked.
- Serve: Serve the stuffed pepper hot with the tomato sauce and white rice on the side.
