Stuffed Basque Peppers Pictorial

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PIMIENTOS DE PAIS VASCO RELLENOS ROJOS CON CARNE ... 

(STUFFED RED BASQUE PEPPERS WITH GROUND BEEF & GROUND PORK)

Red peppers, green peppers, chili peppers, are all very common ingredients in the Iberian Peninsula, Navarra, the Basque Country, the French Basque Country and Provençal, in southeastern France. There are over a thousand recipes for filling these flavorable succulent peppers; from, salt cod, to ground beef and ground pork to ground lamb, Rice, and shellfish or tuna ... 

This recipe employs ground beef and ground pork combined; however, it can be prepared with Oxtail, ground lamb, ground veal, salt cod, tuna, shellfish, feathered or hoof game ... 

This Basque recipe is from Chef Karlos Arguiñano of Zarautz, Guipuzcoa:

RECIPE ( 2 to 4 Peppers a Person; Basque Peppers are not very large as the Andalusian type ) 

3 to 4 red Basque Peppers per person ( can be prepared with red and green bell peppers )
salt
chicken home made broth 
Evoo
2 spring onions or regular yellow onions 
4 cloves of minced garlic
2 carrots peeled and diced very finely
2 large red ripe tomatoes peeled and seeded
500 grams or 1 pound of ground beef
500 grams or 1 pound of ground pork ( note: can be prepared with 100% beef or veal or lamb if preferred ) 
1 egg only or the mixture could become to wet 
day old bread grated for crumbs
parsley fresh - minced finely
black pepper finely ground 
a sprinkle of thyme, a sprinkle of majoram and a sprinkle of orégano  

*** I prepare my peppers in oven with a homemade quick tomato sauce ... and in clay cazuela ... 

1) firstly, wash the peppers, carefully slice the tops off, reserving for covers while baking and then seed very cautiously not to break the peppers
2) combine the meat with the garlic, onion, salt, spices, day old bread crumbs finely grated, the egg and knead the meat, until thoroughly combined, as if you were preparing Meatballs ... 
3) In a large casserole or clay terracotta, sauté some Evoo and sauté a little onion, a little garlic, and the tomato seeded and peeled and minced fine with a pinch of the spices and some fresh minced parsley ... This is a Sofrito. Then, sauté the meat until just golden ... 
4) preheat oven to 170 centig. degrees and before  placing the clean peppers on the bed of the Sofrito, combine the Sofrito with a little of the chicken broth and readjust spices;  placing the peppers with some space in the casserole and picking them up just a bit,  individually and stuff with the meat mixture and close the top of the peppers with their own tops ... 
5) drizzle a bit of Evoo over each pepper and bake  for 35 - 45 mins. until well roasted approx. 35 to 45 minutes ...  

SERVE WITH CRUSTY BREAD AND WINE OF CHOICE ... we usually have an oak aged red from La Rioja with this dish ... or a Rosé Pinot Noir Cava which pairs wonderfully with the peppers. 

TO MAKE THIS, START WITH 1 DOZEN RED AND GREEN BASQUE OR REGULAR BELL PEPPERS OF AVAILABILITY ... 

WE LIKE BOTH RED & GREEN AND SO, IT WAS 6 GREEN AND 6 RED BASQUE PEPPERS ... 

GORGEOUS UNBRUISED BASQUE RED PEPPERS AND BASQUE GREEN PEPPERS

Some of the other ingredients: Pimentón de La Vera Dulce (Sweet Smoked Paprika), Onion, Garlic, Seville Green Stuffed Red Pepper Olives & Spices: oregano, majoram, thyme :

FOR EXTRA FLAVOR TO THE GROUND BEEF AND GROUND PORK MIXTURE; WE ADD EITHER AIR DRIED TINY STRIPS OF IBERIAN HAM OR SAUTÉED STRIPS OF PANCETTA ... THIS TIME, WE ADDED THE IBERIAN HAM ... 

CHOP TOMATOES, GARLIC, ONION, SPRINKLE WITH SEA SALT OR SALT OF CHOICE, SPICES, SMOKED PAPRIKA LA PIMENTÓN DE LA VERA & SAUTÉ THE TOMATOES & A TABLESPOON OR TWO OF TOMATO PASTE, THEN, THE ONION, THEN, THE GARLIC AND SIMMER ON SLOW LOW FLAME  SPICES ...  

We like our tomato sauce on thick side, and we also add a pinch of red pepper flakes.  

SLICE THE TOP PART OFF THE PEPPERS, AND SCOOP OUT THE CORES & SEEDS WITH TABLESPOON

NOTE: BELL PEPPERS ARE SLIGHTLY DIFFERENT AS THEY ARE WIDER THAN A BASQUE VARIETY.
AS YOU CAN SEE FROM PHOTO ABOVE, THE CORES ARE QUITE SMALLER THAN A BELL VARIETY.

ONCE THIS IS ELIMINATED, RINSE THE BELLS AND PLACE UPSIDE DOWN TO DRY ON TOWEL OR PAPER TOWEL ... THEY SHALL BE READY TO STUFF IN 15 MINUTES OR SO, WHILE YOUR TOMATO SAUCE IS SIMMERING ... AND NOW THE MEAT MIXTURE ... 

KNEAD THE GROUND MEATS OF CHOICE WITH GARLIC MINCED, ONION CHOPPED, FRESH PARSLEY
AND A SPRINKLE OF SEA SALT, FRESHLY GROUND BLACK PEPPER, SPICES OF CHOICE, AN EGG OR TWO BEATEN WELL, BREADCRUMBS AND STRIPS OF IBERIAN HAM OR SAUTÉED GOLDEN PANCETTA & SLICED GREEN OLIVES WITH RED PEPPER  

LET SIT FOR 10 MINUTES AND THEN, BEGIN TO STUFF THE PEPPERS ... 

STUFF THE PEPPERS LIKE THIS ONE AND STAND UP CLOSE TOGETHER IN A CLAY CAZUELA OR EARTHENWARE BAKING VESSEL ... 

We mix our tomato sauce with a stand up mixture to obtain a velvety thick sauce ... 

THE TOMATO SAUCE SHALL BE THE BED OF THE DISH FOR BAKING ... THE PEPPERS ARE PLACED ON TOP ...

*** THE PEPPERS ARE ROASTING NOW ( SATURDAY 19.00 HOURS ) AND THE FINAL BAKED PEPPERS AND THE PLATING OF THE PEPPERS ON TABLE SHALL BE POSTED ON THIS THREAD ON SUNDAY MORNING ...  ( 3 PHOTOS TO BE POSTED SUNDAY MORNING ) ... 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Stuffed Basque Peppers Pictorial Posted: 07 March 2013 at 10:29
	PIMIENTOS DE PAIS VASCO RELLENOS ROJOS CON CARNE ... (STUFFED RED BASQUE PEPPERS WITH GROUND BEEF & GROUND PORK) Red peppers, green peppers, chili peppers, are all very common ingredients in the Iberian Peninsula, Navarra, the Basque Country, the French Basque Country and Provençal, in southeastern France. There are over a thousand recipes for filling these flavorable succulent peppers; from, salt cod, to ground beef and ground pork to ground lamb, Rice, and shellfish or tuna ... This recipe employs ground beef and ground pork combined; however, it can be prepared with Oxtail, ground lamb, ground veal, salt cod, tuna, shellfish, feathered or hoof game ... This Basque recipe is from Chef Karlos Arguiñano of Zarautz, Guipuzcoa: RECIPE ( 2 to 4 Peppers a Person; Basque Peppers are not very large as the Andalusian type ) 3 to 4 red Basque Peppers per person ( can be prepared with red and green bell peppers ) salt chicken home made broth Evoo 2 spring onions or regular yellow onions 4 cloves of minced garlic 2 carrots peeled and diced very finely 2 large red ripe tomatoes peeled and seeded 500 grams or 1 pound of ground beef 500 grams or 1 pound of ground pork ( note: can be prepared with 100% beef or veal or lamb if preferred ) 1 egg only or the mixture could become to wet day old bread grated for crumbs parsley fresh - minced finely black pepper finely ground a sprinkle of thyme, a sprinkle of majoram and a sprinkle of orégano *** I prepare my peppers in oven with a homemade quick tomato sauce ... and in clay cazuela ... 1) firstly, wash the peppers, carefully slice the tops off, reserving for covers while baking and then seed very cautiously not to break the peppers 2) combine the meat with the garlic, onion, salt, spices, day old bread crumbs finely grated, the egg and knead the meat, until thoroughly combined, as if you were preparing Meatballs ... 3) In a large casserole or clay terracotta, sauté some Evoo and sauté a little onion, a little garlic, and the tomato seeded and peeled and minced fine with a pinch of the spices and some fresh minced parsley ... This is a Sofrito. Then, sauté the meat until just golden ... 4) preheat oven to 170 centig. degrees and before placing the clean peppers on the bed of the Sofrito, combine the Sofrito with a little of the chicken broth and readjust spices; placing the peppers with some space in the casserole and picking them up just a bit, individually and stuff with the meat mixture and close the top of the peppers with their own tops ... 5) drizzle a bit of Evoo over each pepper and bake for 35 - 45 mins. until well roasted approx. 35 to 45 minutes ... SERVE WITH CRUSTY BREAD AND WINE OF CHOICE ... we usually have an oak aged red from La Rioja with this dish ... or a Rosé Pinot Noir Cava which pairs wonderfully with the peppers. TO MAKE THIS, START WITH 1 DOZEN RED AND GREEN BASQUE OR REGULAR BELL PEPPERS OF AVAILABILITY ... WE LIKE BOTH RED & GREEN AND SO, IT WAS 6 GREEN AND 6 RED BASQUE PEPPERS ... GORGEOUS UNBRUISED BASQUE RED PEPPERS AND BASQUE GREEN PEPPERS Some of the other ingredients: Pimentón de La Vera Dulce (Sweet Smoked Paprika), Onion, Garlic, Seville Green Stuffed Red Pepper Olives & Spices: oregano, majoram, thyme : FOR EXTRA FLAVOR TO THE GROUND BEEF AND GROUND PORK MIXTURE; WE ADD EITHER AIR DRIED TINY STRIPS OF IBERIAN HAM OR SAUTÉED STRIPS OF PANCETTA ... THIS TIME, WE ADDED THE IBERIAN HAM ... CHOP TOMATOES, GARLIC, ONION, SPRINKLE WITH SEA SALT OR SALT OF CHOICE, SPICES, SMOKED PAPRIKA LA PIMENTÓN DE LA VERA & SAUTÉ THE TOMATOES & A TABLESPOON OR TWO OF TOMATO PASTE, THEN, THE ONION, THEN, THE GARLIC AND SIMMER ON SLOW LOW FLAME SPICES ... We like our tomato sauce on thick side, and we also add a pinch of red pepper flakes. SLICE THE TOP PART OFF THE PEPPERS, AND SCOOP OUT THE CORES & SEEDS WITH TABLESPOON NOTE: BELL PEPPERS ARE SLIGHTLY DIFFERENT AS THEY ARE WIDER THAN A BASQUE VARIETY. AS YOU CAN SEE FROM PHOTO ABOVE, THE CORES ARE QUITE SMALLER THAN A BELL VARIETY. ONCE THIS IS ELIMINATED, RINSE THE BELLS AND PLACE UPSIDE DOWN TO DRY ON TOWEL OR PAPER TOWEL ... THEY SHALL BE READY TO STUFF IN 15 MINUTES OR SO, WHILE YOUR TOMATO SAUCE IS SIMMERING ... AND NOW THE MEAT MIXTURE ... KNEAD THE GROUND MEATS OF CHOICE WITH GARLIC MINCED, ONION CHOPPED, FRESH PARSLEY AND A SPRINKLE OF SEA SALT, FRESHLY GROUND BLACK PEPPER, SPICES OF CHOICE, AN EGG OR TWO BEATEN WELL, BREADCRUMBS AND STRIPS OF IBERIAN HAM OR SAUTÉED GOLDEN PANCETTA & SLICED GREEN OLIVES WITH RED PEPPER LET SIT FOR 10 MINUTES AND THEN, BEGIN TO STUFF THE PEPPERS ... STUFF THE PEPPERS LIKE THIS ONE AND STAND UP CLOSE TOGETHER IN A CLAY CAZUELA OR EARTHENWARE BAKING VESSEL ... We mix our tomato sauce with a stand up mixture to obtain a velvety thick sauce ... THE TOMATO SAUCE SHALL BE THE BED OF THE DISH FOR BAKING ... THE PEPPERS ARE PLACED ON TOP ... *** THE PEPPERS ARE ROASTING NOW ( SATURDAY 19.00 HOURS ) AND THE FINAL BAKED PEPPERS AND THE PLATING OF THE PEPPERS ON TABLE SHALL BE POSTED ON THIS THREAD ON SUNDAY MORNING ... ( 3 PHOTOS TO BE POSTED SUNDAY MORNING ) ...
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 11 March 2013 at 09:02
	Looking great, Margi - I really like the colours here, even though I am not fond of green peppers, I love the colour contrast that they provide! I also for some reason like that can for the olives. The beautiful artwork that used to be found on a can, bottle, jar or box is becoming a lost thing over here in the US, and it is good to see elsewhere. This recipe looks good and easy, with a lot of bold flavours - can't wait to see the finished pictures!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 11 March 2013 at 09:09
	Tas, These turned out wonderfully; the contrast between the sweet red peps and the pork & beef stuffing with olives ( these are fab brand from Sevilla --- & not briney tasting which is why I like them so much with little red sweet bell fillings ), the day old bread, the simple daily Medit. spices, the egg, and the tomato drizzle ... Lovely ... Just had 1 for lunch ... I have the final plates to place too ... with the tomato drizzle --- You can prepare with red and golden yellow bells ! THANKS ALOT. SHALL GET THE 2 FOTOS OF THE PLATES UP ... TOMORROW --- AND HOPE YOU & MELISSA ARE FEELING BETTER. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 11 March 2013 at 12:52
	Tas. The olive can; Sierpes is a main shopping street in the centre of Sevilla City in Se villa .. Olive corps. that have withstood crisis for two centuries or more all have traditional labelling. Many people save them and collect. I love my mom's depression glass & clay cooking ware. These peps were roasted in clay .
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.