Harvest time in Quebec means that fruits and vegetables are in abundance on market stalls and give us the desire to continue cooking in the summer... Perfect recipe with small peppers to stuff.
You can definitely substitute lamb or beef for the ground pork. However, it will be a little drier.
Ingredients
- 20 small peppers
- 400 g sausage meat
- 1 onion
- 2 cloves of garlic
- 125 ml of fresh herbs (basil, flat-leaf parsley, etc.)
- 2 egg yolks
- salt/pepper to taste
- 45 ml olive oil
Preparation
- Preheat oven to 350°F / 180°C.
- Wash and cut off the tops of the peppers. Using a paring knife, gently remove the white membranes and seeds from inside the peppers.
- In a bowl, combine the ground beef, finely chopped onion, chopped herbs, chopped garlic cloves, and 2 egg yolks. Season with salt and pepper. Mix by hand for ease.
- Then stuff the peppers.
- Arrange the peppers in a baking dish and drizzle them with a little olive oil.
- Bake for about 40 minutes. The peppers should start to brown. You can cover with aluminum foil at the end of cooking.
- Serve hot with pilaf rice.
