Name: Stuffed Peppers with Beef Ragout and Potatoes
Prep time: 45 min
Cook time: 115 min
Total time: 160 min
Yield: 4 Portionen
Ingredients: 500 g Potatoes; 1 bunch Parsley; 1 piece Egg yolk; 4 piece Cornetto peppers; 3 tbsp Extra virgin olive oil; 50 g Grated Parmigiano Reggiano; 1 pinch Salt; 1 pinch Black pepper; 400 g Ground beef; 1 piece Carrot; 1 costa Celery; 1 piece Onion; 1 bicchiere Red wine; Extra virgin olive oil; 2 tbsp Tomato paste; 500 g Tomato purée; Salt; Black pepper

Cook Time

2 h 40 min

Servings

Difficulty

Easy

Prep Time

45 Min

This Thermomix® recipe for Stuffed Peppers with Beef Ragout and Potatoes is ready in 2 h 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These stuffed peppers are a real comfort food! I remember my grandmother always prepared them in autumn, when the peppers are at the peak of their sweetness. The potato and beef ragout filling is rich and flavorful, perfect for a family dinner. The preparation takes a little time, but the result is guaranteed. You can also prepare the ragout in advance to speed up the process. A dish that warms the heart and fills the belly, ideal for cooler days. Try them, you won't regret it!

Ingredients (18 ingredients)

500 g Potatoes
1 bunch Parsley
1 piece Egg yolk
4 piece Cornetto peppers
3 tbsp Extra virgin olive oil
50 g Grated Parmigiano Reggiano
1 pinch Salt
1 pinch Black pepper
400 g Ground beef
1 piece Carrot
1 costa Celery
1 piece Onion
1 bicchiere Red wine
Extra virgin olive oil
2 tbsp Tomato paste
500 g Tomato purée
Salt
Black pepper

Preparation (8 steps)

Preparation of the sauté

Thermomix® Setting

3 sec/Speed 5

1 onion, 1 carrot and 1 celery stalk cut into large pieces in the bowl. Chop for 3 Sec./Speed 5.

Sauté the vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 3 tablespoons of extra virgin olive oil and sauté for 3 Min./120°C/Speed 1.

180

Brown the meat

In a pan, brown 400g of ground beef with a drizzle of extra virgin olive oil until it is nicely colored. Deglaze with 1 glass of red wine and let the alcohol evaporate.

Addition of the concentrate and purée

Transfer the browned meat to the bowl. Add 2 tablespoons of tomato paste diluted in a little water and 500g of tomato purée. Add salt and pepper.

Cooking the ragout

Thermomix® Setting

90 min/212°F/Speed 1 100

Cook the ragout for 90 Min./100°C/Speed 1.

5400

Preparation of the filling

Mash 500g of boiled and peeled potatoes. Add 1 egg yolk, 150g of ragout, 50g of grated Parmigiano Reggiano, 1 bunch of chopped parsley, a pinch of salt and pepper.

Stuffing the peppers

Wash and empty 4 cornetto peppers. Stuff the peppers with the potato and ragout mixture, then close them with the help of toothpicks, fixing the caps.