Stuffed Peppers with Pork under a Cheese Crust
Main Dishes • Mediterranean
Description
Recipe for making <a href="https://www.example.com/quick-sauce-tomatillo-cilantro">Quick Tomatillo and Cilantro Sauce</a>
Ingredients
- Pork Blood 5 lbs
- Coarse Salt to taste
- Orange Bell Peppers 12 pieces
- Passata Tomato Sauce to taste
- Cilantro to taste
- Monterey Jack Cheese 10 oz
Step-by-Step Guide
Step 1
Cut the meat into small pieces. Transfer to a pot, add salt, and cover with water. Bring to a boil, reduce the heat, and cook for about 1.5 hours until the water evaporates and the meat is slightly browned. Remove from heat.
Step 2
Preheat the oven to 375°F.
Step 3
Place the peppers on a baking sheet and put them in the oven until the skin is charred (or grill them). Transfer to a bowl, cover with plastic wrap, and let sit for 15 minutes. Peel the skin off the peppers and cut them in half lengthwise. Carefully remove the seeds and white ribs. Place them cut side up on the baking sheet.
Step 4
On each piece of pepper, place 2 tablespoons of grated cheese and top with the meat. Sprinkle with the remaining cheese and drizzle with sauce (see note). Bake for 15 minutes. Serve topped with cilantro and the remaining sauce.
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