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Red pepper farcis à la Perpignanaise

Pierre has this French regional cook book sitting on his shelf for many years - given by his mother to motivate him to cook something more grand than his famous carbonara:-D I have flipped through this book so many times before but never really dared to try out any of the recipes. Then the other day I was just having another glance at it and I stumbled upon poivron rouges farcis, I looked up the ingredients and it did not seem too complicated to do plus I have everything I needed to cook this dish in my fridge. So why not:-)

This dish is linked to the city of Perpignan from the Roussillon region (a sunny area in the south-east of France, along the Mediterranean sea and the Pyréenés mountains) which of course produce southern/mediterranean cuisine.

And this is my entry for WCC 18's Red and White theme.

Poivron rouges farcis à la Perpignanaise

(taken from Les meilleures Recettes des Régions de France)

Preparation: 20 minutes
Cooking: 45 minutes
Makes: 4

Ingredients
  • 4 red peppers
  • 200 g pork meat - finely chopped (a bit lean and fatty)
  • 50 g almond slices
  • ½ cup olive oil (approximately)
  • ½ cup water
  • 1 egg
  • 1 onion
  • 3 cloves garlic
  • 1 thick slice of bread
  • 1 tsp cinnamon
  • parsley (a few stalks)
  • pepper & salt
Directions
  1. Preheat oven at 180°C (350°F - gas mark 4).
  2. Stand the red peppers up on a cutting board and slice them in half, lengthwise. Remove the core, white rib on the sides, and the seeds.
  3. Immerse them in a pot of boiling salted water for 5 minutes. Drain and let them cool down.
  4. Chop the onion, garlic, a few stalks of parsley and bread. Place them and the chopped meat in a bowl and mix them well together.
  5. Add in the egg, 2 tbsp olive oil, 1 tsp cinnamon and season it with salt and pepper (to your taste) and mix them well till you get a homogeneous stuffing.
  6. Stuff each half of a red pepper with a handful of stuffing, carefully leveling the top, and drizzle some olive oil on it. Then scatter some almond slices on top of the stuffing.
  7. Drizzle a little olive oil on the baking dish and pour in the water. Then place the stuffed red peppers in the baking dish.
  8. Bake it for 45 minutes at 180°C (350°F - gas mark 4).
  9. Serve it with white wine like some Côte du Roussillon.
Red pepper farcis ingredientsPoivron rouges farcis
The Verdict

Mmm...very aromatic. The stuffing is nice, tender and fragrant with a tint of cinnamon. Surprisingly the cinnamon blends very well with the rest of the ingredients in the stuffing - it isn't overpowering like I thought it would be when I was mixing it. The combination of the meat stuffing and the red pepper give a unique and tasty taste. I'll definitely cook this again.

My preparation of the above stuffing was done with a food processor. First the meat was chopped up a bit before adding the onion, garlic, parsley and bread. Once it is mixed and chopped up, in goes the egg, oil, cinnamon, salt and pepper and mix till it is homogeneous. Saves a lot of time and I only have to clean up my food processor.:-)

Red pepper stuffings
21 comments.
#1, by Stephane (06/27/2007)

God I love your site, everyday a new recipie, you make my day.
I've got to try that one.

Keep going;-)

#2, by V (06/27/2007)

This is very similar to the stuffed peppers I make except I use ground beef, but I LOVE how the french name it! I like the sliced almonds addition and will try next time. Thanks!

#3, by Patricia Scarpin (06/27/2007)

We love stuffed peppers at home, but I have never used pork as filling. And to top it with the almonds is a wonderful idea!

#4, by Lori (06/27/2007)

Wow! That looks yummy! And, it doesn't seem to hard to make. I'll have to try it!

#5, by The Cooking Ninja (06/27/2007)

@Stephane: I'm glad you like it.:-) I'll try my very best to keep going. I love trying out dishes from different parts of the world.

#6, by Sara (06/27/2007)

I love things stuffed into peppers! Looks great, thanks for taking part in WCC!

#7, by anh (06/27/2007)

This is just veryyy good! I'll try my hand on it soon. Thanks!

#8, by tigerfish (06/27/2007)

I like this kind of "clean" cooking:-)
Stuffed peppers - without the almonds, can become yong tau foo ;p

#9, by Lydia (06/28/2007)

First visit to your blog -- I've had fun looking at some of your recipes. This one looks delicious! I'll definitely be back.

#10, by Cynthia (06/28/2007)

Those stuffed peppers look so elegant and yummy. Thanks for visiting my blog and the birthday wishes. You have a really cool place here, I'll be hanging out there often:-) I've also added you to my feeds so that I never miss another of your posts.

#11 (06/28/2007)

Ah Perpignan! I was born and raised in Provence and love the Roussilon region. So many beautiful spots in the backcountry!
The dish looks great!

#12, by Kelly Mahoney (06/28/2007)

I would've never thought about cinnamon, but those look awesome.

#13, by wokandspoon (06/28/2007)

Hey - we've both been stuffing poivrons! This is a great idea - cutting them before stuffing them - I stuffed mine whole here! http://wokandspoon.blogspot.com/2007/06/poivrons-farcis.html
I like the almond flakes on top!

#14, by Nadine (06/28/2007)

Oh wow!! you have some wonderful recipes here, I will definately be a frequent visitor to this blog, thanks for stopping by mine!!

#15, by IronEaters (06/28/2007)

I like capsicums.. =D and the almonds on top...looks yummy!

San

#16, by V (06/28/2007)

Thanks for fixing my 'trigger-happy' fingers on my comment/s yesterday!!!:-)

#17, by Little Corner of Mine (06/28/2007)

Me as being a very Chinese Chinese family I have yet to make this dish. My hubby don't even like red pepper stuffed yong tau foo, very picky eater he is!

But I bet the slightly toasted red bell pepper is sweet and great combination with the juicy meat filling!

#18, by ming the merciless (06/29/2007)

Oooohhhh! That looks yummy! I bet the baked peppers are sweet and the almond slices are crunch. Served with a salad, this is a perfect summer meal.

#19, by Dianne (06/29/2007)

Wow! These look good!
I love cooked peppers, just dont like 'em raw!

:)

#20, by kellypea (07/20/2007)

I love anything with peppers -- especially when they're baked. This sounds like an excellent dish.

#21, by Jin Morris (08/06/2008)

I tried this recipe tonight and it turned out lovely !! thanks for sharing