Stuffed bell peppers with minced meat, apple, raisins and a creamy walnut sauce.
4 large green bell peppers
160 g ground beef
160 g ground pork
300 g tomato puree
120 ml dairy cream
50 g cream cheese
2 medium onions, chopped
3 clove(s) garlic, chopped
1 dash(es) nutmeg
1/4 cup(s) walnuts
1/4 cup(s) apple, peeled and diced
1 tablespoon(s) raisins
olive oil
salt and pepper
1 teaspoon(s) sugar
Wash and cut the peppers lengthwise. Remove the seeds.
Heat some olive oil in a large skillet and sauté the ground beef, ground pork, onion and garlic for 10-15 minutes. Add the tomato puree, the sugar, salt and pepper and simmer for 5 more minutes.
Add the finely chopped apple, raisins and nutmeg and cook, covered, in low heat for 10 minutes. Remove from heat and stuff the peppers with the mixture.
In a food processor combine the cream, walnuts, some salt and cream cheese until smooth. Pour the sauce over the peppers and serve.
