Poivrons farcis

Name: Poivrons farcis (Stuffed Peppers)
Cuisine: France
Ingredients: 1 onion, finely chopped; 4 red or green peppers; 3½ oz (100 g) spicy sausage, diced; Olive oil; 7 oz (200 g) pork, finely minced, or sausagemeat; 7 oz (200 g) pork, finely minced, or sausagemeat; 10 fl oz (300 ml) chicken or meat stock; 2 eggs, beaten; 4 red or green peppers; 10 fl oz (300 ml) chicken or meat stock; 2 oz (50 g) fresh breadcrumbs

Stuffed Peppers

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

You won’t be in the Pays Basque long before you realise that they’ve got quite a thing about peppers and pimentos. (And squid, which I have to admit I’m not all that keen on.)

So here, then, is a super little snack from the region.

Ingredients

4 red or green peppers
1 onion, finely chopped
Olive oil
3½

Europe
France
Starter
Snack

Method

First put the peppers whole into a hot oven for about 10 minutes, until they just begin to brown. Take them out and peel off the skin carefully. Cut off the bottom and pull out the pith and pips.

Meanwhile, fry the onion in olive oil until soft, add the diced sausage and minced pork or sausagemeat and fry for 5 minutes or so. Take off the heat and beat in the eggs. Stuff the peppers wit