Stuffed Peppers Gratinée

Name: Stuffed Peppers Gratinée
Yield: Serves 4–6
Ingredients: 25 g butter, plus extra for baking; 1 heaped tbsp plain flour; 150 ml whole milk; 100 g strong Cheddar, coarsely grated; 25 g Parmesan, freshly grated, plus extra for baking; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 350 g beef mince; 50 g fresh breadcrumbs; 2–3 large garlic cloves, finely chopped; 8–10 sage leaves, finely chopped; 2 tbsp tomato purée; 1 tsp paprika; 3 large, fresh plum tomatoes; 1 large onion, thinly sliced; 1 rounded tsp caster sugar; 3 peppers, halved and seeds and stems removed

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

During the 1960s and ’70s there was a craze for stuffed peppers. As many were fairly dull I devised this variation. These ‘pepper boats’ (so named by my children) are a great favourite in my family and are very good served with new potatoes and green beans.

Ingredients

25 g butter, plus extra for baking
1 heaped tbsp plain flour
150

Main course

Method

Melt the butter in a saucepan, remove from the heat and stir in the flour. Blend to a paste and gradually add in the milk. Return to the heat and bring to the boil, stirring all the time. Let the sauce bubble, still stirring, for 2–3 minutes, or until very thick. Mix in the Cheddar and remove from the heat. Thoroughly mix until the cheese has melted and you have a smooth sauce. Add the Parmesan