This is a very tasty and easy filling for your galette, giving a Brazilian feel to a French classic.
Cook the beef with the oil in a hot pan for about 15 minutes or until browned.
Skin the tomatoes by cutting a cross into the top and bottom and pouring boiling water over them. The skins will shrink back and can be peeled off. Dice them, removing the seeds.
Add the tomatoes and red peppers to the pan, seasoning to taste. Cook for another 10 minutes until the peppers are softened and the tomatoes are beginning to cook down.
Stir in the chopped chilli peppers (leave the seeds in if you like your dish hot) and simmer everything for another 20 minutes. The beef will be tender and the vegetables will be soft and juicy. Serve in a crêpe or galette.
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