Calahorra Peppers Stuffed with Meat and Gratin Mozzarella

Name: Calahorra Peppers Stuffed with Meat and Gratin Mozzarella
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Argentine
Ingredients: 6 medium to large Calahorra peppers; 500 g ground beef; 100 g smoked bacon (in sticks or lardons); 400 g finely chopped onion; 100 g green onion (white and green parts separated); 2 large garlic cloves, minced; 2 plum tomatoes, peeled and chopped (or canned); 200 g mozzarella cheese in slices or thick strips; 1 small tbsp toasted and crushed cumin seeds; 1 small tbsp toasted and crushed coriander seeds; 1 large tbsp sweet paprika; 1 tsp hot paprika or crushed red pepper flakes; 1 tbsp ají panca paste (optional); 1 handful fresh chopped parsley; Extra virgin olive oil as needed; Fine salt and freshly ground black pepper to taste

⏱ 55 min in total🔪 30 min prep🍳 25 min cooking🍽 2 servingsEasy

Are you looking for a complete, juicy meal full of flavor that makes the most of the best garden produce of the season? Learn how to prepare these traditional Calahorra Peppers Stuffed with Meat and Gratin Mozzarella, an irresistible autumn recipe. We will teach you the secret to toasting the spices to highlight all their aromas, the exact precooking point for the filling so the meat stays super tender and juicy when it comes out of the oven, and how to achieve that melted cheese topping that everyone loves. Follow the detailed step-by-step guide on Recetop and bring a homemade classic to your Sunday table.

Ingredients

Measurements

🍽 2 servings

6 medium to large Calahorra peppers
500 g ground beef
100 g smoked bacon (in sticks or lardons)
400 g finely chopped onion
100 g green onion (white and green parts separated)
2 large garlic cloves, minced
2 plum tomatoes, peeled and chopped (or canned)
200 g mozzarella cheese in slices or thick strips
1 small tbsp toasted and crushed cumin seeds
1 small tbsp toasted and crushed coriander seeds
1 large tbsp sweet paprika
1 tsp hot paprika or crushed red pepper flakes
1 tbsp ají panca paste (optional)
1 handful fresh chopped parsley
Extra virgin olive oil as needed
Fine salt and freshly ground black pepper to taste

Method

1
In a dry skillet (frying pan) over medium heat, lightly toast the cumin and coriander seeds until they release their aroma. Crush them in a mortar to extract all their essential oils.
2
In a large skillet or wok with just a few drops of olive oil, brown the smoked bacon sticks over medium heat until they are crispy and release their fat. Remove them and set aside, leaving the drippings in the skillet.
3
Wash the peppers well. Cut the top of each one to form a lid. With a spoon and a small knife, carefully remove the white membranes and all the seeds from the inside without breaking the base. Set the cleaned peppers aside with their lids.
4
In the same skillet with the bacon fat (and an extra drizzle of olive oil if needed), sauté the chopped onion along with the white part of the green onion and the garlic over medium heat until translucent.
5
Incorporate the peeled and chopped plum tomatoes, the crushed spices (cumin and coriander), the sweet paprika, the hot paprika, and the ají panca (if using). Cook for 2 minutes, mixing well.
6
Add the ground beef and the reserved browned bacon. Add the green part of the green onion and the parsley. Season with salt and pepper to taste and cook for just 1 minute, mixing everything; turn off the heat immediately (the meat should still be pink so it doesn't dry out, as it will finish cooking in the oven).
7
Fill each Calahorra pepper to the brim, pressing gently with a spoon to avoid air pockets. Place a generous portion of mozzarella cheese over the filling and cover each one with its respective pepper lid.
8
Arrange the peppers upright in a lightly oiled baking dish. Bake at 200 °C for 20-25 minutes, until the skin of the Calahorra peppers is wrinkled and the cheese looks melted and gratin under the lid. Serve hot, ideally accompanied by white rice.