Ricotto Relleno (stuffed peppers)

Ingredients:

Diced onion

Minced beef

Garlic

Diced vegetables (peas, carrots, beans etc)

Flour

1 egg

Water

Oil

1. To prepare peppers, slice down one side only and remove seeds. Rinse for 1 minute in cold water then allow to dry fully on paper towel. 

2. Cook onion and garlic in some vegetable oil  until softened, then add beef and brown.

3. In a seperate bowl, combine about 1 cup of flour with one egg, then add small amounts of water until a thick batter has been formed (maybe about 1/4 cup in all). Season well with salt and set aside.

4. When beef is browned, add vegetables, season well, and cook for a further 2 minutes.

5. When filling in ready, spoon into peppers (they will loof like they have burst open but that is all part of the plan).

6. Heat a few centimetres of vegetable oil in frying.

7. When oil is ready, spoon the batter over the side of the pepper with the opening, and fry batter side down for 3-5minutes or until batter has become golden. Then turn and fry for a further few minutes.

8. Drain on paper towel, and then enjoy.

Note: This recipe came froma cooking class in Spanish, so quantities and direct ingredients are estimated.