Main course Algerian : Stuffed pepper tagine
Ingredients for stuffed pepper tagine
- Ten medium-sized sweet peppers
- Half a pound of ground beef
- two onions
- five small tomatoes;
- black pepper
- Two tablespoons butter
- Egg grain
- Cilantro
- lemon
Directions Stuffed pepper tagine
- Chop the onion in the cooker with butter, stomachos, black pepper and salt with two cups of water and let it fry for ten minutes
- In a little oil fry the minced meat with minced onions, cilantro, butter and black pepper with salt and leave all on low heat for only two minutes and before we turn off the stove add to the mixture a beaten egg to cook only partially
- We come to the black pepper grains and cut them from the bottom and leave the side of the branch closed with the branch removed from it and enter a knife and peel it from the inside of the pulp and pepper seeds and then turn them over and empty them then we start stuffing these grains with the mixture that we prepared above and close each grain with half a small tomato and put these peppers in the middle of the sauce that is still cooking until it curdles then turn off the stove
- On a large open plate that suits our taste, we pour the sauce first and then half the stuffed peppers together, interspersed with lemon cloves and a good appetite from the Algerian cooking site
We can hover peppers with golden french fries or fried fried mushrooms
read more : Algerian Sweets, Rafis