Brazil

Medium colored peppers

Olive oil

Minced Garlic Cloves

Chopped Onions

Ground beef

Salt and Pepper

Chopped Parsley

Tea of chopped black olives

Can of drained peas

French bread moistened with water

Stuffed Peppers

Corte uma tampa dos pimentões e retire as sementes.

Lave e seque-os. Reserve em uma panela, em fogo médio, aqueça o azeite e refogue o alho e a cebola por 5 minutos ou até dourar.

Junte a carne moída, sal, pimenta e refogue por 10 minutos ou até secar quase toda água. 

Retire do fogo e misture a salsa, as azeitonas e a ervilha. 

Recheios pimentões com a mistura de carne e, com o pão umedecido, tampe o buraco do pimentão, apertando bem para não escapar o recheio. 

Coloque os pimentões em uma forma e leve ao forno médio, pré-aquecido, por 25 minutos, virando os de vez em quando. 

Retire do forno e sirva.


Cut a cap off the peppers and remove the seeds.

Wash and dry them. Reserve in a pan, over medium heat, heat the oil and sauté the garlic and onion for 5 minutes or until golden.

Add the ground beef, salt, pepper and sauté for 10 minutes or until almost all the water is gone.

Remove from heat and stir in parsley, olives and peas.

Stuff the peppers with the meat mixture and, with the moistened bread, cover the hole in the pepper, pressing well so that the filling does not escape.

Place the peppers in a pan and bake in a preheated medium oven for 25 minutes, turning them occasionally.

Remove from oven and serve.


Stuffed Peppers

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