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Spanish Stuffed Sweet Peppers Recipe
Printable Version of Spanish Stuffed Sweet Peppers Recipe Here |
| 5 large red sweet bell peppers | 1/4 cup butter | 1 small boiling onion, finely chopped | | 1 clove garlic, crushed | 1/4 cup all-purpose flour | 1 cup milk | | 3x3-1/2 oz cans tuna in oil, drained | 1 tablespoon chopped fresh flat-leaf parsley | 2/3 cup flour, extra | | 2 eggs, lightly beaten | 1/2 teaspoon paprika | 2/3 cup dry bread crumbs | | oil, for deep-frying |
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1 Preheat the broiler. Cut the peppers into quarters. Broil, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and let cool, then peel.
2 Heat the butter in a saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes, or until soft. Add the garlic and cook for 1 minute. Add the 1/4 cup flour and stir for 1 minute, or until bubbly and just beginning to change color. Remove from the heat and gradually pour in the milk, stirring until smooth. Return to the heat and stir for 1 minute, or until the mixture boils and thickens and leaves the side of the pan. Stir in the tuna, parsley and some salt. Transfer to a bowl, cover with plastic wrap and allow to cool.
3 Spoon 1 tablespoon of the filling onto the bottom end of each pepper quarter, roll up and secure with a cocktail pick. Place the extra flour in a dish, the eggs in a shallow bowl and combine the paprika and crumbs in another shallow dish.
4 Coat the peppers in the flour, then the eggs, allowing the excess to drip away, then toss in the crumbs.
5 Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will brown in 15 seconds). Deep-fry in batches for 2 minutes, or until golden. Drain on paper towels and remove the picks. Serve hot.
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