Vida Recetas Editorial
Stuffed peppers are a classic of home cooking that never goes out of style. This version, with roasted pork ribs, chickpeas, and a touch of Serrano ham, is a hearty and flavorful option, perfect for a special lunch or dinner. The pepper, slowly roasted, becomes sweet and tender, contrasting with the juicy and nuanced filling. It is an easy recipe to prepare, ideal for using up leftover roast meat and surprising diners with a colorful and comforting dish.
The key is to roast the peppers whole until they are very tender, which intensifies their flavor and makes them easier to fill. The mixture of meat, chickpeas, and tomato creates a balanced texture and flavor, where the ham adds a very pleasant salty touch. You can serve them as a main course accompanied by garlic bread or a green salad.
This recipe is perfect for those looking for a complete and nutritious dish without complications. It also allows variations: you can substitute the ribs with shredded pork or add other vegetables to the filling. Go ahead and prepare them and enjoy a reinvented classic!
Prep
1 min
Cook
2 min
Servings
2
Since peppers take the most time, we started with them. We removed the stalk, the seeds and the white meat from the inside. Preheat the oven to 200 degrees. Put aluminum foil in a baking dish and place the peppers whole and unpeeled. We add a splash of olive oil, lower the oven temperature to 180 degrees and add the peppers. Let them be done for 50 minutes. We are watching to see when to turn them around.
Once they are done, we take them out of the oven and let them warm.
In the meantime, we put the chickpeas in the quick pot, which we soaked the night before. When steam starts to come out, we count 30 minutes until soft ones come out
Chop the meat from the ribs and mix it with the minced ham. We booked.
Chop the onion. Put a spoonful of olive oil in the pan and put the onion to poach. When it is transparent, add the tomato, garlic powder and oregano.
Once the tomato is fried, add the meat mixture of the ribs and the ham to the pan. Drain the chickpeas, crush them with a fork and also throw them into the pan. We give them a few laps so that everything mixes well and set aside.
Peel the peppers and fill them with the contents of the pan.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 1 minutes and the cooking time is 2 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
