‘A la cuina de Marga’
Today is cooking for us Julia San Segundo, responsible for quality and food safety at CAROB. We hope you like this delicious recipe.
Ingredients
- 1 can of red piquillo peppers
- 1/2 onion
- 1 clove garlic
- 400 g of mixed minced meat (pork / beef).
- 1 splash of brandy
- 150 ml milk
- Cooking cream (35 ml, or a splash)
- 200 ml of meat broth
- Salt, pepper, parsley
- Locust bean gum (1 and 1/2 tablespoons of coffee)

Elaboration
For the filling
For the sauce
The pepper is already roasted, pouring the sauce over the stuffed peppers we would have the dish ready.
You can also place the peppers in a casserole, pour the sauce on top and bring a small boil over low heat. Serve hot.
Decorate with a sprig of parsley, chives… Enjoy it!
