Some time ago I wrote about a dish that is highly satisfying: peppers stuffed with rice.
Today I write about a variation of the dish: I added tomatoes to the peppers, and the filling is minced beef and diced pig’s skin.
The magic ingredient of the filling is pig’s skin. It gives flavour and texture to the filling.
I fry it before I mix it with the meat.
I add to the mix some bulgur wheat to absorb the moisture, dill weed, dry and fresh onions and parsely.
After stuffing the peppers and tomatoes, I bake in 220 C for 50 minutes.
This dish is never served hot. It needs to rest for at least one hour before serving.
Delicious homemade bread is a flavour and pleasure booster, so here it is.
And a nice improvised pudding to complete a good meal, and seal a good English-Greek get together.
Asta la vista Compañeros!