Recommendations · Wine and food

Stuffed peppers with Tarapacá Reserva Carménère

Bell peppers stuffed with minced meat, rice and smoked paprika, slowly cooked in the oven. Carmenère is the grape that already smells of bell pepper by itself, and that makes this pairing so direct.

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Bottle of Tarapacá Reserva Carmenère, wine

From the shelf

The bottle

Tarapacá Reserva Carmenère comes from Chile and is made from carmenère. The wine is at 13.5 percent by volume and on our shelf falls under the heading of full-bodied and spicy. Carmenère is known as a grape that, besides dark fruit, gives a green, spicy tone reminiscent of bell pepper.

Order in the online shopTarapacá Reserva Carmenère

The combination

Why this works together

This is a pairing based on similarity rather than counterweight. The green, bell-pepper-like aroma of carmenère finds its literal counterpart in the dish, and the smoked paprika picks up the spiciness of the grape. In addition, the tannin simply does its job on the fat of the mince and on the melted cheese. The weight is right too: a stuffed pepper is hearty but not heavy, just like this wine.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour and 10 minutes
  • Type main course

What you need

  • 4 large red peppers
  • 400 grams half-and-half minced meat
  • 150 grams long-grain rice
  • 1 onion
  • 2 cloves of garlic
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 400 grams canned diced tomatoes
  • 2 tablespoons tomato purée
  • 150 millilitres vegetable stock
  • 125 grams grated matured cheese
  • 2 tablespoons olive oil
  • 1 bunch of parsley
  • salt and freshly ground black pepper

How to make it

  1. Cook the rice in plenty of water until almost done, about two minutes less than stated on the packet. Drain and let the steam escape.
  2. Preheat the oven to 190 degrees.
  3. Cut the tops off the peppers and keep them. Remove the seed membranes. Stand the peppers upright in a baking dish; if necessary, cut a very thin slice off the bottom so they stand firmly.
  4. Chop the onion and finely chop the garlic. Heat the olive oil in a frying pan and sweat the onion for five minutes until translucent.
  5. Add the minced meat, fry it until crumbly and pour off any excess liquid. Add the garlic, paprika powder and cumin and fry for two minutes.
  6. Stir in the tomato purée and half of the diced tomatoes, let it reduce for five minutes and mix in the rice. Season with salt and pepper.
  7. Mix the rest of the diced tomatoes with the stock and pour this into the baking dish around the peppers.
  8. Fill the peppers with the mince mixture, press it down lightly and place the caps loosely on top.
  9. Cover the dish with foil and bake for forty minutes. Remove the foil and the caps, sprinkle the cheese over it and bake for another ten minutes until the cheese has taken colour.
  10. Sprinkle the chopped parsley over it and spoon the sauce from the dish alongside.

In the glass

Serving

Serve the wine at 16 degrees in a red wine glass. Slightly cooler than you would serve a heavy red keeps the green, spicy aroma clear. Letting it stand open for half an hour is enough.

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