Pimientos rellenos con carne



4 pimientos verdes
Sal (para blanquear los pimientos), cantidad necesaria

Para el relleno:

2 cucharadas de aceite
2 dientes de ajo picados
1 cebolla picada
Sal, pimienta y orégano, a gusto
250 gramos de carne picada
1/2 taza de puré de tomate
1 cucharada de alcaparras
2 huevos duros picados
2 cucharadas de perejil picado
Aceite (para untar), cantidad necesaria


Retirar la parte superior de los pimientos. Reservarlas. Quitar las semillas y nervaduras  a los pimientos. Blanquearlos unos segundos en abundante agua a punto de ebullición con  sal, hasta que estén tiernos pero bien firmes sin perder su forma. Retirar. Escurrir y  reservar.


Verter aceite en una cacerola y llevar a fuego moderado. Perfumar con el ajo. Agregar la  cebolla y una pizca de sal. Cocinar a fuego moderado hasta que la cebolla esté  transparente. Adicionar la carne picada. Cocinar, mezclando, hasta que la misma cambie de  color. Agregar el puré de tomate y las alcaparras. Mezclar y retirar. Pasar la preparación  a un bol. Añarlir Inshuevos duros y el perejil picado. Condimentar con sal, pimienta y  orégano. Mezclar.


Rellenar los pimientos. Colocarlos en una asadera untada con aceite junto con las tapas  reservadas y llevar a horno precalentado a temperatura moderada entre 15 y 20 minutos.  Retirar. Presentar en un plato con las partes superiores reservadas.


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