Dice the onion and cube the tomato. Peel and dice the carrots. Clean the peppers with a cloth and scrub well. Cut away the stem and a circle around the stem. Remove the seeds and white part from inside.
Prepare the filling in a large bowl, mixing all ingredients. If the bread crust is very soggy squeeze out the excess milk. Once well mixed, fill the peppers with the mixture and close the mouth of each pepper with a toothpick if possible.
Heat the 1/2 liter of olive oil in a frying pan with the 2 tblsp water and fry the peppers in batches of three, turning so each side browns well (the skin will blacken) and then put aside in a clean ceramic casserole dish (cazuela). Once all peppers are browned, and using the same frying pan, reuse 5 tblsp olive oil and heat; add the diced onion until it browns, then add the cubed tomato and carrots. Add the flour, wine and water. Let cook for about 15 minutes. Pass the salsa through a strainer (pasapurés) or blend, then pour over the peppers in the casserole. Add salt and let the casserole dish cook over low heat if using the stove (you may also cook in an oven for 20 minutes at 250 degrees F). Stir occasionally so that neither the peppers or salsa stick to the pan. If the salsa evaporates too much, add a bit of hot water. Serve hot. If the dish is prepared ahead of time, it may be reheated.

  posted by Paul credits 1080 Recetas