Kanelonia me Kima kai Piperies
(Cannelloni with Minced Meat and Peppers)

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~ Ingredients:

~ 500g of Cannelloni
~ 350g of minced meat
~ 400g of ripped, peeled and chopped tomatoes
~ 1 onion finely chopped
~ 3 peppers (red, green, yellow) chopped in small pieces
~ 1/2 a cup of olive oil
~ 2 tbsp of butter
~ 1/2 a cup of grated Kefalograviera cheese
~ Salt and pepper to taste
~ Sauce Ingredients:

~ 400g of ripped, peeled and chopped tomatoes
~ 2 tbsp of tomato paste
~ 1 cup of water
~ 2 cloves of garlic grated
~ 1/4 cup of finely chopped parsley
~ 1 tsp of sugar
~ 1/4 cup of olive oil 
~ Salt and pepper to taste


~ Sauté the onion in the hot olive oil and add the minced meat and fry lightly.
~ Add the chopped tomatoes, chopped peppers, salt and pepper to taste and boil for about 30 minutes on low heat.
~ Remove from the heat and let it cool down before you fill the cannelloni.
~ This way you will not burn your self and the cannelloni will not break.
~ Sprinkle with grated kefalograviera and mix.
~ Filling should be hard and not runny.
~ In the meantime you prepare the sauce.
~ In a sauce pan add all the ingredients together and boil on low heat for about 20 minutes.
~ Melt the batter and with a kitchen brush, butter your baking pan.
~ Once the filling has cooled down, with the help of the teaspoon handle fill the cannelloni shells.
~ Place them in the baking pan in rows, a little apart from each other.
~ Poor the sauce over them and cover with aluminum foil to prevent then from hardening on the top.
~ Bake in a preheated oven to 180 degrees Celsius for about 20 minutes.
~ Remove the aluminum foil, sprinkle with grated kefalograviera cheese and bake for another 10 minutes.
~ Once they are cooked, let cool down for a few minutes so they don’t break and serve.
~ Good luck and bon appétit.