Oxtail-Stuffed Peppers Recipe

Name: Oxtail-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oxtails, about 3 pounds each, cut in 4- to 5-inch sections; Salt; black pepper; 3 medium onions, diced; 2 cloves garlic, 1 sliced; 1/4 pound piece Serrano ham, diced; 1 small green bell pepper, cored, seeded and diced; 1 tablespoon flat-leaf parsley, chopped; 1 plum tomato, finely chopped; 1 bay leaf; Pinch crushed red chili flakes; 1 cup dry red wine; 2 cups beef stock; 2 jars (7 8/10 ounces) piquillo peppers, drained and patted dry, about 24

Servings: persons

2 oxtails, about 3 pounds each, cut in 4- to 5-inch sections
Salt
black pepper
3 medium onions, diced
2 cloves garlic, 1 sliced
1/4 pound piece Serrano ham, diced
1 small green bell pepper, cored, seeded and diced
1 tablespoon flat-leaf parsley, chopped
1 plum tomato, finely chopped
1 bay leaf
Pinch crushed red chili flakes
1 cup dry red wine
2 cups beef stock
2 jars (7 8/10 ounces) piquillo peppers, drained and patted dry, about 24

1
Discard the narrow end section of each oxtail.
2
Season the rest with salt and pepper and brown over high heat in a 6-quart casserole or braising pan.
3
Remove.
4
Reduce heat to low.
5
Add 2/3 of the diced onions, the sliced garlic clove and the ham.
6
Saute until onions are soft.
7
Meanwhile, by hand or in food processor, finely chop the remaining onion and garlic with the green pepper and the parsley.
8
Mix with the tomato.
9
Add to the pan when the onions are soft, and reduce heat to medium.
10
Cook, stirring, until all vegetables are soft.
11
Stir in the bay leaf, chili flakes, wine and stock.
12
Raise heat and bring to a simmer.
13
Return oxtails to pan, baste, cover and reduce heat to very low.
14
Cook about 3 hours, turning once, until meat is fork tender.
15
Remove oxtails to cool.
16
Strain liquid and reserve, discarding solids.
17
Finely chop or shred meat and mix with 2/3 cup of the liquid.
18
Heat oven to 350 degrees.
19
Stuff peppers with meat.
20
Pour 1 cup liquid into a shallow baking dish.
21
(The rest can be saved for another use.)
22
Arrange peppers in dish and bake until heated through, 15 minutes.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 oxtails, about 3 pounds each, cut in 4- to 5-inch sections, Salt, black pepper, 3 medium onions, diced, and more.

Yes, Oxtail-Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oxtail-Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions