1. Prepare the Oxtail Filling:
- Preheat your oven to 325°F (165°C).
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Season the oxtail pieces with salt and pepper, then sear them in the pot until browned on all sides. Remove the oxtail and set aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Stir in the diced tomatoes, tomato paste, beef broth, bay leaf, and dried thyme. Return the oxtail to the pot.
- Bring to a simmer, then cover and transfer to the preheated oven. Braise for 3-4 hours, or until the oxtail meat is tender and falling off the bone.
2. Prepare the Peppers:
- While the oxtail is braising, drain and pat dry the pre-roasted red bell peppers if they are stored in liquid. Set aside.
3. Assemble the Stuffed Peppers:
- Once the oxtail is tender, remove it from the pot and shred the meat, discarding the bones and any excess fat.
- Strain the braising liquid and reduce it down to half.
- Add the meat back in the liquid and cook down to glaze.
- Stir the crumbled feta cheese into the oxtail mixture.
- Carefully stuff each pre-roasted red pepper with the oxtail and feta mixture, pressing down gently to pack the filling.
4. Bake the Stuffed Peppers:
- Preheat your oven to 375°F (190°C).
- Place the stuffed peppers in a baking dish. If you like, drizzle a little olive oil over the top of the stuffed peppers.
- Bake for 15-20 minutes, or until the peppers are heated through and the filling is warm.
5. Serve:
- Garnish the stuffed peppers with chopped fresh parsley and a drizzle of balsamic vinegar to bring acidity and brighten up the dish.
- Serve hot, with a side of fresh salad or crusty bread.
Enjoy your delicious Stuffed Roasted Red Peppers with Oxtail and Feta!
