Champiñónes Y Pimientos Rellenos Especiáles

Summary

Ingredients

• 8 mushrooms, (giant mushrooms, 600 g)
• 1 red pepper (s) (for the filling)
• 1 clove garlic
• 2 tablespoon soy sauce
• 2 teaspoon.spice mixture, Greek
• salt and pepper
• 400 g minced beef
• 1 medium onion (s), diced
• 250 g rice
• 2 large red pepper (s)
• 4 tomato (s)
• 100 g cheese, Gouda
• 1 teaspoon paprika powder
• 1 teaspoon chilli flakes
• 3 tablespoon vegetable oil
• 0.5 tube ½ tomato paste

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Instructions

1. Clean the mushrooms and peppers. Remove mushroom stems and hollow out the mushrooms. Cut the 2 large red peppers in half lengthwise and remove seeds.
2. Heat 3 tablespoons vegetable oil in a large saucepan over medium-high heat. Add the diced onion and fry for 3-4 minutes until translucent.
3. Add the 400g minced beef and cook for 5-7 minutes, stirring occasionally, until fully cooked (71°C / 160°F internal temperature).
4. Add the minced garlic, diced red pepper (from the 1 red pepper for filling), and roughly half a tube of tomato paste. Stir well.
5. Add 2 teaspoons Greek spice mixture, 1 teaspoon paprika powder, 1 teaspoon chilli flakes, and 2 tablespoons soy sauce. Mix everything well.
6. Season generously with salt and pepper. Simmer for 2 minutes while stirring, then remove from heat.
7. Spoon the beef mixture into the hollowed mushrooms and pepper halves, pressing gently to fill.
8. Top each mushroom and pepper half with 2 thin tomato slices. Sprinkle Gouda cheese in the center of each.
9. Preheat oven to 180°C (356°F). Place filled mushrooms and peppers on a baking sheet and bake for 20 minutes until heated through and cheese is melted.
10. While baking, cook 250g rice according to package directions.
11. Serve the hot stuffed mushrooms and peppers with the rice.