Champiñónes Y Pimientos Rellenos Especiáles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and peppers and remove the mushroom and pepper meat & cut the peppers in half lengthways.
- Fry the onions in the oil in a saucepan until translucent. Add the minced meat and fry until done.
- Add the garlic, diced paprika and tomato paste and stir well. Now add the spices paprika powder, chilli flakes, Greek spices and soy sauce and mix everything well.
- Now season with a lot of pepper and salt and simmer for about 2 minutes while stirring.
- Last but not least, pour the mixture into the hollowed out mushrooms and peppers with a tea spoon or tablespoon and press a little hard.
- Then place the thinly sliced tomatoes on top of the minced meat (approx. 2 pieces per pepper / mushroom) and put a bit of cheese in the middle of each part.
- The whole thing has to be in the oven for about 20 minutes at 180 °.
- In the meantime, finish cooking the rice and immediately serve hot together.
- For Weight Watchler:
- If you put a baking sheet underneath the meat when roasting, a tablespoon of oil is enough. Otherwise I would write about 8-9 points for the portion.
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