Stuffed peppers with stewed tomatoes
[2] When adding the Parmesan cheese, use a rubber spatula, as it will melt if kneaded with your hands
How to make it
1
Cut the peppers in half lengthwise and remove the seeds. Mix the breadcrumbs with the milk and leave for 10-15 minutes
2
Add A and the breadcrumbs from [1] to the ground meat and mix well with your hands. Finally, add the Parmesan cheese and mix with a rubber spatula
3
Coat the inside of the peppers with flour and stuff with (2)
4
Put olive oil and garlic in a frying pan and heat. When the aroma comes out, cook [3] over high heat, starting from the meat side
5
Once both sides are browned, add B
6
Once boiling, cover with a piece of aluminum foil with holes in it and simmer over low heat for 40 minutes
7
Serve on a plate with the sauce and top with parsley and Parmesan cheese
Materials 1 person
-
- green pepper
- 70g
-
- cake flour
- Appropriate amount
-
- Mixed ground meat
- 200g
-
- Bread crumbs
- 20g
-
- milk
- 50ml
-
- Parmesan cheese
- 10g
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
-
- garlic
- 1 piece
-
- Mince parsley
- Appropriate amount
-
- Parmesan cheese
- Appropriate amount
-
[A]
- onions sautéed in butter
- 60g
-
- egg
- 1 piece
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- nutmeg
- A little
-
[B]
- Mash whole tomatoes
- 500ml
-
- the bouillon cube in half
- 2
-
- onions sautéed in butter
- 60g
-
- Coarsely smelt black pepper
- A little
-
- Mince parsley
- 10g
-
- water
- 50ml
[PR]
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