Rectified Stuffed Pepper + Photos
Ingredients:
8 red peppers or (yellow and green) fat and tall raw
Filling:
½ pound of ground muscle or other meat of your choice
½ cup of raw (washed) rice
Other Ingredients:
50 grs. Minced and fried bacon (optional)
1 large onion, grated or chopped
1 cup chopped parsley
½ cup chopped green olives (optional)
½ cup of grated cheese (optional)
1 pinch of nutmeg, or cumin (optional)
1 teaspoon full of salt or
1 tablespoon "Industrialized Onion Soup"
1 tablespoon chopped mint
1 teaspoon or grated fresh ginger (soup)
1 brownie, wet and squeezed
½ fingered seedless minced pepper
II- Option:
The same stuffing above can remove the half cup of (washed) raw rice.
Do the same as above
With rice yields more.
When filling the peppers with the meat and rice filling, fill in half. Rice grows a lot.
Way of preparing:
In a bowl add the meat with the fried bacon, onion, parsley, mint, olive, ginger, nutmeg, pepper, salt, and finally the grated cheese.
Mix well all ingredients.
Cut the lid of the peppers, remove the seeds and the white veins, wash well.
With the aid of a spoon fill the bell peppers, not too tight, do not forget that the rice grows.
To close the bell pepper, place a small cube of bread and top it with a stick.
How to cook the peppers
Place the stuffed peppers in a large saucepan, side by side.
Cover with homemade tomato sauce, or with meat stock.
Bring to a high heat until boiling, lower the heat to cook for 20 minutes or until the chilies are cooked.
Serve with potato salad, carrot, palm heart, olive pod.
And also with lettuce salad with carrots grated in the thick drain and tomatoes in cubes.
Follow the next recipe the homemade tomato sauce
Note:
With the same stuffing and seasonings you can stuff grape leaves, celga or cabbage, zucchini, whole or cut in half by length.
For cooking it can be with diluted tomato sauce or beef broth.
Note:
The measure is ¾ of meat and ¼ rice.
Ingredients:
8 red peppers or (yellow and green) fat and tall raw
Filling:
½ pound of ground muscle or other meat of your choice
½ cup of raw (washed) rice
Other Ingredients:
50 grs. Minced and fried bacon (optional)
1 large onion, grated or chopped
1 cup chopped parsley
½ cup chopped green olives (optional)
½ cup of grated cheese (optional)
1 pinch of nutmeg, or cumin (optional)
1 teaspoon full of salt or
1 tablespoon "Industrialized Onion Soup"
1 tablespoon chopped mint
1 teaspoon or grated fresh ginger (soup)
1 brownie, wet and squeezed
½ fingered seedless minced pepper
II- Option:
The same stuffing above can remove the half cup of (washed) raw rice.
Do the same as above
With rice yields more.
When filling the peppers with the meat and rice filling, fill in half. Rice grows a lot.
Way of preparing:
In a bowl add the meat with the fried bacon, onion, parsley, mint, olive, ginger, nutmeg, pepper, salt, and finally the grated cheese.
Mix well all ingredients.
Cut the lid of the peppers, remove the seeds and the white veins, wash well.
With the aid of a spoon fill the bell peppers, not too tight, do not forget that the rice grows.
To close the bell pepper, place a small cube of bread and top it with a stick.
How to cook the peppers
Place the stuffed peppers in a large saucepan, side by side.
Cover with homemade tomato sauce, or with meat stock.
Bring to a high heat until boiling, lower the heat to cook for 20 minutes or until the chilies are cooked.
Serve with potato salad, carrot, palm heart, olive pod.
And also with lettuce salad with carrots grated in the thick drain and tomatoes in cubes.
Follow the next recipe the homemade tomato sauce
Note:
With the same stuffing and seasonings you can stuff grape leaves, celga or cabbage, zucchini, whole or cut in half by length.
For cooking it can be with diluted tomato sauce or beef broth.
Note:
The measure is ¾ of meat and ¼ rice.
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