Peppers stuffed with minced meat and rice and corn and red beans
February 21, 2014, 4:49 pm by: natalie
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Ingredients 6 servings :
6 peppers ( with equal bottom to become straight )
500 g ground beef (such as entrecote )
Adobo marinade :
1 onion, sugar
3 cloves of garlic
1 chilli
1 /4 cup apple cider vinegar
2 teaspoon ground cumin
2 teaspoons ground cinnamon
1 teaspoon dried oregano
1 /2 teaspoon sugar
1 tablespoon olive oil
1 cup (250 ml ) of tomato passata
2 cups (500 mL) beef broth ( recipe )
1 tablespoon soy sauce
3 /4 cup (150 g) arborio rice ( risotto how to )
1 small can ( 1/2 cup) of red or black beans
1 fresh corn ( or small can )
100 g grated cheese (such as cheddar , manchego )
Fresh coriander for sprinkling
Option to provide natural yogurt and / or guacamole
Preparation:
Prepare the vegetables : cut up peppers , center bore , clean and season with salt . Peel the onion and garlic , chili cut in half lengthwise and spoon clean of seeds and bright fibers. Knife obkroić grains of fresh corn.
Adobo marinade : mix the ingredients ( in a small food processor or blender ) to a paste .
Mix meat with the marinade and leave adobo warming (or longer , e.g., overnight in the refrigerator ) .
Set the oven at 190 degrees C. In a large frying pan (diameter min . 28 cm) heat the olive oil over high heat and sear the meat evenly ( with the marinade ) until it turns gray . Season with salt and pepper.
For podsmażonego meat add tomato passata , stir and bring to the boil . Add hot broth and soy sauce and rice ( raw ) , drained beans and corn grain. Stir and bring to a boil , cook for 3 minutes stirring occasionally . Ladle carefully put hot stuffing into peppers . Peppers cover odkrojoną part and put in the oven for 45 minutes.
After removing from the oven and sprinkle with paprika open grated cheese. Serve topped with a sprig of fresh cilantro, optional with natural yoghurt and / or guacamole.
PHOTO: http://www.kwestiasmaku.com/zdjecia/1088.papryka_faszerowana/papryka_faszerowana_01.jpg
6 peppers ( with equal bottom to become straight )
500 g ground beef (such as entrecote )
Adobo marinade :
1 onion, sugar
3 cloves of garlic
1 chilli
1 /4 cup apple cider vinegar
2 teaspoon ground cumin
2 teaspoons ground cinnamon
1 teaspoon dried oregano
1 /2 teaspoon sugar
1 tablespoon olive oil
1 cup (250 ml ) of tomato passata
2 cups (500 mL) beef broth ( recipe )
1 tablespoon soy sauce
3 /4 cup (150 g) arborio rice ( risotto how to )
1 small can ( 1/2 cup) of red or black beans
1 fresh corn ( or small can )
100 g grated cheese (such as cheddar , manchego )
Fresh coriander for sprinkling
Option to provide natural yogurt and / or guacamole
Preparation:
Prepare the vegetables : cut up peppers , center bore , clean and season with salt . Peel the onion and garlic , chili cut in half lengthwise and spoon clean of seeds and bright fibers. Knife obkroić grains of fresh corn.
Adobo marinade : mix the ingredients ( in a small food processor or blender ) to a paste .
Mix meat with the marinade and leave adobo warming (or longer , e.g., overnight in the refrigerator ) .
Set the oven at 190 degrees C. In a large frying pan (diameter min . 28 cm) heat the olive oil over high heat and sear the meat evenly ( with the marinade ) until it turns gray . Season with salt and pepper.
For podsmażonego meat add tomato passata , stir and bring to the boil . Add hot broth and soy sauce and rice ( raw ) , drained beans and corn grain. Stir and bring to a boil , cook for 3 minutes stirring occasionally . Ladle carefully put hot stuffing into peppers . Peppers cover odkrojoną part and put in the oven for 45 minutes.
After removing from the oven and sprinkle with paprika open grated cheese. Serve topped with a sprig of fresh cilantro, optional with natural yoghurt and / or guacamole.
PHOTO: http://www.kwestiasmaku.com/zdjecia/1088.papryka_faszerowana/papryka_faszerowana_01.jpg
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