Pimento Recheado/Stuffed Pepper

English version at the end of the page

Serve: 4/5 pessoas

Ingredientes:

  • 1 cebola picada
  • 2 dentes de alho picados
  • Fio de azeite
  • 3 tomates médios picados
  • Especiarias a gosto
  • Sal
  • 500 gr de carne picada
  • Bacon picado
  • Chouriço picado
  • 4 pimentos
  • queijo cheedar ralado

Preparação:

  • Comece por refogar a cebola e o alho no fio de azeite. Adicione o tomate e deixe refogar um pouco.
  • Adicione as especiarias e o sal, envolva.
  • Adicione a carne picada, o bacon e o chouriço e envolva tudo.
  • Por fim cubra com água quente e deixe cozinhar por 35 a 40 minutos em lume médio-alto.
  • Pré-aqueça o forno a 200ºc.
  • Retire a parte de cima dos pimentos e reserve, limpe as sementes.
  • Unte uma taça de forno com óleo de coco/ghee/azeite e coloque os pimentos dentro.
  • Recheie com o preparado de carne.
  • Termine com queijo ralado por cima e cubra com a “tampinha” do pimento.
  • Leve ao forno por 15 minutos.
  • Sirva ainda quente.

PR1


Stuffed Pepper

Serve: 4/5 people

Ingredients:

  • 1 chopped onion
  • 2 cloves of minced garlic
  • drizzle of olive oil
  • 3 medium tomatoes chopped
  • Spices to taste
  • salt
  • 500g minced meat
  • Chopped bacon
  • Chopped chorizo
  • 4 peppers
  • cheedar grated cheese

Preparation:

  • Start by braise the onion and garlic in olive oil. Add the tomatoes and let it cook a little.
  • Add spices and salt, wrap
  • Add minced meat, bacon and sausage and wrap everything.
  • Finally cover with hot water and cook for 35 to 40 minutes over medium-high heat.
  • Preheat the oven to 200ºC.
  • Remove the top of the peppers and set aside, clean the seeds.
  • Grease an oven bowl with coconut oil / ghee / oil and place the peppers inside.
  • Fill with the meat preparation.
  • Finish with grated cheese on top and cover with the “capful” of the pepper.
  • Bake for 15 minutes.
  • Serve hot.

PR1

By Sandra Ferreira

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