Ingredients
- " Red bell peppers (they are more beautiful)
- For the filling
- " 1 pound of ground meat.
- " 1 red onion.
- " Cilantrico and leek.
- " 2 spoonfuls of tomato paste.
- " 1 spoonful of garlic paste.
- " 1 spoonful of oregano.
- " ½ spoonful of black pepper.
- " 1 Cubanela pepper.
- " 1 cube chicken broth (optional)
- " Olive oil.
- " Gouda Cheese (or any other that melts well)
- " Butter.
- " Salt.
Directions
- Prepare the filling cooking the meat it with all the seasons and vegetables until it dries off. Separate.
- Cut the top of the bell peppers, remove the seeds and separate.
- Stuff the peppers, place a slice of cheese in the top and place the cap of the pepper. Fix it with toothpicks.
- Put them in a pirex previously greased with butter. Sprinkle a bit of olive oil and place in a preheated oven until the skin of the pepper wrinkles (like you can see in the picture), sign that they are ready.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 0g | |
Recipe makes 4 servings | |
Calories 0 | |
Calories from Fat 0 | 0% |
Total Fat 0.0g | 0% |
Saturated Fat 0.0g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 0mg | 0% |
Potassium 0mg | 0% |
Total Carbs 0.0g | 0% |
Dietary Fiber 0.0g | 0% |
Sugars 0.0g | 0% |
Protein 0.0g | 0% |
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