Versiones compatibles
Creamy Mushroom Soup; Stuffed Peppers with Rice and Tomato Sauce
Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
Stuffed Pepper Filling
- 70 g onion, quartered
- 3 garlic cloves (opcional)
- 300 g beef mince
- 2 slices white bread, cut in pieces
- 20 g English mustard
- 2 tsp fine sea salt
- 3 tsp sweet paprika
- ½ tsp ground black pepper
- 1 medium egg
Stuffed Peppers with Rice
- 4 mixed peppers (approx. 150 g each)
- 1300 g water
- 20 g sunflower oil
-
2
vegetable stock cubes (for 0.5 l each), crumbled
o 2 heaped tsp vegetable stock paste, homemade - 250 g brown rice
Creamy Mushroom Soup
- 400 g button mushrooms, halved
- 450 g water
- 300 g whole milk
-
1
vegetable stock cube (for 0.5 l), crumbled
o 1 heaped tsp vegetable stock paste, homemade - 50 g plain flour
- 2 tsp fine sea salt
- 250 g double cream
- 4 sprigs fresh parsley, leaves only
- 40 g cream cheese (opcional)
Tomato Sauce
- 40 g unsalted butter, cut in pieces
- 40 g plain flour
- 800 g tinned chopped tomatoes
- 50 g tomato purée
- 2 tsp fine sea salt
- ½ tsp ground black pepper
- 1 tsp freshly squeezed lemon juice
- 2 tsp dried oregano
-
1
vegetable stock cube (for 0.5 l)
o 1 heaped tsp vegetable stock paste, homemade
- Inf. nutricional
- por 1 portion
- Calorías
- 3935 kJ / 939 kcal
- Proteína
- 37 g
- Carbohidratos
- 85 g
- Grasa
- 48 g
- Grasa saturada
- 25 g
- Fibra
- 9.6 g
- Sodio
- 3397 mg
En colecciones
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