Here is one of my favorite recipes by far and a very economical one too!
For apx. 15 stuffed peppers / or 30 halves you will need:
- 500 grams of ground beef 17% fat
- 200 grams of basmati rice
- 15 pepper fruits in different colors
- a handful of black olives pitted
- a handful of green olives pitted
- Half of a bottle of sun dried tomatoes cut in small pieces
- 2 big onions
- 100 grams of Goat Cheese
- Olive oil for frying
- Spice mix: 1/5 Herbs de Provence mixed with some Basil, Coriander, Peppermint, Chilli flakes, Salt, Pepper, BBQ mix, Paprika, Cinnamon
-2 cans of kidney beans
-1 red pepper
-4 medium or large onions
-4 cloves of garlic
-1/2 of aubergine
-200 gram of mixed grated cheese
-1 tbsp of chili (for those like me, who like it hot:)
-salt & pepper according to the taste
-2 tbsp of garlic in oil (optional)
-2 tbsp of tomato paste
-150 gram of portobello mushrooms
-dried chili flakes
Prepare your tortillas beforehand. You can find the recipe here.
For the filling chop onions, tomatoes, pepper fruit and aubergine in squares, slice the mushrooms and put them aside. Heat up a Teflon cooking pot on high heat, add vegetable oil and aubergine, fry for a few minutes, add a few tbsp of water, to soften it up. When it goes soft, lower the heat a little and toss in tomatoes, onions, pepper fruit and mushrooms, stirring it often. Add seasoning. Let it cook for a few minutes. Then add tomato paste, garlic in oil. Open the cans of kidney beans and flush them in a sieve under cold water. Then drain well and add to the pot. Stir, let it cook for a few minutes and take off the heat.
Put the filling onto the tortillas, add grated cheese on top, wrap them and close them with toothpicks, then put them in the oven for 10 minutes on 160 degrees. Or don’t and eat it straight away. It’s up to you, either way the dish tastes fantastic! Serve with fresh basil leaves.Read more »
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