Filled piquillo peppers with beef vegetable
120 min
Suitable for vegetarians
Type of dish:
Vegetables
Temperature:
Hot
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Piquillo peppers
15.0 ud
Heüra
0.175 kg
Garlic, bulb
1.0 ud
Onion
0.2 kg
Table salt
10.0 g
Ground white pepper
0.5 g
Plain flour
0.05 kg
Eggs
3.0 ud
Sunflower oil
0.15 l
Parsley
1.25 g
Pepper sauce
0.85 l
Bell pepper
0.283 kg
Olive oil
0.028 l
Onion
0.283 kg
Garlic, bulb
0.85 ud
Vegetable stock
0.85 l
Table salt
2.833 g
Plain flour
0.043 kg
Elaboration
Para esta receta, son necesarias las siguientes elaboraciones:
- Elaborar la salsa de pimiento.
- Para realizar el relleno de los pimientos:
- Pochar el ajo y la cebolla (cortar en brunoise) y cuando estén bien pochados, sobre ello saltear muy bien la no carne picada, para que, por último, se ponga a punto de sal y pimienta. Desengrasar, ligar la farsa con salsa de pimientos. Dejar enfriar.
- Rellenar los pimientos, rebozar y freír.
- Salsear por encima de los pimientos, dejar que hierva el conjunto de 5 a 10 minutos y servir.
Nutritional information (1 portion)
Energy
597.47
kcal
Carbohydrates
33.04
g
Proteins
18.14
g
Lipids
41.92
g
Fiber
9.14
g
Saturates
6.19
g
Monounsaturated fatty acids
14.45
g
Polyunsaturated fatty acids
20.01
g
Cholesterol
137.99
mg
Calcium
230.03
mg
Iron
7.1
mg
Zinc
1.72
mg
Vitamin A
629.53
ug
Vitamin C
62.77
g
Folic acid
126.24
ug
Salt (Sodium)
1106.05
mg
Sugars
11.31
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Coffee, chocolate and infusion
- Cocktails
- Pastries
- Sándwich
- Pizzas, patty
- Dessert
- Ice creams and sorbets
- Breakfasts and brunch
- Shellfish
- Salads
- Soups and creams
- Birds
- Legumes
- Finger foods
- Meats
- Burguers
- Bread and pastries
- Pasta
- Main course
- Fish
- Rices
- Vegetables
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed