Pimientos rellenos de vegetales con salsa aurora

45 min
Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Meses de temporada*: All year
Allergens:
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.1 kg
Carrots 0.025 kg
Green pepper 0.05 kg
Courgette 0.1 kg
Tomato 0.1 kg
Ground white pepper 1.25 g
Tomato sauce 0.075 l
Margarine 0.007 kg
Plain flour 0.007 kg
Ground white pepper 0.02 g
Ground nutmeg 0.02 g
Table salt 0.5 g
Margarine 0.018 kg
Plain flour 0.018 kg
Ground white pepper 0.001 g
Ground nutmeg 0.001 g
Table salt 2.25 g
Elaboration

For the vegetables

  • Cut the courgette lengthways, scoop its flesh and chop it.
  • Brunoise the vegetables: onion, carrot and green pepper and the tomato that was previously blanched and diced. 
  • Fry all the vegetables lightly over a low heat following this order: onion, carrot, green pepper, the flesh from the courgette and finally the tomato.
  • Increase the heat so that the water evaporates. 
  • Add a tablespoon of dusting flour and let it cook for five more minutes.
  • Season with salt and pepper. 
  • Steam the courgette for 7 minutes and season with salt once it is cooked.

Make the béchamel sauce.

Make the tomato sauce. 

SET UP

  • Stuff the courgettes with the vegetables and place them on a baking dish.
  • Cover them with the béchamel sauce and sprinkle with grated cheese.
  • Bake at 180 ºC until they are golden.
  • To plate, place the grated courgette on one side of the plate and pour a tablespoon of warm tomato sauce on the other side.

 

Nutritional information (1 portion)
Fiber 2.27 g
Saturates 3.46 g
Monounsaturated fatty acids 2.28 g
Polyunsaturated fatty acids 2.36 g
Cholesterol 21.15 mg
Calcium 189.68 mg
Iron 1.06 mg
Zinc 0.45 mg
Vitamin A 138.7 ug
Vitamin C 27.28 g
Folic acid 33.43 ug
Salt (Sodium) 764.59 mg
Sugars 10.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.