Filled piquillo peppers with beef vegetable

120 min
Type of dish: Vegetables
Temperature: Hot
Allergens:
Eggs
Eggs
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Heüra 0.25 kg
Garlic, bulb 1.0 ud
Onion 0.2 kg
Table salt 10.0 g
Ground white pepper 0.5 g
Plain flour 0.012 kg
Eggs 1.5 ud
High oleic oil 0.15 l
Parsley 1.25 g
Elaboration

For this recipe, the following elaborations are needed:

  • To make the spanish sauce (fast way).
  • Add in some tomato sauce to colour the sauce.
  • To make the sauce velouté from the stock:
  • Make a roux with 70 g of flour and 70 g of butter per each litre of milk.
  • To make the filing of the peppers:
    • Sauté the garlic and onion cut into brunoise, add in the minced meat. Sauté and season with salt and pepper.
    • Deglaze and add in the tomato velouté. Allow to cool.
    • Fill the peppers, coat them with egg and breadcrumbs and fry. 
    • Pour some Spanish sauce over the peppers and let this cook for 5-10 minutes.
    • Pour some sauce over them.
Nutritional information (1 portion)
Fiber 10.97 g
Saturates 2.43 g
Monounsaturated fatty acids 7.88 g
Polyunsaturated fatty acids 5.62 g
Cholesterol 69.88 mg
Calcium 214.29 mg
Iron 8.06 mg
Zinc 1.79 mg
Vitamin A 319.82 ug
Vitamin C 57.12 g
Folic acid 165.39 ug
Salt (Sodium) 874.28 mg
Sugars 15.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.