Stuffed Peppers with Rice and Tomato Sauce

4.1 42 évaluations

Prép. 25min

Total 1h

4 portions

Ingrédients

Stuffed Peppers with Rice

yellow onions halved
2 ½ oz
garlic clove (optionnel)
1
ground beef
8 - 12 oz
white bread cut into pieces
2 slices
mustard
1 oz
salt
½ tsp
sweet paprika
1 tsp
ground black pepper
¼ tsp
large egg
1
bell peppers red, green or yellow
4
water
43 oz
homemade vegetable stock paste
2 heaping tsp
2 vegetable stock cubes
basmati rice
8 oz

Tomato Sauce

unsalted butter cut into pieces
1 ½ oz
all-purpose flour
1 ½ oz
crushed tomatoes (approx. 15 oz)
1 can
tomato purée (concentrated)
2 oz
salt
½ tsp
ground black pepper
¼ tsp
sugar
1 tsp
lemon juice
1 tsp

Niveau

moyen

Infos nut. par 1 portion

Sodium 1106.3 mg

Protides 50.4 g

Calories 5400.7 kJ / 1290.8 kcal

Lipides 32.5 g

Fibre 75.8 g

Graisses saturées 14.5 g

Glucides 252.9 g

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Également présenté dans

Road Trip - Traveling with Thermomix® 16 Recettes
États-Unis

The basic cookbook 177 Recettes
Canada

The Basic Cookbook 176 Recettes
États-Unis

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