Peppers stuffed with rice (Bajoques farcides)
Peppers stuffed with rice
2018-01-19 23:06:22
Portions 4
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prep time
Cooking time
Ingredients
- 6 Large red peppers
- 150 GR chicken breast into small pieces
- 150 g of lean pork
- 1 kg of grated tomato
- 600 g rice
- Oil
- Salt
- Saffron in strand
- Coloring
Instructions
- Chop the loin and the chicken breast into small pieces.
- The meat we put oil in a pan and FRY.
- Add the grated tomato and you leave everything by not very strong fire that reduces.
- Meanwhile we will clean peppers and vaciandolos of the stalk and seeds, (taking care when cutting the stalk not to cut it much, that will serve as a cap of the same pepper).
- Once we see that halved the sauce almost, Add the saffron and a little coloring.
- We put out the fire and depart.
- Put the tomato skins in a deep earthenware casserole (If we have used pot tomato, We can make a tomato slices) in the background.
- Come over putting the peppers that we filled with rice, taking care not to fill them up to above, rather by half. The rice must have space to swell and Cook.
- Are plugged with stalk and a stick holding it so the Cook won't fall us (see photo below).
- We then cover with water the peppers on top and cover entire Casserole with aluminum foil.
- We put in the oven at 200 ° for one hour or hour and a quarter.
- It is suitable each 30 o 40 minutes open the oven and shower them with very little water.
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