INGREDIENTS (Serves 4)
4 sweet peppers (red, green or yellow)
300 g of rice croquettes
200 g diced pork
150 g fresh spinach or frozen (if frozen 5 or 6 cubes) 2
tomatoes 1 cup milk ½ cup flour
125 g of butter salt, to taste
PREPARATION:
First, take the peppers, wash them, cut them in half and remove the long stem and set aside.
then begin to put the rice to cook in boiling salted water, drain when cooked and allow to cool in a container. While the rice rests, always in hot water cook fresh spinach or frozen, once cooked, they can move to prepare the entire compound. Take a frying pan, add olive oil, onion and a carrot cut into cubes and fry for a while after the mince in the pan insert.
After the gold in the same pan, add minced spinach, well drained, a glass of milk and salt. Stir the mixture constantly until it dries up all the milk that we added. Dried milk and add rice 2 chopped tomatoes, all mixed perfectly and let rest in pan off the heat in our compound. Meanwhile, with the milk, flour and butter make a simple sauce we're going to mix one part with the mixture of first and another part of the leave to cover our peppers.
After all we are going to fill the peppers split in half with our whole compound, and pour the sauce over each pepper remained. Meanwhile, put a light coat of oil to the pan where we will put the peppers that will cook in the oven at 200 degrees for about 40 minutes. Finally serve the dish warm.
Time 90 Minutes
Hard Difficulty
