Pimentones Rellenos Caldas (Stuffed Bell Peppers)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
8
piece(s) large bell peppers, green or red
750
gr ground beef
250
gr bacon, chopped
1
cup(s) hogao (Colombian tomato-onion sauce)
1
cup(s) white rice, cooked, dry
4
piece(s) hard-boiled eggs, chopped
1 1/2
cup(s) basic broth
1/2
piece(s) tablespoon of oregano, ground
1/4
tbsp thyme, ground
2
clove(s) garlic, chopped
1
tsp hot pepper
1
tbsp parsley, finely chopped
1/2
cup(s) breadcrumbs, grated
pinch salt and pepper to taste
Directions
- Wash the peppers and slice off the top part.
- Remove the seeds with the help of a small spoon and put in boiling water for 3 minutes, remove, drain and let rest.
- In a deep pan fry the bacon; when it begins to brown, add the ground beef and let fry for 15 minutes stirring.
- Add the hogao, eggs, rice, thyme, oregano, garlic, salt and pepper, mix everything and let heat, bathe with the broth and cook over low heat until obtaining a soupy stew.
- Fill the peppers with the stew, arrange them in a baking dish and bathe with the rest of the broth.
- Mix the breadcrumbs and parsley and cover the exposed part of the stew.
- Bake in preheated oven at 350° for 20 minutes.
- Serve accompanied by mashed potatoes.