Meat-stuffed bell peppers (Pimientos rellenos de carne)
Four servings:
Eight red bell peppers, seeded and with the stalk and top removed;
400 g of beef meat; 100 g of canned mushrooms, sliced; 2 onions,
finely chopped; 6 tbsp of tomato purée; 2 tbsp of flour; 4 hardboiled eggs, grated; olive oil; salt
Preparation:
Sauté the onion in 3 tbsp of oil on a medium fire for 5 minutes; after
this time, add the mushrooms, simmer it a bit more, add the flour
and mix it all; ten minutes later add the meat, some salt and
continue simmering for 4-5 minutes. Now is time to add the tomato
purée and to let it simmer until the ingredients turn into a thick
mass. What is left to do now is add the grated eggs, and start filling
the peppers, which you can crown with some shredded cheese.
Place these peppers in a roasting pan and in a preheated oven at
160ºC /320ºF).