Four servings: 8 bell red peppers, seeded and with the stalk and nearby flesh
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 hard-boiled 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 grow into a thick mass. What is left to do 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)
_______________________________________________________
Peppers stuffed with Tuna and Rice.(Pimientos rellenos de atún y arroz) (79)

80