John Myers
Ingredients for 4 servings:
- 8 mushrooms (giant mushrooms, 600 g)
- 1 red bell pepper(s) (for the filling)
- 1 garlic clove(s)
- 2 tbsp soy sauce
- 2 tsp spice mix, Greek
- salt and pepper
- 400 g minced beef
- 1 medium-sized onion(s), diced
- 250 g rice
- 2 large bell peppers, red
- 4 tomatoes
- 100 g cheese, Gouda
- 1 tsp paprika powder
- 1 tsp chili flakes
- 3 tbsp vegetable oil
- ½ tube(s) tomato paste
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
mushrooms and peppers stuffed with minced meat with rice
Clean the mushrooms and bell peppers, remove the flesh, and halve the peppers lengthwise. Fry the onions in a pan with oil until translucent. Add the minced meat and fry until cooked through. Add the garlic, diced bell peppers, and tomato paste, and stir well. Now add the paprika, chili flakes, Greek seasoning, and soy sauce, and mix everything well. Season with plenty of pepper and salt, and simmer for about 2 minutes while stirring. Finally, use a teaspoon or tablespoon of the mixture to spoon into the hollowed-out mushrooms and bell peppers, pressing down firmly. Then place the thinly sliced tomatoes on top of the minced meat (about 2 tomatoes per pepper/mushroom) and sprinkle a little cheese in the center of each piece. The whole thing needs to go in the oven at 180°C for about 20 minutes. In the meantime, finish cooking the rice and then serve immediately while hot. For weight watchers: If you place a foil pan underneath the meat while cooking, a tablespoon of oil is sufficient. Otherwise, I would give the portion about 8-9 points.
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