Stuffed peppers with cheese and pear sauce
60 mins
60 mins
Ingredients
- 125 g Long grain rice
- 1 Onion
- 400 g Minced beef
- 1 Ei (M)
- 7-10 Tbsp salt, pepper
- 20 g California walnuts
- 1 collar Parsley
- 4 red peppers
- 1 USA Anjou Pear
- 7-10 Tbsp Lemon juice
- 20 g Butter
- 2 TEASPOONS Flour
- 250 ml Milk
- 100 g medieval Gouda
- 40 g creamy gorgonzola
- 20 g dried cranberries
Directions
- 1
Cook rice in salted water according to instructions.
- 2
Peel and finely chop the onion. Knead minced meat with onion, egg, salt and pepper. If necessary, drain the rice and mix into the minced meat mixture. Chop and roast the walnuts. Rinse parsley, shake dry (put something aside for garnishing) and chop.
- 3
Mix the walnuts and parsley into the meat mixture.
- 4
Rinse the peppers and cut off a lid. Hollow out the peppers and fill them with the minced meat mixture. Put the lid on. Cook in the preheated oven at 200 degrees (gas: level 3-4, fan oven: 180 degrees) for about 30-35 minutes.
- 5
Quarter the pear, remove the seeds and peel. Cut the pear into slices. Steam in little water with some lemon juice for about 3-5 minutes. Heat butter in a pot. Sauté flour in it. Add milk while stirring and stir until smooth.
- 6
Let simmer for 1-2 minutes. Grate the gouda. Cut the gorgonzola into pieces. Stir the cheese into the sauce and let it melt. Season to taste with salt and pepper. Add cranberries and drained pear pieces to the sauce.
- 7
Arrange the peppers together with the sauce and serve garnished with parsley.
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