Stuffed Piquillo Peppers With Green Pepper Sauce Recipe by NELI
Cooking Instructions 1 From this 60-gram packet of ham, take half and chop it very finely, along with the mushrooms and garlic. Chop the shrimp as well, but not as finely. 2 In a pan with oil, fry the garlic first. Before it browns, add the mushrooms, and finally the shrimp. When everything is well cooked, add the flour and mix well (to avoid the taste of raw flour). Start adding the milk and mix everything well, continuing to add milk until you achieve a smooth texture that is neither too thick nor too thin (about 3 fingers' width of milk in a glass of water). 3 Stuff the peppers and place them on a plate. TO MAKE THE SAUCE: Fry the green peppers, and when they are soft, add the cup of wine and let it reduce. Blend the sauce and then strain it through a sieve to make it smooth and free of pepper skins. Pour the sauce in the middle of the plate. (I took advantage of the leftover mushroom filling with quail egg and only had to add the shrimp.) 1 From this 60-gram packet of ham, take half and chop it very finely, along with the mushrooms and garlic. Chop the shrimp as well, but not as finely. 1 From this 60-gram packet of ham, take half and chop it very finely, along with the mushrooms and garlic. Chop the shrimp as well, but not as finely. 2 In a pan with oil, fry the garlic first. Before it browns, add the mushrooms, and finally the shrimp. When everything is well cooked, add the flour and mix well (to avoid the taste of raw flour). Start adding the milk and mix everything well, continuing to add milk until you achieve a smooth texture that is neither too thick nor too thin (about 3 fingers' width of milk in a glass of water). 2 In a pan with oil, fry the garlic first. Before it browns, add the mushrooms, and finally the shrimp. When everything is well cooked, add the flour and mix well (to avoid the taste of raw flour). Start adding the milk and mix everything well, continuing to add milk until you achieve a smooth texture that is neither too thick nor too thin (about 3 fingers' width of milk in a glass of water). 3 Stuff the peppers and place them on a plate. TO MAKE THE SAUCE: Fry the green peppers, and when they are soft, add the cup of wine and let it reduce. Blend the sauce and then strain it through a sieve to make it smooth and free of pepper skins. Pour the sauce in the middle of the plate. (I took advantage of the leftover mushroom filling with quail egg and only had to add the shrimp.) 3 Stuff the peppers and place them on a plate. TO MAKE THE SAUCE: Fry the green peppers, and when they are soft, add the cup of wine and let it reduce. Blend the sauce and then strain it through a sieve to make it smooth and free of pepper skins. Pour the sauce in the middle of the plate. (I took advantage of the leftover mushroom filling with quail egg and only had to add the shrimp.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chili Cheese Dog Bubble Up Casserole Chicken Alfredo Pasta Bake ♨️ 3-ingredient mac 'n' cheese Split lentil soup شوربه عدس Meatloaf That’s Actually Delicious 🤤 Chili Cheese Dog Bubble Up Casserole Chicken Alfredo Pasta Bake ♨️ 3-ingredient mac 'n' cheese Split lentil soup شوربه عدس Meatloaf That’s Actually Delicious 🤤 How to utilize whole chicken Fluffy rice Dahi bhalla chat Black chana chat Homemade puff pastry Stirfried vegetable pasta Kwallon doya Chicken shawarma Spicy tikka cheese wraps Ramzan special ganji How to utilize whole chicken Fluffy rice Dahi bhalla chat Black chana chat Homemade puff pastry Stirfried vegetable pasta Kwallon doya Chicken shawarma Spicy tikka cheese wraps Ramzan special ganji