Creamy Mushroom Soup; Stuffed Peppers with Rice and Tomato Sauce

Name: Creamy Mushroom Soup; Stuffed Peppers with Rice and Tomato Sauce
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 70 g onion; 300 g beef mince; 2 slices white bread; 20 g English mustard; 2 tsp fine sea salt; 3 tsp sweet paprika; ½ tsp ground black pepper; 1 medium egg; 4 mixed peppers; 1300 g water; 20 g sunflower oil; 2 vegetable stock cubes (for 0.5 l each); 250 g brown rice; 400 g button mushrooms; 450 g water; 300 g whole milk; 1 vegetable stock cube (for 0.5 l); 50 g plain flour; 2 tsp fine sea salt; 250 g double cream; 4 sprigs fresh parsley; 40 g unsalted butter; 40 g plain flour; 800 g tinned chopped tomatoes; 50 g tomato purée; 2 tsp fine sea salt; ½ tsp ground black pepper; 1 tsp freshly squeezed lemon juice; 2 tsp dried oregano; 1 vegetable stock cube (for 0.5 l)

4.0 1 Bewertung

Vorbereitung 30 Min

Gesamt 1 Std. 5 Min

4 portions

Zutaten

Stuffed Pepper Filling

onion , quartered
70 g
garlic cloves (optional)
3
beef mince
300 g
white bread , cut in pieces
2 slices
English mustard
20 g
fine sea salt
2 tsp
sweet paprika
3 tsp
ground black pepper
½ tsp
medium egg
1

Stuffed Peppers with Rice

mixed peppers (approx. 150 g each)
4
water
1300 g
sunflower oil
20 g
vegetable stock cubes (for 0.5 l each) , crumbled
2
2 heaped tsp vegetable stock paste, , homemade
brown rice
250 g

Creamy Mushroom Soup

button mushrooms , halved
400 g
water
450 g
whole milk
300 g
vegetable stock cube (for 0.5 l) , crumbled
1
1 heaped tsp vegetable stock paste, , homemade
plain flour
50 g
fine sea salt
2 tsp
double cream
250 g
fresh parsley , leaves only
4 sprigs
cream cheese (optional)
40 g

Tomato Sauce

unsalted butter , cut in pieces
40 g
plain flour
40 g
tinned chopped tomatoes
800 g
tomato purée
50 g
fine sea salt
2 tsp
ground black pepper
½ tsp
freshly squeezed lemon juice
1 tsp
dried oregano
2 tsp
vegetable stock cube (for 0.5 l)
1
1 heaped tsp vegetable stock paste, , homemade