Stuffed Red Peppers with Veal Meat
Stuffed Red Peppers with Veal Meat
Stuffed Red Peppers with Veal Meat
7,70 €
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Produced in Spain. ES 26.014314/SG. EC
Recyclable glass container. 300 gr.
No Allergens.
No Preservatives. No Additives.
NUTRITIONAL VALUE PER 100 GR OF PRODUCT
Calories: 86.27
Kjoules: 360.95
Total fats in g: 4.09
of which Saturated in g: 1.1
Total carbohydrates in g: 3.32
of which Sugars in g: 2.02
Proteins in g: 7.17
Salt in g: 0.55
Content: Red pepper: 33.19 g; Beef: 28.25 g; Meat sauce: 35.31 g; Garlic, EVOO: 2.82 g; paprika from la vera: < 1 g; Oregano: < 1 g; Parsley: < 1 g; Salt: 0.55 g.
Glass ←———————→ Metal caps
Red peppers stuffed with Sierra de Guadarrama veal.
Red peppers stuffed with Guadarrama veal are a traditional dish in Spanish cuisine, especially in the regions of Andalusia and Murcia. It is a simple but very tasty dish that combines the flavor of red peppers with veal.
Red peppers are a popular ingredient in Spanish cuisine, especially in the Navarra region (piquillo peppers). They are roasted red peppers with a smoky and sweet flavor. These peppers can be used in a variety of dishes, both hot and cold.
One of the most popular dishes made with peppers is "stuffed peppers with meat," a very traditional dish in Spanish cuisine. The peppers are hollowed out and filled with a mixture of minced meat, vegetables, and spices. They are then baked until tender.
Stuffed red pepper with meat in history
Stuffed red peppers with meat have a history that dates back to the time of Arab domination in the Iberian Peninsula. The Arabs introduced the cultivation of peppers in Spain, which quickly became a popular ingredient in local cuisine.
The first written record of a recipe for stuffed red peppers with veal dates back to the 16th century. This recipe, found in the "Cookbook of the Lords of Belmonte," is quite similar to the recipes used today.
In the 17th century, stuffed red peppers with veal became a popular dish in the Spanish court. King Philip IV was a big fan of this dish and often included it in his banquets.
In the 18th century, stuffed red peppers with veal spread throughout Spain. They became a popular dish in middle and upper-class households.
In the 19th century, stuffed red peppers with veal became a popular dish in restaurants. They began to be served as a main course or as a tapa.
Today, stuffed red peppers with veal remain a popular dish in Spain. They can be found in restaurants across the country and are also commonly prepared at home.
The benefits of stuffed red peppers with veal
Stuffed red peppers with veal are a healthy and nutritious dish. Red peppers are a good source of vitamin C, vitamin A, and fiber. Veal is a good source of protein and iron.
Stuffed red peppers with veal are also a good source of antioxidants. Antioxidants help protect cells from damage caused by free radicals.
Stuffed red peppers with veal are a delicious and nutritious dish. Here are some of their culinary, nutritional, and dietary benefits:
Culinary benefits
- Stuffed peppers are an easy to prepare and versatile dish. You can experiment with different types of meat, vegetables, and spices to create your own version of the dish.
- Red peppers give the dish a sweet and mild flavor, while the veal adds an intense and juicy taste.
Nutritional advantages of stuffed red peppers with veal
- Red peppers are an excellent source of vitamin C, which helps strengthen the immune system and prevent diseases.
- Veer is rich in proteins, iron, and zinc, essential nutrients for body growth and development.
Dietary benefits
- This dish is low in calories and fats, making it ideal for people looking to lose weight or maintain a healthy diet.
- Lean veal is a notable source of protein for people following a low-carb or ketogenic diet.
The recipe for stuffed red peppers with veal
This preparation is a delicious and easy to make dish.
Ingredients
- 16 piquillo peppers
- 300 grams of minced meat (veal and pork)
- 2 onions
- 2 cloves of garlic
- 1 glass of tomato sauce
- 1 glass of beef broth
- 2 tablespoons of flour
- 1 glass of sherry wine
- 1/2 glass of cream
- Extra virgin olive oil
- Salt
- Pepper
Procedure
- To make the sauce, finely chop an onion and a clove of garlic. Sauté in a saucepan with oil. When the
More information
Produced in Spain. ES 26.014314/SG. EC
Recyclable glass container. 300 gr.
No Allergens.
No Preservatives. No Additives.
NUTRITIONAL VALUE PER 100 GR OF PRODUCT
Calories: 86.27
Kjoules: 360.95
Total fats in g: 4.09
of which Saturated in g: 1.1
Total carbohydrates in g: 3.32
of which Sugars in g: 2.02
Proteins in g: 7.17
Salt in g: 0.55
Content: Red pepper: 33.19 g; Beef: 28.25 g; Meat sauce: 35.31 g; Garlic, EVOO: 2.82 g; paprika from la vera: < 1 g; Oregano: < 1 g; Parsley: < 1 g; Salt: 0.55 g.
Glass ←———————→ Metal caps
Red peppers stuffed with Sierra de Guadarrama veal.
Red peppers stuffed with Guadarrama veal are a traditional dish in Spanish cuisine, especially in the regions of Andalusia and Murcia. It is a simple but very tasty dish that combines the flavor of red peppers with veal.
Red peppers are a popular ingredient in Spanish cuisine, especially in the Navarra region (piquillo peppers). They are roasted red peppers with a smoky and sweet flavor. These peppers can be used in a variety of dishes, both hot and cold.
One of the most popular dishes made with peppers is "stuffed peppers with meat," a very traditional dish in Spanish cuisine. The peppers are hollowed out and filled with a mixture of minced meat, vegetables, and spices. They are then baked until tender.
Stuffed red pepper with meat in history
Stuffed red peppers with meat have a history that dates back to the time of Arab domination in the Iberian Peninsula. The Arabs introduced the cultivation of peppers in Spain, which quickly became a popular ingredient in local cuisine.
The first written record of a recipe for stuffed red peppers with veal dates back to the 16th century. This recipe, found in the "Cookbook of the Lords of Belmonte," is quite similar to the recipes used today.
In the 17th century, stuffed red peppers with veal became a popular dish in the Spanish court. King Philip IV was a big fan of this dish and often included it in his banquets.
In the 18th century, stuffed red peppers with veal spread throughout Spain. They became a popular dish in middle and upper-class households.
In the 19th century, stuffed red peppers with veal became a popular dish in restaurants. They began to be served as a main course or as a tapa.
Today, stuffed red peppers with veal remain a popular dish in Spain. They can be found in restaurants across the country and are also commonly prepared at home.
The benefits of stuffed red peppers with veal
Stuffed red peppers with veal are a healthy and nutritious dish. Red peppers are a good source of vitamin C, vitamin A, and fiber. Veal is a good source of protein and iron.
Stuffed red peppers with veal are also a good source of antioxidants. Antioxidants help protect cells from damage caused by free radicals.
Stuffed red peppers with veal are a delicious and nutritious dish. Here are some of their culinary, nutritional, and dietary benefits:
Culinary benefits
- Stuffed peppers are an easy to prepare and versatile dish. You can experiment with different types of meat, vegetables, and spices to create your own version of the dish.
- Red peppers give the dish a sweet and mild flavor, while the veal adds an intense and juicy taste.
Nutritional advantages of stuffed red peppers with veal
- Red peppers are an excellent source of vitamin C, which helps strengthen the immune system and prevent diseases.
- Veer is rich in proteins, iron, and zinc, essential nutrients for body growth and development.
Dietary benefits
- This dish is low in calories and fats, making it ideal for people looking to lose weight or maintain a healthy diet.
- Lean veal is a notable source of protein for people following a low-carb or ketogenic diet.
The recipe for stuffed red peppers with veal
This preparation is a delicious and easy to make dish.
Ingredients
- 16 piquillo peppers
- 300 grams of minced meat (veal and pork)
- 2 onions
- 2 cloves of garlic
- 1 glass of tomato sauce
- 1 glass of beef broth
- 2 tablespoons of flour
- 1 glass of sherry wine
- 1/2 glass of cream
- Extra virgin olive oil
- Salt
- Pepper
Procedure
- To make the sauce, finely chop an onion and a clove of garlic. Sauté in a saucepan with oil. When the
