Stuffed béchamel peppers - Ivana Pešić
Stuffed béchamel peppers - great lunch!
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Stuffed béchamel peppers - Ivana Pešić
- 5 bell pepper
- 300 g of minced meat
- 50 g of rice
- 50 g of soy
- 1 onion
- 1 turnip
- 1 egg
- 40 g margarine
- 2 spoons of flour
- 5 dl of milk
- 150 g of cheese
- landing
- dry herbal spice
- beaver
- Cut the peppers in half and remove the seeds. Finely chop the onion, grate the carrot and cheese. Boil the rice in salted water, then drain it of excess liquid. Pour boiling water over the soybeans and leave to stand for 15 minutes, then drain.
- Fry the onion and carrot in a little oil.
- Then add minced meat and fry briefly. Continue stewing, adding water as needed, until the meat is half soft.
- Add rice and soy, season to taste and continue stewing until all ingredients are soft.
- Remove the finished mixture from the stove, cool, add the egg and mix.
- Separately, melt the margarine, then add the flour and fry briefly. Then gradually add milk, stirring continuously, and continue cooking until the sauce thickens. Towards the end of cooking, add spices to taste.
- Fill the halves of the peppers with the filling.
- Cover with béchamel and sprinkle with grated cheese.
- Bake in the oven for 30 minutes at 180 degrees.
