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Pimientos rellenos / Stuffed bell peppers

 
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Terechu
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Joined: 24 Jun 2003
Posts: 1554
Location: GIJON - ASTURIAS

PostPosted: Thu Apr 28, 2005 1:16 pm    Post subject: Pimientos rellenos / Stuffed bell peppers Reply with quote

4 Pimientos verdes / 4 green Bell Peppers
1 cucharada aceite/ 1 table spoon oil
1 cebolla picada / 1 chopped onion
300 g picadillo fresco (carne picada) /300 g fresh ground beef
100 g arroz cocido /100 g boiled rice
sal, pimienta (orégano y comino opcional)/ salt, pepper (oregano and cumin seed optional)
½ l caldo de carne / ½ litre (2 cups) beef stock
2 cucharadas de pasta de tomate o ½ vaso de tomate Solís / 2 tbsp tomato paste or ½ cup tomato sauce
1 yogur natural (100 g) / 1 natural yoghurt or 100 g sour cream

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Cortar la parte superior de los pimientos como una tapa. Quitar las pepitas.
Dorar cebolla en aceite, añadir carne picada y freir unos minutos todo junto.
Añadir arroz y especias (nada de ajo) y rellenar los pimientos.
Colocar los pimientos en la olla o cazuela y freir brevemente en el aceite.
Añadir el caldo y cocer hasta que estén tiernos (piel arrugada).
Añadir pasta de tomate a la salsa, probar de sal, añadir yogur y permitir que calienten estos últimos ingredientes. Retirar del fuego y servir.

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Cut top of bell peppers like a lid. Remove seeds.
Sauté onion in oil until golden brown, add ground beef and fry together a few minutes.
Add boiled rice and spices (no garlic) and stuff the peppers.
Place peppers in a pot or pan and fry them briefly in oil.
Add beef stock and cook until tender (skin gets wrinkled).
Add tomato paste to the sauce, salt to taste, add yoghurt or sour cream, stir and allow the sauce to heat up.
Remove from the heat and serve.
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Art
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Joined: 17 Feb 2003
Posts: 4461
Location: Maryland

PostPosted: Fri Apr 29, 2005 12:00 am    Post subject: Reply with quote

Me gusta muchísimo pimientos rellenos--con de más arroz. ¿Te gusta rellenar los pimientos con otras cosas, también? (Hoy en día no como carne de vaca.)

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I love stuffed peppers--with extra rice! Are there other things you like to stuff them with? (I'm not eating beef these days.)
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Bob
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Joined: 24 Feb 2003
Posts: 1718
Location: Connecticut and Massachusetts

PostPosted: Fri Apr 29, 2005 1:54 am    Post subject: Reply with quote

We no longer eat beef that is raised with the aid of antibiotics and growth hormones, but we do enjoy organic beef grown without those chemical additives (and considerably safer, in my opinion). It has become quite a bit more availble in our area than it was a few years ago. It is more expensive, but well worth the added cost. One nationally sold brand is Coleman's.
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Art
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Joined: 17 Feb 2003
Posts: 4461
Location: Maryland

PostPosted: Fri Apr 29, 2005 2:29 am    Post subject: Reply with quote

Perhaps the organic beef tastes better, but I've come to dislike the flavor of the regular beef.

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Quizás la carne de vaca organica tenga un sabor mejor, pero actualmente el sabor de la carne normal no me apetece nada.


Last edited by Art on Wed Feb 08, 2006 2:51 am; edited 2 times in total
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Terechu
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Joined: 24 Jun 2003
Posts: 1554
Location: GIJON - ASTURIAS

PostPosted: Fri Apr 29, 2005 4:47 am    Post subject: Reply with quote

Art, I guess chicken or pork will be a good substitute, but the best would be white tuna.
If you use canned white tuna (bonito) though, do not add any spices, they would spoil the flavour. You can add some chopped parsley and sauté with the onion, but tuna has so much flavour it doesn't really need it.
Just drain the oil, flake the tune meat with a fork and mix with the sautéd onions and boiled rice.

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Art, creo que pollo o cerdo pueden valer, pero lo mejor sería bonito.
Si usas bonito en lata, no añadas ninguna especia porque estropearían el sabor. Puedes añadir un poco de perejil picado y pasarlo con la cebolla, pero el bonito tiene mucho sabor y no lo necesita.
Simplemente escurre el aceite, separa el bonito en migas con un tenedor y mézclalo con la cebolla dorada y el arroz hervido.
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Art
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Joined: 17 Feb 2003
Posts: 4461
Location: Maryland

PostPosted: Sat Apr 30, 2005 2:38 am    Post subject: Reply with quote

Yum, that sounds good! I wouldn't have thought of using tuna. Thanks, Terechu.

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¡Hmm, qué rico! No habría pensado de usar atún. Gracias, Terechu.
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grchiverson



Joined: 10 Aug 2006
Posts: 1

PostPosted: Thu Aug 10, 2006 10:11 pm    Post subject: Reply with quote

I really think adding Tuna is not as good as just adding grass-fed beef. Mercury in Tuna (Bonito) is high and can cause more serious problems than eating beef.
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Art
Site Admin


Joined: 17 Feb 2003
Posts: 4461
Location: Maryland

PostPosted: Fri Aug 11, 2006 2:33 am    Post subject: Reply with quote

That's a good point, although the different types of tuna are supposed to have different levels of heavy metals.

The Natural Resources Defense Council has a listing which says that fish with high levels of mercury include canned, white albacore tuna and fresh bluefin and ahi tuna.

Canned, chunk light tuna and fresh Pacific albacore tuna are in the "Lower" category. I don't see any tuna in the lowest category.

For more info, see these:
http://www.nrdc.org/health/effects/mercury/guide.asp
www.gotmercury.org

Does anyone else think we're killing ourselves?

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Eso es un punto muy bueno, aunque se supone que los diversos tipos de atún/bonito tienen diversos niveles de los metales pesados.

El Natural Resources Defense Council tiene un listado que dice que los pescados con los altos niveles del mercurio incluyen el atún fresco (bluefin y ahi) en filete y el atún albacora blanco en lata.

El atún "chunk light" de lata y el atún pacífico de la albacora (fresh Pacific albacore) están en la categoría “más baja”. No veo ningún atún en la categoría más baja.

Para más información, ver éstos:
http://www.nrdc.org/health/effects/mercury/images/en_espanol.gif
www.gotmercury.org/espanol

¿Hay alguien más quien piensa que nos estamos matando?
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