Name: Stuffed Peppers with Rice, Iberico Secreto and Mushroom Sauce
Ingredients: 6 red Italian peppers; 150 g fresh garlic shoots; 300 g Iberico secreto; 100 g ripe tomato (1 unit); 700 ml vegetable or meat broth; 300 g Bomba rice (Albufera or Senia); 45 ml extra virgin olive oil (3 tbsp); 1 tbsp chopped parsley; 1 tbsp sweet paprika; Salt to taste; 130 g onion (1 unit); 250 g mushrooms; 200 ml evaporated milk

Realizada porCREATE

There’s nothing like the flavour of stuffed peppers, but when we fill them with rice, tender Iberico secreto and mushroom sauce, we elevate a very popular and simple dish into one worthy of Michelin – at least right at your doorstep.

Productos con los que prepararla

Chefbot Compact

Chefbot Touch

Ingredients

🍚 For the peppers and rice:

6 red Italian peppers
150 g fresh garlic shoots
300 g Iberico secreto
100 g ripe tomato (1 unit)
700 ml vegetable or meat broth
300 g Bomba rice (Albufera or Senia)
45 ml extra virgin olive oil (3 tbsp)
1 tbsp chopped parsley
1 tbsp sweet paprika
Salt to taste

🍄‍🟫 For the sauce:

130 g onion (1 unit)
250 g mushrooms
200 ml evaporated milk

Instructions

🍄‍🟫 Sauce preparation:

Place the blade attachment in the Chefbot jug, add the onion cut into quarters, program 6 seconds at speed 3 and close.
Open the Chefbot, replace the blade with the stirring attachment, add the quartered mushrooms, extra virgin olive oil and salt, program 5 minutes at 110ºC on speed 1 and close. Open the Chefbot, add the evaporated milk and program 2 minutes at 110ºC on speed 1 and close.
Open the Chefbot, replace the stirring paddle with the blade attachment and blend for 2 minutes at speed 5 and close. Open the Chefbot, remove the sauce with the spatula and set aside.

🍚 Rice preparation:

Insert the stirring paddle, add the peeled garlic cut into 2–3 cm pieces. Add 45 ml of olive oil and a pinch of salt, program 7 minutes at 120ºC on speed 1 and close.
Add 300 g of diced Iberian pork secreto, program 7 minutes at 120ºC on speed 1 and close.
Add 1 grated tomato, program 2 minutes at 120ºC on speed 1 and close.
Add 300 g of rice, program 2 minutes at 120ºC on speed 1 and close.
Add one teaspoon of paprika, one teaspoon of chopped parsley and a pinch of salt. Program 1 minute at 120ºC on speed 1 and close.
Add 700 ml of previously heated stock. Program 10 minutes at 100ºC on speed 1 and close.
Open the Chefbot, taste and adjust the salt if necessary.
Once finished, carefully stuff the peppers with the rice and bake at 200ºC for 30–45 minutes depending on the size of the peppers.