Ardeii umpluti sunt printre mancarurile mele preferate, iar pentru ca am primit o bunatate de carne de vita Karpaten Premium Angus, grass fed, deci cam the best there is, am facut varianta low carb*, folosind conopida in loc de orez. Carnea are un gust WOW, se simte clar diferenta, va recomand din cand in cand sa va rasfatati cu aceste produse de calitate, gasiti aici magazinul lor online cu foarte multe informatii si sfaturi de preparare ca carnii. Am fost data pe spate si voi pregati foarte curand o friptura de vita ca la carte :)

Ingrediente (9 ardei mari):

  • 600g carne de vita Angus (capac)
  • 250g conopida
  • 1 morcov*
  • 1 ceapa
  • 2 lg pasta de tomate
  • 3 lg ulei de masline
  • 500ml suc de rosii
  • sare, piper
  • 1 lgt boia dulce
  • 2 crengute de cimbru (sau 1 lgt cimbru uscat)
  • 3 foi de dafin
  • smantana grasa si patrunjel pt servit

Tocam bunatatea de carne cu masina de tocat, doar priviti ce culoare superba are! Nu mai zic ca s-a tocat imediat, de frageda ce era :) Separat maruntim in robotul de bucatarie ceapa, morcovul si conopida.

Amestecam ingredientele pt umplutura: carnea tocata, legumele maruntite fin, ulei de masline, sare, piper, boia, pasta de tomate. Omogenizam bine tot. Curatam ardeii de cotor si de seminte si ii umplem cu generozitate.

Ii asezam in vasul in care ii gatim, turnam peste ei sucul de rosii, completam cu apa pana sunt acoperiti, asezam frunzele de dafin si cimbrul. Se pot gati in mai multe feluri:

  • La slow cooker 4h pe High sau 7 ore pe Low
  • La multicooker cu gatire prin presiune, 40 min pe programul Meat
  • Pe aragaz, 50 min cu capacul pus usor intredeschis
  • La cuptor, 1 ora la 180C acoperiti cu capacul vasului sau hartie de copt+folie de aluminiu, si descoperiti cu ventilatia pornita in ultimele 10 min.

*Omiteti morcovii si reteta devine keto :) Ilinca a mancat un ardei intreg pe nerasuflate :D Pofta mare la ardei umpluti low carb!

Galerie foto

ENGLISH VERSION

Stuffed peppers are one of my favorite comfort foods, and since I received a gorgeous piece of Premium Angus beef, grass fed, so basically the best there is, I made them in low carb version, using cauliflower instead of rice. The meat tastes WOW, you can definitely tell the difference, I recommend you spoil yourself from time to time in using this quality product. I was really blown away and I will for sure try a classic steak soon :)

Ingredients (9 large peppers):

  • 600 g Premium Angus beef (topside)
  • 250 g cauliflower
  • 1 carrot*
  • 1 onion
  • 2 tbsp tomato paste
  • 3 tbsp olive oil
  • 500 ml tomato juice
  • salt, pepper
  • 1 tsp sweet paprika
  • 2 thyme threads (or 1 tsp dried thyme)
  • 3 bay leaves
  • sour cream and parsley to serve

Grind the meat in the grinder, just look at the gorgeous color! And it ground so quickly because of how tender it was :) Separately dice the onion, carrot, cauliflower using the food processor.

Mix all the ingredients for the filling: ground meat, chopped veggies, olive oil, salt, pepper, paprika, tomato paste. Mix everything well. Core the peppers and generously stuff them with the filing.

Place the stuffed pepper sin the dish you will cook them, pour the tomato juice over them and water enough to cover them. You can cook them in many ways:

  • In a slow cooker 4 hours on High or 7 hours on Low
  • In a pressure pressure cooker, 40 min – Meat function
  • On the stove, 50 min with the slightly lifted lid
  • In the oven, 1 hour at 180 C, dish covered with its lid or baking paper+aluminum foil, then without cover and ventilation on in the last 10 min.

*Skip the carrots and the recipe becomes keto. Ilinca had a whole pepper as soon as they were done :D Enjoy!

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