Pimientos rellenos de picada de cerdo y bechamel de queso

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Pimientos rellenos de picada de cerdo y bechamel de queso. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Pimientos rellenos de picada de cerdo y bechamel de queso is one of the most well liked of current trending meals on earth. It's appreciated by millions daily. It is simple, it is fast, it tastes yummy. They're fine and they look fantastic. Pimientos rellenos de picada de cerdo y bechamel de queso is something which I've loved my entire life.

Many things affect the quality of taste from Pimientos rellenos de picada de cerdo y bechamel de queso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pimientos rellenos de picada de cerdo y bechamel de queso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pimientos rellenos de picada de cerdo y bechamel de queso is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pimientos rellenos de picada de cerdo y bechamel de queso estimated approx + 1h.

To begin with this particular recipe, we have to prepare a few components. You can cook Pimientos rellenos de picada de cerdo y bechamel de queso using 25 ingredients and 9 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Pimientos rellenos de picada de cerdo y bechamel de queso:

1. 260 g carne de cerdo picada
2. 2 pimientos rojos
3. 1 huevos
4. 3 tomates
5. 1 cebolleta
6. Al gusto Champiñones
7. c/n aove
8. Al gusto Orégano, perejil, ajo, jengibre, sal
9. Al gusto Queso que más nos guste
10. Para la bechamel
11. 2-3 cda harina
12. 350 ml caldo
13. 3 cda aceite de oliva virgen extra
14. Al gusto sal
15. Al gusto nuez moscada
16. Al gusto pimienta negra (opcional)
17. Para el caldo
18. 1 Cebolleta
19. Napicol
20. Chirivía
21. 1 Nabo
22. 1 Puerro
23. 1 Apio
24. 1 puñado garbanzos
25. Al gusto sal

Instructions to make to make Pimientos rellenos de picada de cerdo y bechamel de queso

1. En un bowl salpimentamos la carne, y añadimos las especias que más nos gusten. Yo usé ajo en polvo, orégano,
   perejil y jengibre. También batimos un huevo y lo añadimos a la carne, mezclamos todo bien y reservamos
2. Pochamos la cebolleta y una vez esté, añadimos la mezcla de la carne anteriormente hecha
3. A la par, vamos preparando en la picadorael pimiento rojo y los champiñones. Trituramos hasta conseguir una pasta, que incorporaremos a la carne y mezclaremos bien.
4. En un vaso batidor, ponemos los 3 tomates, sal, AOVE y trituramos (Yo también añadí el caldo del pimiento).
   Esta mezcla, la Incorporamos a la sartén y removemos. Dejamos reposar.
5. Mientras tanto, hemos ido marchando en una olla un caldo claro de verduras con el que haremos una bechamel ligera de queso.
6. Preparación bechamel:
   
   Pon una cazuela a fuego suave y añade un chorrito de aceite. Agrega la harina y bate con las varillas.
7. Añadimos el caldo poco a poco y sin dejar de remover, vertemos el resto del caldo en 2 veces, junto al queso que más te guste. Cocina unos 10 min. aprox
8. Rellenamos los pimientos con nuestra mezcla.
   Si queremos le podemos añadir queso antes de la bechamel. En este caso, unas lonchas de Mozzarella.
9. Una vez repartida la bechamel, llevamos nuestros pimientos al horno.
   Tiempo horno : 180° durante 30 min. Con calor arriba y abajo.
   
   😋😋

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So that's going to wrap it up with this exceptional food Easiest Way to Prepare Favorite Pimientos rellenos de picada de cerdo y bechamel de queso. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!