Zapallitos with risfyld

Name: Zapallitos with risfyld
Yield: 6 portion(s)
Ingredients: Pepper; Salt; 0.5 dl Oil or butter; 0.5 tsp Thyme; 1 Chopped green bell pepper; 1 Minced garlic cloves; 1 Medium-sized chopped onion; 1.5 dl Vegetable stock; 1.5 dl Grated cheddar cheese; 2 tbsp Dry white wine; 250 g Button mushrooms, sliced; 3 Peeled and diced tomatoes; 4 dl Cooked rice; 6 Zapallitos (round squash)

Mains

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Zapallitos with risfyld

		Pepper
		Salt
0.5	dl	Oil or butter
0.5	tsp	Thyme
1		Chopped green bell pepper
1		Minced garlic cloves
1		Medium-sized chopped onion
1.5	dl	Vegetable stock
1.5	dl	Grated cheddar cheese
2	tbsp	Dry white wine
250	g	Button mushrooms, sliced
3		Peeled and diced tomatoes
4	dl	Cooked rice
6		Zapallitos (round squash)

Instructions for Zapallitos with risfyld

To prepare the Zapallitos with risfyld recipe, please follow these instructions:

Cut the lids of the 6 zapallitos, take the seeds out, rub the fruit on the inside with salt and pepper and put them in upside-down in a small baking pan with water in the bottom, put the lids on the side. Set them in the oven at 190 degrees C until they are tender, and si væden from.

Heat the oil in a pan and gently fry up onions, bell peppers, garlic and mushrooms until onion is clear. Add tomatoes, thyme, broth and wine and simmer without lid, for væden is cooked almost IND. Flavor, if desired. with salt and pepper, mix it well with the cooked rice and stuffing mix in the drained zapallitos. Sprinkle with grated cheese and place them in the oven until cheese is melted. Serve with the lids on.

Zapallitos with risfyld

Ingredients for Zapallitos with risfyld

Instructions for Zapallitos with risfyld

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