INGREDIENTS
- – Breasts 4 models
- – Salt and pepper
- – Half tied spinach
- – Grated pumpkin 100 g
- – Purple bell pepper cooked on the range (with out pores and skin and seeds) 1 unit
- – Garlic 3 cloves chopped
- – Diced onion
- Garrison:
- – Eggplants
- – Garlic, thyme, salt and pepper
- – Tomato sauce 1 glass
- – Basil just a few leaves
- – Queso muzzarella
- – Olive oil
- – Stuffed peppers
- – Melted butter with floor aji, turmeric or curry.
SMOKED STUFFED BREAST, get pleasure from this spectacular dish by following the step-by-step directions under.
PROCEDURE:
1. For the breast, take away the sirloin filet and save for an additional recipe. Season with salt and pepper inside and out of doors the breast. Reserve.
2. Alternatively, in a frying pan, brown diced onion. When it’s golden brown, add chopped spinach and grated pumpkin. Season with salt and pepper and prepare dinner little or no.
3. Take away from the warmth and add the chopped and cooked bell pepper.
4. Stuff the breast and shut with toothpicks.
5. For the garnish, prepare dinner the eggplant in half. In order for you you’ll be able to smoke it just a little.
6. When it’s tender, add the tomato sauce seasoned with salt, pepper, basil and cheese to complete.
7. Fill the coloured bell peppers you could have with the sautéed spinach, including mozzarella and including 1 egg. Prepare dinner on the grill.
8. For the breasts: Smoke by putting aluminum foil, tremendous wooden with out chemical substances on a plate and putting lit charcoal to start out smoking. Place a rack with aluminum foil and canopy in order that it smokes gently for five minutes relying on the style of the smoke. The longer the time, the extra smoky taste.
9. Take away the stuffed breasts from the smoked meat and place on the grill to prepare dinner for about 25 minutes, turning and brushing with the flavored butter occasionally.
