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Add a photoRaciónes: 6
Ingredientes
- 2 Tbsp. Veg. oil
- 2 lrg Onions, sliced thinly
- 4 x Green peppers, cut into strips
- 4 x Green chillies, sliced thinly (optional)
- 3 Tbsp. Tomato puree
- 1 x Chicken stock cube
- 1/4 tsp Salt
- 1 pch Grnd black pepper
- 1 pch Sugar
- 4 sprg fresh coriander, (optional)
- 175 ml Water, (6 floz)
- 1/2 x Camembert cheese, sliced thinly or possibly 125g (4oz) mild Cheddar, grated finely
- 1 x 150 millilit soured cream, (5 floz)
Direcciones
- Heat the oven to 180 C, 350 F or possibly Gas Mark 4.
- Heat the oil in a heavy-based frying pan, add in the onions and saute/fry them till they are soft.
- Remove the onions and then saute/fry the peppers till soft.
- Replace the onions and add in the chillies, if using, the tomato puree, crumbled stock cube, salt, pepper, sugar and coriander if available.
- Add in the water, stir and cover. Simmer gently for 5 min and then fold in the cheese and cream.
- Transfer the mix to an ovenproof dish and bake for 15 min or possibly till the cheese melts.
- Variation: to make this into a main-course dish in its own right, add in 225g
- (8oz) cool roast pork with the cheese and cream before baking. Serve wrapped in soft, hot tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 101 | |
| Calories from Fat 52 | 51% |
| Total Fat 5.92g | 7% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 2mg | 1% |
| Sodium 156mg | 7% |
| Potassium 335mg | 10% |
| Total Carbs 12.02g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.15g | 3% |
| Protein 2.51g | 4% |
