Stuffed Ground Beef

Start by placing the seasoned ground beef into a medium baking dish greased with unsalted butter and spread it evenly.Add the tomato sauce and spread it over the meat.Then add the sliced cooked ham, the sliced mozzarella cheese, another 120g of tomato sauce and spread it evenly.Add the grated Parmesan cheese.Take to a preheated oven at 180° C (350° F) and bake for 40 minutes.To season the meat we used in the recipe, start by cutting the red onion and the bell peppers into small cubes.In a large bowl, add the ground beef, all the onion we cut earlier, the bell peppers, parsley to taste and spring onion to taste.Season with the salt, the black pepper, the chimichurri, the garlic powder and mix everything very well to incorporate.Serve.

Stuffed Ground Beef
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Ingredientes

  • 1 kg of Seasoned Ground Beef
  • Unsalted Butter
  • 120g of Tomato Sauce
  • 100g of Sliced ​​Cooked Ham
  • 100g of Sliced ​​Mozzarella Cheese
  • +120g of Tomato Sauce
  • 50g of Grated Parmesan Cheese

Seasoned Meat

  • 1 Red Onion
  • ½ Red Bell Pepper
  • ½ Green Bell Pepper
  • 1 kg of Ground Beef
  • Parsley to Taste
  • Spring Onion to Taste
  • 1 Tablespoon of Salt
  • 1 Pinch of Black Pepper
  • 1 Teaspoon of Chimichurri
  • 1 Teaspoon of Garlic Powder

Modo de Fazer

Start by placing the seasoned ground beef into a medium baking dish greased with unsalted butter and spread it evenly.

Add the tomato sauce and spread it over the meat.

Then add the sliced cooked ham, the sliced mozzarella cheese, another 120g of tomato sauce and spread it evenly.

Add the grated Parmesan cheese.

Take to a preheated oven at 180° C (350° F) and bake for 40 minutes. 

To season the meat we used in the recipe, start by cutting the red onion and the bell peppers into small cubes.

In a large bowl, add the ground beef, all the onion we cut earlier, the bell peppers, parsley to taste and spring onion to taste. 

Season with the salt, the black pepper, the chimichurri, the garlic powder and mix everything very well to incorporate.

Serve.

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