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Creamy Mushroom Soup; Stuffed Peppers with Rice and Tomato Sauce
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Creamy Mushroom Soup; Stuffed Peppers with Rice and Tomato Sauce

4.0 (1 rating)

Ingredients

Stuffed Pepper Filling

  • 70 g onion, quartered
  • 3 garlic cloves (optional)
  • 300 g beef mince
  • 2 slices white bread, cut in pieces
  • 20 g English mustard
  • 2 tsp fine sea salt
  • 3 tsp sweet paprika
  • ½ tsp ground black pepper
  • 1 medium egg

Stuffed Peppers with Rice

  • 4 mixed peppers (approx. 150 g each)
  • 1300 g water
  • 20 g sunflower oil
  • 2 vegetable stock cubes (for 0.5 l each), crumbled
    or 2 heaped tsp vegetable stock paste, homemade
  • 250 g brown rice

Creamy Mushroom Soup

  • 400 g button mushrooms, halved
  • 450 g water
  • 300 g whole milk
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 50 g plain flour
  • 2 tsp fine sea salt
  • 250 g double cream
  • 4 sprigs fresh parsley, leaves only
  • 40 g cream cheese (optional)

Tomato Sauce

  • 40 g unsalted butter, cut in pieces
  • 40 g plain flour
  • 800 g tinned chopped tomatoes
  • 50 g tomato purée
  • 2 tsp fine sea salt
  • ½ tsp ground black pepper
  • 1 tsp freshly squeezed lemon juice
  • 2 tsp dried oregano
  • 1 vegetable stock cube (for 0.5 l)
    or 1 heaped tsp vegetable stock paste, homemade

Nutrition
per 1 portion
Calories
3935 kJ / 939 kcal
Protein
37 g
Carbohydrates
85 g
Fat
48 g
Saturated fat
25 g
Fiber
9.6 g
Sodium
3397 mg

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