{"id":4223,"date":"2012-04-12T19:48:40","date_gmt":"2012-04-12T19:48:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4223"},"modified":"2012-04-12T19:48:40","modified_gmt":"2012-04-12T19:48:40","slug":"gefullte-paprikaschoten-modern","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/gefullte-paprikaschoten-modern\/","title":{"rendered":"Gef\u00fcllte Paprikaschoten (modern)"},"content":{"rendered":"

Zutaten<\/strong>
\n100 g Hackfleisch
\n100 g Reis
\n100 g Champignons
\n200 g kleine, feste Tomaten
\n250 ml Br\u00fche
\n125 ml Wei\u00dfwein
\n4 kleine gelbe Paprika
\n4 kleine gr\u00fcne oder rote Paprika
\n4 kleine Zwiebeln
\n6 EL \u00d6l
\n20 g geriebenen Emmentaler
\n1 TL Rosmarin
\nSalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\nVon den Paprikaschoten den Deckel mit Stielansatz abschneiden. Beides sorgf\u00e4ltig entkernen, waschen und in kochendem Wasser kurz blanchieren. Mit einem Schauml\u00f6ffel herausnehmen, kurz unter kaltem Wasser abschrecken und abtropfen lassen.
\nDie Zwiebeln abziehen und in Ringe schneiden. 2 EL \u00d6l im Topf erhitzen, Reis und die H\u00e4lfte der Zwiebeln zuf\u00fcgen und and\u00fcnsten. Mit Br\u00fche aufgie\u00dfen und auf kleiner Hitze 20 Minuten aufquellen lassen. Den Backofen auf 175\u00b0 C vorheizen.
\nIn der Pfanne das Hackfleisch in hei\u00dfem Fett anbraten und kurz Minuten auf mittlerer Hitze unter st\u00e4ndigem R\u00fchren weiter schmoren. Die Champignons putzen, in Scheiben schneiden und mit dem Hackfleisch zum Reis geben. Salz, Pfeffer und Rosmarin dazu geben, gut vermischen, die Paprika damit f\u00fcllen und die Deckel auf die Schoten setzen.
\nTomaten mit hei\u00dfem Wasser \u00fcberbr\u00fchen, h\u00e4uten und halbieren. Restliche Zwiebelringe in 1 EL \u00d6l and\u00fcnsten, vom Herd nehmen und die Tomaten untermischen.
\nIn eine flache, gefettete Auflaufform die Tomatenmischung geben, die Paprikaschoten darauf setzen, den Wei\u00dfwein hinzu f\u00fcgen etwa 20 Minuten im Ofen garen. Die Paprikadeckel entfernen, den K\u00e4se dar\u00fcber streuen und 5 Minuten auf oberer Schiene \u00fcberbacken.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 100 g Hackfleisch 100 g Reis 100 g Champignons 200 g kleine, feste Tomaten 250 ml Br\u00fche 125 ml Wei\u00dfwein 4 kleine gelbe Paprika 4 kleine gr\u00fcne oder rote Paprika 4 kleine Zwiebeln 6 EL \u00d6l 20 g geriebenen Emmentaler 1 TL Rosmarin Salz Pfeffer Zubereitung Von den Paprikaschoten den Deckel mit Stielansatz abschneiden. … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,47],"tags":[82,208],"class_list":["post-4223","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-hackfleisch","tag-paprika","item-wrap"],"yoast_head":"\nGef\u00fcllte 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August 2014","format":false,"excerpt":"Zutaten 8 Gr\u00fcne Patissons a 150 g Salz 50 ml Wasser (I) 60 g Couscousgriess 70 ml Wasser (II) 80 g Weisse Zwiebeln 80 g Stangensellerie 50 g Gr\u00fcne Paprikaschoten; geh\u00e4utet 50 g Orange Paprikaschoten; geh\u00e4utet 50 g Rote Paprikaschoten; geh\u00e4utet 1\/4 TL Koriandersamen 1\/4 TL Fenchelsamen 1 Nelke 1\/4\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4223"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4223\/revisions"}],"predecessor-version":[{"id":4224,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4223\/revisions\/4224"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}