{"id":32077,"date":"2021-06-29T11:48:54","date_gmt":"2021-06-29T11:48:54","guid":{"rendered":"https:\/\/usapulseseu.org\/pimentos-recheados-com-feijao-pinta-e-arroz\/"},"modified":"2021-06-29T11:48:54","modified_gmt":"2021-06-29T11:48:54","slug":"pimentos-recheados-com-feijao-pinta-e-arroz","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/pt-pt\/pimentos-recheados-com-feijao-pinta-e-arroz\/","title":{"rendered":"PIMENTOS RECHEADOS COM FEIJ\u00c3O PINTA E ARROZ"},"content":{"rendered":"

<\/p>\n

\n

PIMENTOS RECHEADOS COM FEIJ\u00c3O PINTA E ARROZ<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n

Feij\u00f5es Pinto<\/h4>\n
    \n
  • 500 g de feij\u00e3o pinto seco<\/li>\n
  • 10 ch\u00e1venas de \u00e1gua<\/li>\n
  • 1 folha de louro<\/li>\n
  • 2 dentes de alho (descascados)<\/li>\n
  • 1\/2 cebola branca<\/li>\n
  • piment\u00e3o vermelho (opcional)<\/li>\n
  • sal a gosto<\/li>\n<\/ul>\n

    Pimentos recheados com feij\u00e3o e arroz:<\/h4>\n
      \n
    • 1 ch\u00e1vena de arroz integral cozido<\/li>\n
    • 2 ch\u00e1venas de feij\u00e3o pinto (cozido)<\/li>\n
    • 3\/4 ch\u00e1vena de molho preparado (lume m\u00e9dio)<\/li>\n
    • 1\/2 ch\u00e1vena de milho enlatado (escorrido e passado por \u00e1gua)<\/li>\n
    • 2 pimentos extra grandes<\/li>\n<\/ul>\n

      Ingredientes opcionais<\/h4>\n
        \n
      • abacate (salsa, iogurte natural ou creme de caju picante com coentros, queijo, jalape\u00f1o, rabanete)<\/li>\n<\/ul><\/div>\n
        \n

        – Feij\u00e3o de Pinta:<\/h4>\n
          \n
        1. Separa os feij\u00f5es pinto e elimina os que est\u00e3o demasiado secos.<\/li>\n
        2. Cobre os feij\u00f5es pinto com \u00e1gua e deixa-os de molho durante 8 horas ou durante a noite.<\/li>\n
        3. Escorre a \u00e1gua da demolha e lava os feij\u00f5es pinto.<\/li>\n
        4. Numa panela grande, cobre os feij\u00f5es pinto demolhados com \u00e1gua fresca e leva a ferver em lume alto.<\/li>\n
        5. Acrescenta uma folha de louro, \u00bd cebola (n\u00e3o picada) para temperar o feij\u00e3o. Se quiseres, junta uma pitada de piment\u00e3o vermelho para aquecer. <\/li>\n
        6. Reduz o lume para m\u00e9dio-baixo e deixa cozer em lume brando os feij\u00f5es parcialmente tapados durante 30-45 minutos, eliminando a espuma que sobe \u00e0 medida que cozinham.<\/li>\n
        7. Retira a folha de louro, os dentes de alho e a metade da cebola. Tempera o feij\u00e3o com sal a gosto. <\/li>\n<\/ol>\n

          – Pimentos recheados com feij\u00e3o frade e arroz:<\/h4>\n
            \n
          1. Prepara o arroz de acordo com as instru\u00e7\u00f5es da embalagem ou utiliza arroz parboilizado.<\/li>\n
          2. Pr\u00e9-aquece o forno a 180 graus.<\/li>\n
          3. Numa tigela, mistura o arroz integral cozido, os feij\u00f5es pinto, a salsa e o milho.<\/li>\n
          4. Corta cuidadosamente os pimentos ao meio e deita fora as sementes. Recheia os pimentos com a mistura de arroz e feij\u00e3o. <\/li>\n
          5. Coloca os pimentos num tabuleiro untado com \u00f3leo e leva ao forno 20 minutos, coberto com papel de alum\u00ednio.<\/li>\n
          6. Retira a folha de alum\u00ednio e coze durante mais 10 minutos.<\/li>\n
          7. Serve com as tuas coberturas preferidas.<\/li>\n<\/ol><\/div>\n
            \n\t\t\t<\/div>\n
            \n
            Prato principal<\/div>\n
            Criativo, Sem gl\u00faten, Vegan<\/div>\n<\/p><\/div>\n<\/div>\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

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