Wash the peppers, clean the stalks and let them drain. Wash the tomatoes. Stop 2-3 tomatoes and the rest, scald and clean the skins. Mix until they become a paste. Wash the rice and let it drain.
Cut the onion into small pieces and cook. Add the rice. Put the minced meat in a bowl. Add the chopped onion, parsley, salt, pepper and chew until smooth.
Fill the peppers with this mixture. Cut the remaining tomatoes into slices and place them on top of the peppers. Place in a saucepan. Pour the tomato juice mixed with the tomato paste. Fill with water and put in the oven until the meat is cooked and rice.
They can be served with sour cream or yogurt.
Peppers stuffed with cheese in the oven
Wash the pepper and cut it in half. Remove the tail and seeds.
The cheeses are crushed and mixed with a little cream or Greek yogurt, to make the composition more homogeneous. Fill the pepper halves with the cheese composition and place in a tray. Pour plenty of olive oil over them.
Place the tray in the preheated oven at 200 degrees C for about 20-25 minutes.
Peppers stuffed with cheese are served hot, but they are very good and cold.
TOTAL: 675 grams, 1072 calories, 41.2 protein, 87.3 fat, 26.9 carbohydrates, 9.5 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.
Peppers stuffed with meat and rice
Peel and finely chop the onion. Fry in hot oil until soft. Remove from the heat and add the paprika and rice, mixing well. Add the meat and leave to harden. When it has browned, add the broth dissolved in water and the egg, stirring constantly. Bring to the boil and add more water if the composition is too thick.
Cut the peppercorns so that they can be stuffed. It cleans the stumps. Pass under running water to clean the seeds. Fill each pepper with the prepared filling.
Place the peppers in a pot large enough to keep them from tipping over. Pour water halfway through. Sprinkle a teaspoon of salt in water and simmer for 45 minutes.
Heat the oil and sprinkle with flour. Stir quickly until a paste forms and quench with broth. Sprinkle with paprika, salt and pepper.
If it thickens too much, you can put a pinch of hot water from the peppers. Bring to a simmer over low heat for 5-10 minutes. Serve the peppers sprinkled with sauce and cream.
The best stuffed pepper recipes that you must try! Amazingly good!
Stuffed peppers are a traditional dish for Romania, as well as for Moldova, Bulgaria, Azerbaijan, Ukraine and Russia. Classically, peppers are prepared with a filling of minced meat and rice. This is a dish that is as economical as it is easy to prepare. We present below two of the best stuffed pepper recipes, which are prepared with a different filling than the traditional one. Enjoy your loved ones with a particularly delicious delight.
Recipe No.1 & # 8211 Peppers stuffed with fish
-0.2 teaspoon of ground turmeric
METHOD OF PREPARATION
1. Cut the fish fillet into small pieces and mix it with the boiled rice. Match with spices.
2. Add the sour cream and chopped dill. Stir.
3. Wash the peppers. Cut off the top, remove the seedbed. Fill them with the prepared mixture.
4. Arrange the peppers upright in a thick-walled saucepan (or in a cauldron).
5. Dissolve the tomato paste in water. Add a pinch of ground black pepper and pour the mixture into the pan. Simmer for 25-30 minutes.
Recipe No.2 & # 8211 Peppers stuffed with potatoes and cheese
-1 tablespoon olive oil
-1 teaspoon paprika
METHOD OF PREPARATION
1. Wash the peppers. Cut them lengthwise in half and remove the spine with the seeds. Keep the tail.
2. Boil them in a saucepan with water and a little salt for 3-5 minutes. Remove from the water and allow to cool.
3. Fry the chopped onion in a pan with hot oil (deeper) until it softens. Add the chopped garlic and stir.
4. Add the potatoes to the pan, cut into small cubes, chicken broth, milk and parsley. Boil for 15-20 minutes. Add the paprika, chopped green onion tails and grated cheese.
5. Fill the peppers with the prepared mixture and sprinkle with grated mozzarella. Arrange them on a baking tray, lined with paper. Bake the peppers in the preheated oven at 180 ° C for 15-20 minutes.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
Recipe for fasting stuffed peppers
Perfect housewives create their own recipe when it comes to fasting stuffed peppers. A dish that can be cooked in a variety of ways, but always tasty, full and healthy. Today we recommend you to try the simple recipe below. We teach you step by step how to make the best and flavorful peppers stuffed with rice!
1. To start, clean and wash the onion, cut into scales and fry in olive oil. Add the carrots and cook for 2-3 minutes in your own juice.
2. Meanwhile, choose the rice, wash it in lukewarm water and place it over the hardened onion. Stir gently and add water little by little.
3. Finely chop the greens, add to the rice composition and season with salt and pepper to taste.
4. Now we start garnishing the recipe for peppers stuffed with rice. Fill the peppers with rice, cover with tomato juice, sliced tomatoes, sprinkle with dried and ground thyme and put everything in the oven.
Serve a fresh, warm portion of fasting stuffed peppers and garnish with dill or fresh parsley!5 / 5 - 1 Review (s)
Peppers stuffed fasting at Crock-Pot & # 8211 video recipe
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Recipe of stuffed peppers at Crock-Pot it is wonderful when we no longer know what to cook fasting and we have this wonderful slow cooker at home. The stuffed pepper is wonderful, both fasting and with or without meat. We really like whatever it is filled with. Because it's fasting now and I hadn't made any recipe for fasting stuffed peppers at Crock-Pot, I thought it was a great opportunity to show you my recipe, especially since it's very easy to make and very tasty.
For this fasting stuffed pepper recipe at Crock-Pot you need a few ingredients that are available to everyone. I used mushrooms, onions and carrots, along with rice and spices. Mushrooms give a wonderful taste to the dish, are healthy and can be found everywhere. You can also use fresh, frozen and canned mushrooms. And the dry ones are very good, just moisturize them and they can be used without problems. The rest of the vegetables can be put according to your tastes.
To cook these stuffed peppers, I used the slow cooker 5.7l Crock-Pot, but you can use any other Crock-Pot you have at home. What I like about this appliance is that we fill the peppers, put them in the Crock-Pot and let it do its job. We don't have to watch it, we don't have to add water, it will simply cook for us. I set it to High for 4 hours, but you can also set it to Low for 8 hours, if you want to leave it overnight for example.
After 4 hours, the recipe for stuffed peppers at Crock-Pot is ready. We serve them with the sauce formed in a slow cooker and possibly with a salad. It's a light, tasty food that we really like. We hope that you will try it and that it will be to your taste.
To piss on your tongue when you eat sauerkraut or a soup! That's why it's good to make some canned hot peppers, so that they are for the winter.
- 1 kg of hot peppers
- 1 liter of vinegar
- 1 liter of water
- 2 tablespoons coarse salt
- 1 tablespoon sugar
We wash the washed and drained peppers in clean jars. We put them whole or cut.
We make a mixture of water, vinegar, salt and sugar and boil it. When the vinegar boils and the salt and sugar have dissolved, pour the hot mixture over the peppers and close the jars with lids. We place a thicker towel over the jars and leave it like that until the next day when we will label them and store them in the pantry.
Take the peppers, cut a round and not too big lid, dig inside and remove the seeds, wash with cold water and place them with the lid down on a clean napkin. Finely chop the onion and fry in oil. Finely chop the parsley, boil the rice in half. Mix meat, onion, rice, tomato paste and spices.
Fill the peppers with the resulting composition, and for each pepper, make a lid made of tomato peel, which is put to cover the hole of the pepper and is fixed with two toothpicks. Saute the peppers on all sides for 1-2 minutes in a pan with a little oil. This operation is done to place the composition inside the peppers.
Place the peppers in a saucepan, put water up to the level of the peppers and let it boil for about 1/2 hour.
In the oil in which the peppers were cooked, cook a chopped onion, put 4 tablespoons of flour, a little paprika, two tablespoons of tomato paste and quench with the juice in which they boiled the peppers. Let it boil lightly for 15-20 minutes, then strain the sauce obtained over the boiled peppers. Put the pan with the pepper and sauce in the oven for about 1/2 hour and let it brown over low heat.
With sour cream and fresh greens
Peppers stuffed with rice and mushrooms
I'm not going to tell you too much about this recipe, I don't know its history, I have no idea what the original recipe is and who invented it, but I know it's absolutely delicious. So let's move on to the recipe & # 128578