Wash the peppers and tomatoes, then divide the seeds with the seeds through a small lid made with a knife, cut the tomatoes on top of a lid without peeling off the tomatoes, then clean the core with a teaspoon. Knead the minced meat well with finely chopped onion, chopped greens, cup of rice, spoon of dehydrated vegetables, eggs, salt and pepper to taste.
With this composition fill each pepper and divide tomatoes. In a larger and taller pan, place the first layer of stuffed peppers, which I made with each lid of tomatoes, then place a layer of tomatoes on top, placed with the lids down. Chop the whole core of tomatoes with a knife, pour over it, fill with water, add a teaspoon of salt and olive oil then cover the pot and bring to a boil. From the first boil, turn on the heat slowly and let it simmer for 45 minutes.
Serve warm sprinkled with greens or sour cream.
Simple and accessible illustrated recipes
I dedicate this recipe to Renata Petre, the 100th person who liked our Facebook page.
One evening I had a terrible craving for stuffed peppers. I had all the ingredients. and so why not.
a casserole of minced turkey meat (were about 700g)
2 finely chopped onions
1 grated carrot
a thicket of thyme palm
a slice of white bread soaked in water - bread is added to make the meat fluffier
an beaten egg as for the omelet
3 tablespoons long grain rice
14 little bell peppers (autumn)
1 tablespoon sunflower oil
2 tablespoons tomato paste
How did I proceed?
I mixed the meat with the onion, carrot, spices, bread, egg and rice.
I washed the peppers, removed the stalks and cleaned them of seeds and then filled them with the composition made a little earlier. Many people say that when we fill the peppers we leave a little more space, because the rice will increase its volume. I did not listen to this advice and I never had problems. After I stuffed the peppers I put them in a pot. I poured enough water into the pot to cover the peppers (I also added the oil). The remaining composition was made into meatballs that I put among the peppers. I put the pot on the fire, covered it with a lid and let it boil.
When the rice is cooked, I added the tomato paste and kept it on low heat for another 10 minutes.
In the end I took out two peppers and three meatballs and started eating. I'm sorry I didn't have a little cream to put on them because they would have been even more delicious.
Stuffed tomato and pepper soup
Carrots, celery, parsley root and an onion, all finely chopped, boil them in water with a little salt. Peel the other onion, cut it into small pieces and put it in oil, until it softens a little, then add the rice and mix well for 1 minute, then remove from the heat.
Chop the meat, mix it well with salt, pepper and an egg, then add the onion with rice and finely chopped green parsley. Mix well and add a tablespoon of flour.
Peel a squash, grate it and squeeze the tomatoes. Fill the peppers and tomatoes with the meat mixture.
When the vegetables are half cooked, add the stuffed tomatoes and peppers and simmer for about 30 minutes, then add the tomato core and chopped green parsley and simmer for another 5 minutes. Extinguish the fire and cover the pot with a lid.
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3 recipes for self-diversification - a soup, a main course and a sweet snack by Mamamag
- 4 large bell peppers
- 1 medium onion
- 1 carrot
- 2 small tomatoes
- 1/2 bunch of green parsley
- 1 tablespoon tomato paste
- 150 grams of correctly hydrated quinoa & # 8211eu I used red and white quinoa (if you don't have time to hydrate even an hour, then wash the quinoa in 4-5 waters to remove the bitter film that covers the beans)
- 1/4 teaspoon turmeric
- 1/2 teaspoon ginger powder (optional)
- 1/2 teaspoon Garam masala & # 8211optional (Indian spice mix)
- salt (pepper to taste)
- 1 tablespoon olive oil
- 200 -250 ml plain water / vegetable soup
- curly parsley for decoration
Tomatoes, peppers, stuffed pumpkin
I made sarmalute with goose breast from goose breast, so I also stuffed some tomatoes and peppers. I used the same filling as for sarmalute (see recipe here) or you can use the filling from Moldovan sarmale.
Let me tell you how to proceed:
Tomatoes and peppers cut (cut a lid), clean the peppers on the back, seeds and veins inside, tomatoes and zucchini peel easily with a teaspoon, without breaking the bottom. Fill, put on top a tomato cover (or pepper), place in a saucepan or pan, put among the vegetables thyme branches, dried dill and celery leaves, pour grated tomatoes or tomato juice. Fill with enough water to cover the vegetables, place a plate or a weight on top to keep the vegetables covered with sauce and put them in the oven.
At first, turn on the high heat until it boils, then reduce the heat and bring to a boil over low heat. Towards the end, add a glass of wine or borscht and let it boil for a few more minutes.
Serve with a crispy polenta, yogurt or sour cream and hot peppers.
Peppers stuffed with rice and meat
Peppers stuffed with rice and meat from: peppers, meat, onions, tomatoes, egg, rice, greens, dill, salt, pepper, sour cream.
- 10-12 bell peppers
- 400 g meat
- 2 onions
- 2 tomatoes
- 1 or
- 1 cup rice
- chopped greens
- 3-4 sprigs of dill
- ground pepper
- 1 cup full of soup
- cream or yogurt
Method of preparation:
Wash the peppers, cut their stalks, clean them of seeds, wash them and let them drain. Mix the meat with chopped onion, chopped and washed rice, a sliced tomato, without skin, chopped greens, 1 egg, salt, ground pepper.
Homogenize and fill the peppers, after adding 1 cup of water or soup to the mixture. Place them in the pan, put the caps in tomato slices and season with dill sprigs placed among the peppers.
Cover with warm water, simmer for 30 minutes, with a little salt and other spices.
Put in the oven for 20 minutes. Serve the peppers with a little sauce in which they were made, cover with cream, next to fresh bread.
Light and tasty stuffed pepper recipes
Stuffed peppers for breakfast
It is a simple and tasty recipe that can be prepared quickly. You need a few peppers of different colors cut in half, broccoli, mushrooms, eggs and two medium tomatoes. After removing the seeds from the peppers, add the vegetables, hardened a little before, and add an egg on top. Preheat the oven then add the peppers and bake for 35-40 minutes, then remove and enjoy warm.
Peppers stuffed with pizza
An original recipe that you will love from the first snack. In a pan, put a little olive oil and let it heat over medium heat. Add a chopped red onion, chopped garlic, sliced mushrooms and thin sausages cut into pieces and sauté for 10 minutes. Then pour into a larger bowl, and over add a teaspoon of tomato paste, tomato sauce, chopped olives, chopped red peppers, salt, pepper and mix well. Cut 4 peppers in half, remove the core and seeds and fill them with the mixture obtained. Add to the preheated oven for 45 minutes.
Photo: stuffed peppers , Shutterstock
Peppers stuffed with cheese
You need 5 pieces of pepper, 250 g of feta cheese, 50 g of butter, dill and 3 teaspoons of mustard seeds. Even if it requires a little more time for cooking and preparation, it is a food that you will hardly be able to get tired of. The peppers are cleaned of the core and seeds, washed, then drained. During this time we take care of the cheese filling that we make in the following way: we put the feta cheese in a bowl, we mix it together with the butter, the finely chopped dill and the 3 teaspoons of mustard seeds. We can add a little pepper. Cut the peppers in half and fill them with the cheese mixture, then leave them in the fridge for two hours until the pasta hardens.
Peppers stuffed with turkey meat
A delicious, filling and healthy recipe. Put a tablespoon of olive oil, garlic and chopped onion in a pan and cook over medium heat. Add the minced turkey, a teaspoon of cumin, garlic powder, a pinch of salt and simmer until the meat turns slightly brown. Add and frac12 cup of tomato sauce, mix well and cook for 3-5 minutes, then pour a cup of boiled rice. The peppers are cut in half, then placed in a baking dish and filled with the mixture of turkey and rice. Add to the preheated oven for 35 minutes.
Photo: peppers stuffed with meat , Shutterstock
Spicy stuffed peppers with seafood
For the beginning, make a fish chilli using 3 cloves of garlic, a small onion, a teaspoon of ginger, chopped tomatoes, oregano, pepper, ground coriander, paprika, fish and seafood fried in a pan. Cut the peppers (preferably green) in half and take care to remove the core and seeds, then put in the oven at 200 degrees for 20 minutes. Remove from the oven and fill them with the mixture of chilli and seafood, and at the end sprinkle mozzarella and add to the oven until the cheese melts.
Peppers stuffed with rice and turkey
Stuffed peppers are a classic dish in Romanian cuisine, if we refer strictly to their traditional composition: rice and pork. But I'm a little tired of pork - which is my husband's favorite - and I tried a recipe for peppers stuffed with less cholesterol: turkey and rice. It is a wonderful food for the whole family, both for the little ones and for the big ones.
INGREDIENT: 1 glass of rice (put it in water beforehand, to clean it well of impurities), 7-8 bell peppers, 1 large onion, boiled turkey (you can use breast or thighs - I prefer the thighs because they are tastier ), 1 can of peeled tomatoes, 2 carrots, oil, salt, pepper
After you have cooked the turkey meat, pass it through the robot until it is finely chopped. Keep the meat soup.
Put the onion and carrot in the food processor. Then put them to harden in a tablespoon of well-heated olive oil. Add the rice after a minute. Mix well for 2 minutes. Take the pan off the heat and leave it to cool.
Put over the mixture of rice, onion and carrots, broth, salt, pepper and turkey and mix well. It is preferable to mix by hand.
Fill the previously cleaned peppers with the meat and rice mixture. Put the caps on the peppers and place them in the pot. If there are too few, put tomatoes next to them to support them. Cover the pot with the soup from the turkey meat to the level of the pepper lids. Boil for an hour.
Peppers stuffed with rice and cheese, in tomato sauce, in the oven
Peppers stuffed with rice and cheese, in tomato sauce, in the oven & # 8211 you have to admit it sounds good. I assure you that the taste of these stuffed peppers exceeds what we could imagine. I came up with the recipe out of a desire to try other ways to prepare these vegetables, different from the well-known one. classic recipe for stuffed peppers , which I think you all know and if someone does not know, click on the text in red, that it will be immediately directed to the recipe. You can also discover a variant of fasting stuffed peppers, delicious and those.
So, what about? Maybe combining the flavors is a bit bold, because in the same dish I put basil in the tomato sauce and saffron in the rice for the filling, but those who are not great friends with spices can give up one of them (or even both) or , why not, I can add other spices and herbs, customizing this recipe for stuffed peppers, just discovered.
I assure you that the final taste, the way the melted cheese is spread in long appetizing strands and especially the fragrance and the feeling of home and well-being that the casserole with red food, placed in the middle of the table, offers you, make it worth every minute. spent preparing the recipe. It's the kind of food to share with the family and, at least in my house, everyone was happy, even if the stuffed peppers lacked meat.
In order for the preparation to be as clear as possible, we have prepared the recipe for you in video format, you will find it immediately below the list of ingredients, and at the end you will also find the steps of the recipe described in text format. May it be useful to you!