Wash the peppers and carefully remove the back with a sharp knife.
Put the minced meat in a bowl, add the rice rinsed in cold water, the egg, the spice for pork dishes, very finely chopped onion, mustard seeds and 1 teaspoon grated thyme.
Homogenize the composition and fill the peppers with it.
Place the peppers in a large saucepan, add enough water to cover them, add the bay leaf and a few peppercorns, cover with a lid and simmer for 30 minutes.
Leave the peppers covered in the water in which we boiled them until we prepare the tomato sauce.
In another pan put the mashed tomatoes, add 1 teaspoon of sugar, season with salt and pepper to taste and simmer until you get the desired consistency for the sauce.
Remove the peppers with a whisk from the water in which they boiled and place them carefully in the tomato sauce.
When serving, sprinkle a mixture of Italian herbs to taste.
Peppers stuffed with tapenade
I do not fast "organized", but I often think of those who respect the fasts, especially the big ones, such as the one before Christmas. Sometimes I also post fasting recipes, like this one. I propose a robust and rustic dish, but ingenious, decorative and delicious.
Tapenade is a dish from Provence, a French region extremely important from a culinary point of view. Tapenade is very popular in the south of France, where it is usually eaten as a delicacy, spread on bread, or as a dip for bread, biscuits, breadsticks, vegetables, etc. or even as a spice, in fillings or sauces.
The basic ingredient is olives, especially black ones. They are finely chopped together with capers and then mixed with extra virgin olive oil. There are many variants of tapenades, depending on the added flavors: with anchovies, garlic, herbs, lemon juice, hot peppers or even brandy.
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 45 minutes
85 g pickled capers
85 g black olives, pitted
4 cloves garlic, finely chopped
1 teaspoon thyme leaves, fresh (or fresh, chopped oregano)
4-5 tablespoons olive oil
1/2 red hot pepper, finely chopped
black pepper, freshly ground
2 red bell peppers, cut in half and clean
strips of hot peppers for garnish
Wash the capers under running cold water and wipe with paper towels. Mix in a blender the capers with olives, hot peppers, half of the garlic, 3 tablespoons of oil, thyme and pepper until an inhomogeneous paste is obtained. Put it aside.
Preheat the oven to 200 ° C. Grease a plate with a little oil. Place the pepper halves on the plate. Sprinkle with the remaining garlic, fill with tapenade and sprinkle with a little olive oil. Bake for 40-45 minutes.
These stuffed peppers are served alone, as a snack, or as a side dish with fish or grilled, baked or fried chicken.
Use good quality olives, with a lot of taste and aroma, preferably not from those that have been completely salted, otherwise your tapenada will not be tasty enough.
Do not salt before tasting tapenada. Capers and olives can be salty enough so that no more salt is needed.
Peppers stuffed with BULGUR: vegetarian recipe
Peppers stuffed with bulgur it is a variant by which we would like to convince you to adopt bulgur in the constant diet.
Bulgur is a mixture of several types of wheat grains, ground large. It is already easily found in supermarkets.
Bulgur is cooked similarly to rice, but its nutritional qualities are superior. Is a ideal variant for those with a permanent vegetarian diet, but also for those determined to adopt the Mediterranean diet.
Mediterranean diet is part of the recommendations of medical guidelines because it substantially reduces the risk of heart disease, diabetes and other conditions. But, frequently practiced, it is also the solution to maintaining a normal weight.
Find here useful information about the qualities of bulgur for our health.
Peppers stuffed with bulgur
7-8 yellow bell peppers
300 g bulgur (rinsed in a few waters and soaked for 10 min)
2 cans sliced mushrooms
2-3 medium chopped onions
2-3 grated carrots
5-6 diced or mixed tomatoes in the food processor tub
500 ml of tomato juice or broth
5-6 tablespoons extra virgin olive oil
1 parsley / larch connection
iodized salt, pepper
spices and dried herbs: thyme, turmeric, coriander powder
telemea cheese for serving (optional)
Composition for bulgur stuffed with bulgur
The time required for thermal preparation of the composition must not exceed 20-25 min, so as not to lose nutrients.
Saute onion and carrot in olive oil, adding and 1 teaspoon salt stir constantly
2 min, until the onion becomes translucent.
add mushrooms canned drained beforehand in a strainer. We continue to chew, the fire on medium.
Add a cup of water (about 100 ml) and when the mixture comes to a boil again, add the bulgur.
I washed the lump in some water and let it soak 10 min, before adding it to the pan.
To have more fluid, necessary because the bulgur swells, add the tomatoes diced or turned into tomato juice with the food processor.
From now on, the thermal preparation of the pepper composition should take longer approximate
10 min. Bulgur is cooked faster, faster than rice.
And anyway, it will stay in the oven once we fill the peppers.
Now is the time to add the spices: 1-2 teaspoons turmeric, 1 teaspoon coriander powder and 3-4 teaspoons of thyme or other dried herbs you like.
Bell peppers, washed well with a vegetable brush, will be ready for filling, as in the picture. In a 28 cm saucepan, usually enter 7-8 peppers, after we fill them.
What do we pour over the peppers before putting them in the oven?
-the rest of the composition, if left
-500 ml tomato juice mixed with finely chopped parsley / larch
-water so that the liquid level reaches 3/4 of the height of the peppers
Place the pan with the peppers in the oven, at 180 degrees, for 45 min (an hour if you forgot to preheat the oven!).
They can be served with a few slices of wholemeal bread and a little Telemea cheese on top.
We can exclude cheese if we want a fasting meal. But then, the composition should contain a little more salt than 1 teaspoon.
If you use the food processor, the friend of all our recipes, the preparation of this dish is quick.
With the ingredients prepared in advance, it takes time 25 min the composition is ready, 5 min to fill the peppers, and the oven part is not taken into account, because anyway, during that time, we can do something else.
They are delicious both hot and the next day, cold or at room temperature.
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Peppers stuffed with chicken & # 8211 a real culinary masterpiece, ready in no time!
We present you a recipe for bell peppers, stuffed with chicken and tomatoes. Get a very delicious, fragrant and juicy hot dish that will conquer everyone. Thanks to the yogurt, the filling is very delicious, creamy, with a fine but intense taste. Experiment with your favorite herbs and enjoy a fabulous dish.
-2 tablespoons natural yogurt
-spices to taste (or Italian herbs)
METHOD OF PREPARATION
1. Wash the peppers. Cut them in half and remove the back with seeds. Keep the tail.
2. Cut the chicken breast into small cubes with a side of 1 cm.
3. Arrange the tomatoes in a bowl and pour boiling water over them. Leave them for 60 seconds. Peel a squash, grate it and squeeze the juice. Cut them into small cubes with a side of about 0.5 cm.
4. Finely chop the green onion tails and dill.
5. Mix the sliced meat with the tomatoes, greens and yogurt. Match with salt, ground black pepper and spices.
6. Arrange the pepper halves on the baking tray. Fill each half of the pepper with the prepared mixture.
7. Place the tray in the preheated oven at 180-200 ° C for 30 minutes.
8. Remove the peppers from the oven and sprinkle with grated cheese. Bake for another 10 minutes, until the cheese melts and a brown crust forms.
Crustless quiche recipes, stuffed with vegetables
1. Quiche without mixed vegetables
Photo: Sally’s Baking Addiction
The brighter the breakfast, the better. Pumpkins, squash and orange bell peppers take this quiche to the next level and will make you feel like summer has come early.
Add garlic, thyme and Parmesan cheese if you want to improve the flavor.
Two. Caramelized onions, mushrooms and kale quiche without crust
If you are looking for more ways to eat mushrooms and cabbage, this recipe is an easy option. When vegetables are combined with creamy eggs and the sweet taste of cooked onions and raisins, you may not realize they are there.
Did I mention that onions are caramelized in butter? They was sold.
3. Instant Pot kuku sabzi (Persian plant quiche)
Great news for all Instant Pot lovers out there: now you can pour the ingredients into a saucepan, press the "pressure cooker" button and come out with a gorgeous shellless quiche. (What theI can notInstant pot do?)
This traditional dish is served as a way to mark the beginning of spring and to celebrate the Persian New Year. Serve hot or cold with lavash, yogurt, cucumbers and radishes for a "spring spring!" Colored. a kind of celebration.
Hot peppers stuffed with cheese & # 8211 are delicious!
Today I recommend you to put hot peppers and cheese in a jar. The recipe I use is quite simple. You can't go wrong! Prepare your jars to fill them with hot peppers!
- Hot peppers, bigger and meatier
- 100 gr salted feta cheese
- 1-2 cloves of garlic
- Dried oregano
- 300 ml olive oil
Method of preparation:
For this recipe, we use larger and more fleshy hot peppers. We wash them well and then remove the seeds from the inside. Boil them in salted water for about 1 minute.Meanwhile, prepare the filling. Rub the cheese with a little olive oil (to be a little fatter), and oregano. We clean the garlic cloves and crush them with a press. Add the crushed garlic to the cheese bowl.If you want, you can use other herbs, such as basil, but also other spices and spices.
Fill the hot peppers with this mixture. It's a difficult envelope, but believe me, it's worth it. Put the stuffed peppers in a jar and pour olive oil over them. Store the jars in the refrigerator.
We can eat hot peppers stuffed with feta cheese with different dishes. Instead of feta cheese, you can also use sheep's cheese mixed with crushed garlic and a little salt.
Whatever cheese you choose, the result will be just as tasty. Hot peppers stuffed with cheese are delicious, which is why many people love them. If you've never put hot peppers stuffed in jars before, it's time to do it now. You won't be sorry!
Until Diana comes to set up the shredder. So. Let me clean the pumpkins… I pull at the door.
- Are you coming?
- Come, your majesty, with some liqueurs and a pile of grapes…
- care I'll put them in the fridge.
- What do you have here?
- A borscht of vegetables and now I'm switching to stuffed peppers.
"But I don't eat meat!"
- Well without meat. You see what.
- Can I take pictures of you?
I start cleaning the pumpkins. The shell. I wash the mushrooms, the two carrots, the handful of rice, the parsley and the dill. I start driving. Noise. We don't get along anymore. I'd better shut up. I finish giving everything through the mincer and I add salt, paprika, cinnamon, ground black pepper, cumin and some dried herbs. Basil, oregano and I don't remember what. Bask the washed rice. Mixture. Cut the peppers to make beautiful stalks with everything. Fill the chopped peppers. I put them in the pan. I put the lids on. I make a sauce with tomato juice (because I don't have broth), hot pepper paste and wine. I put it over the objects in the pan. I add some more water and place the container in the oven.
"And what else do you say, Diano?"
More with a white, dry and cold wine, but especially incense, more with stories since we haven't seen each other, time passes.
- Stop. Control break.
I open the oven. The peppers were already browned and smelled divine.
"I don't eat much," says Diana, frightened by the size of the peppers.
- We will see.
He ate two. That's after a soup and eggplant salad with onions.
Turkey fillet dishes
The advantage and taste of turkey fillet stimulates the search for more and more interesting cooking recipes. The know-how in this product mistress is trying more and more to replace them with the usual chicken fillet, because its texture is more juicy and the properties are more dietary. So what can you prepare from the turkey fillet?
The first on the list as the most delicious and, at the same time, more permissive to keep meat juices, will be recipes for turkey fillet dishes in the oven. This method of cooking is best suited for obtaining whole pieces of baked turkey, possibly premarinated or simply seasoned with spices. They are best prepared in foil or sleeve. Also, as an option, you can bake a bird with potatoes or vegetables. A more original way to cook turkey fillets in the oven will be considered below in the proposed recipe.
Role of turkey fillets
- turkey fillets - 1-1.2 kg
- fresh shampoos - 120 g
- Bulgarian sweet pepper - 120 g
- hard cheese - 225 g
- green onions - 2–3 stems
- garlic - 4-5 cloves
- dry white wine - 120 ml
- mustard - 65 g
- mayonnaise - 65 g
- refined vegetable oil - 75 ml
- dried basil - to taste
- a mixture of Italian herbs - for taste
- sesame seeds - 25 g
- a ground pepper mixture - to taste
- salt - to taste.
To make a roll, we need to cut the dried and dried turkey films with a sharp knife and then unfold the book so that the layer is as large and wide as possible. When this responsible task is completed, cover the resulting layer with cling film and wrap it with a kitchen hammer. Especially not zealous for this, so as not to make holes. Now pour the slice of meat, rub with a mixture of ground pepper, dried basil and mustard and give a little promarinovatsya. At this time, well cooked and finely sliced mushrooms and garlic fried in a heated pan, pre-poured into it a refined oil. If you want to let the mushroom table cool, mix it with grated cheese, cleaned and melted pepper and chopped green onions. We put the weight of the earth with a mixture of pepper and salt, mix again and distribute the surface of the piece of marinated meat, without reaching the edges of about three centimeters. Fold the product with a rolling pin, pull it with a string or string and put it in a form with baking oil. Fifty milliliters of vegetable oil mixed with wine and mayonnaise, taste salt and pepper, add a mixture of Italian herbs and mix. Fill the resulting sauce with a shaped roll, completely covering its surface and place the dish in an oven heated to 185 degrees for an hour and a half. Periodically water the roll with sauce and juices. If necessary, you can add a little warm water during the baking process. Fifteen minutes before the end of cooking, break the bowl of sesame seeds.
The same turkey fillet dish can be prepared in a multivariate, setting the device to "Bake" mode. Time will need about the same thing, it all depends on the capabilities of the device.
Then a little about what dishes from turkey fillets can be cooked in a pan. A win-win option, of course, will be turkey fillet dumplings. They are cooked, as well as traditional meat. You can make some adjustments by adding a little fresh greens to the filling. Very tasty if in each noodle put on a slice of hard cheese. Juiciness of the antenna in this case is easy to maintain, zapanirovav products in the mixture of egg and breadcrumbs. Especially delicious turkey chop fillet. We'll talk more about them.
Turkey fillet soups
- turkey fillets - 550 g
- hard cheese - 75 g
- vegetable oil, odorless for frying
- soy sauce - 25 ml
- balsamic vinegar - 5 ml
- refined oil - 15 ml
- spices for birds - 5 g
- Dried Italian herbs - 5 g
- crushed garlic - 2 cloves
- a mixture of freshly ground peppers
- salt - to taste.
Cut the turkey fillets, beat a little under the film and soak in the marinade, prepared by mixing the ingredients from the list of ingredients. After an hour and a half, mix the bird slices in a mixture of breadcrumbs and cheese chips and fried in hot oil on both sides.
Baked peasant potatoes with a gentle cream sauce, which accentuates their appetizing taste
& # 8220Peasant baked potatoes & # 8221 are an incredibly tasty dish that is very easy to prepare. Due to the garlic and spices used, the potatoes are very fragrant and delicious, and the tender cream sauce further accentuates the great taste. Turn the simplest vegetables into a delicious dish, worthy of all praise!
-70 ml of refined sunflower oil
-1 teaspoon of ground paprika
-1 teaspoon of ground coriander
-1 tablespoon of Italian herb mixture
-1 bunch of green onions
-salt and ground black pepper to taste
INGREDIENTS FOR SAUCE
-salt and ground black pepper to taste
METHOD OF PREPARATION
1. Wash the potatoes well with a brush, as you will not clean them. Dry them and cut them into quarters. If the potatoes are very large, then cut them into 6 parts. Put the potatoes in a deep bowl, pour over the oil and season with salt, spices and Italian herbs.
2. Mix well and let stand for 10 minutes. Then place the peeled potatoes down in an oiled pan. Sprinkle the potatoes on top with the oil from the bowl. Bake the potatoes in the preheated oven at 180 degrees for 40-45 minutes.
3. Cream sauce: put the thick cream in a small bowl, add the garlic given by the press. Season with salt and pepper to taste, add chopped dill and mix well.
4. Remove the browned potatoes from the oven and sprinkle with chopped garlic and green onions. Serve with sour cream sauce.
Food for capricious children. Chicken with rice and lime
900 g boneless chicken legs
100 g fresh lime juice
1 teaspoon Worchestershire sauce
1 teaspoon freshly ground pepper
1 teaspoon melted oil
1 bunch of freshly chopped moriander
Method of preparation
Put the chicken in a bag together with the lime juice, garlic, worchestershire sauce, salt and pepper. Mix well and leave to cool for 8 hours.
The oven is preheated to 200 ° C. Grease a pan with oil. Put the chicken without marinade. Grease with melted butter. Bake for 20 minutes. Remove and grease with marinade. Leave in the oven for another 30 minutes.