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Stuffed peppers

Stuffed peppers

  • 500 g meat (pork mixture)
  • 1 link green onion
  • 1 link parsley
  • 1 dill connection
  • 3 tablespoons rice
  • 2 tablespoons tomato paste
  • 4 tablespoons oil
  • 2 tomatoes
  • 10 medium-sized bell peppers
  • 3 teaspoons gently
  • 4 teaspoons thyme
  • 1 teaspoon pepper
  • 1 or

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Stuffed peppers:

Finely chop the green onion, dill and parsley and put them in the 4 tablespoons of oil. Mix well then add the tomato paste and leave the 3 tablespoons of rice for another 5 minutes and then let it cool. the cooled composition is put over the minced meat, then add the egg, pepper, thyme, delicacy and mix well. The peppers are cut around the tail and removed with the seeds, so do each pepper, then wash peppers and let it drain. After the peppers have drained, fill each pepper with the meat composition, after filling each pepper, cut pieces of tomato and put the lids of the peppers. bottom the stalks of dill and parsley and the leftovers from the chopped tomatoes so as not to stick the peppers to the bottom of the pot, then arrange the peppers in the pot after which hot water is added over and put to boil. After boiling in a bowl put a tablespoon of flour and mix with the water in which they boiled the peppers, mix cover well and add over the peppers without making lumps, add 2 teaspoons of delicacy and let it boil for another 10 minutes, turn off the heat and sprinkle with fresh greens.


Peppers stuffed with chicken - a much lighter version of the classics, stuffed with minced pork. An easy to try and much more affordable recipe, ideal in the summer when the peppers are at your discretion in any market and supermarket. Follow the recipe step by step!

How to make the best peppers stuffed with chicken:

Wash and peel the peppercorns and make a cap in the stalk area. Meanwhile, pick and wash the rice and finely chop the onion.

We start preparing the peppers stuffed with chicken!

Put the rice in a bowl with the chopped onion, minced meat, egg, dill, thyme, salt and pepper. Mix the meat composition well.
After that, you will fill the peppers with the obtained composition and you will arrange them in a saucepan, which can be added later in the oven. Cover the peppers stuffed with chicken with lukewarm water and bring to a boil over medium heat.

Meanwhile, prepare the sauce for the recipe for peppers stuffed with chicken

Peel an onion and grate it. Put it to harden in the preheated oil. When softened, add the tomato puree. Stir slowly so it doesn't stick.

Season the sauce with salt, pepper, basil to taste. Let it go. After the peppers have boiled on the stove, put them in the oven for another 20-30 minutes to brown.

  • The stuffed peppers are served with the prepared sauce and cold cream.

Peppers stuffed with chicken - simple recipe


Stuffed peppers

When ready, add the rice and 100 ml of warm water.

Stir and then cover the pan with a lid. Leave on the fire for half the indicated cooking time of the rice. Add salt and at the end 2 teaspoons of concentrated tomato paste. Stir a few times and then allow the composition to cool.

In a large bowl, add the rice over the minced meat.

Add salt and pepper, paprika and thyme, parsley and chopped dill. Mix well by hand until it becomes a homogeneous composition.

Cut off the lids and remove the pepper seeds.

Fill the peppers with the minced meat composition.

Place the peppers in the oven pot, put the lids of tomatoes or peppers.

Add the bacon cut into pieces.

In a bowl, mix the tomato juice (broth), 500 ml of water, salt, pepper and thyme.

Pour the composition over the peppers.

Put the pot in the oven with the lid on for 30 minutes at 190 degrees, then remove the lid and leave it in the oven for another hour at 180 degrees.

Serve warm with sour cream or yogurt and freshly chopped dill.
Consume in moderation!

Recipe video STUFFED PEPPERS lower:


Peppers stuffed with rice (fasting)

ingredients
- 10 bell peppers for filling, - 2 bell peppers for the composition, - 2 cups of rice, - 2 carrots, - 2-3 onions, - 2 tomatoes, - 1 bunch of dill, - 2 tablespoons broth, - 2 tablespoons oil, - salt pepper

Difficulty: low | Time: 1h 10 min


How do we prepare the best peppers cooked in the oven?

For extra flavor, I like to put in the pan with stuffed peppers and Tomato juice or tomatoes mashed with water, so as to form a sauce to serve the peppers. For meat, I chose beef, but you can also use mixture or poultry. I like to use dill and parsley in abundance to flavor meat and thyme and bay leaves to flavor the sauce. This time I was lucky because I have my own bay in the garden. I took it from Belgium, after a visit to my sister-in-law. As I saw it, I couldn't help but buy it. Recently, my mother also bought me a bigger and more beautiful one.

I did the same thing with thyme. I bought a small one in a pot, then I transplanted it and now I have thyme at my discretion. I do the same with all the herbs I use most often. These stuffed peppers are served hot, with the sauce formed in the pan and with sour cream. Because I used low fat meat, they are good and cold. I like to eat them cold in summer, when it's very hot and we don't want anything hot. Add a hot pepper and homemade bread and you get a hearty, tasty, light and healthy lunch.


How do we prepare the best peppers cooked in the oven?

For extra flavor, I like to put in the pan with stuffed peppers and Tomato juice or tomatoes mashed with water, so as to form a sauce to serve the peppers. For meat, I chose beef, but you can also use mixture or poultry. I like to use dill and parsley in abundance to flavor meat and thyme and bay leaves to flavor the sauce. This time I was lucky because I have my own bay in the garden. I took it from Belgium, after a visit to my sister-in-law. As I saw it, I couldn't help but buy it. Recently, my mother also bought me a bigger and more beautiful one.

I did the same thing with thyme. I bought a small one in a pot, then I transplanted it and now I have thyme at my discretion. I do the same with all the herbs I use most often. These stuffed peppers are served hot, with the sauce formed in the pan and with sour cream. Because I used low fat meat, they are good and cold. I like to eat them cold in summer, when it's very hot and we don't want anything hot. Add a hot pepper and homemade bread and you get a hearty, tasty, light and healthy lunch.


Peel the onion, peel the peppers inside, wash and let dry on a napkin. Chop the onion and put it to harden. Over it add the carrot, half the chopped pepper, chopped tomato into small pieces and finely chopped parsley. Leave it to harden for about 15 minutes, then add the broth and continue to harden for another 5 minutes. Put the meat in a bowl. Saute onions, add rice over meat and mix well, well. One by one, fill the peppers, add water and bring to a boil over low heat. When they are ready, add 2 cups of borscht and let the taste mix for another 10 minutes.


Peel the onions and carrots and grate them.
The rice is washed. Parsley and dill are washed and finely chopped.
The veal is given through the mincer.
In a bowl put the vegetables, veal, tomato paste, rice, herbs, salt and pepper.
Mix until you get a homogeneous composition.

Remove the peppercorns and clean.
Fill the peppers with the meat composition.

Pour the canned tomatoes into the bowl and place the peppers in the Crock Pot container.
Fill with water to the level of peppers.

Set Crock Pot Slow Cooker on HiGH for 4 hours.

Through slow cooking technology, vegetables and meat will keep their nutrients intact, and the taste will be perfect.


Cut the pumpkin into small cubes.
Prepare the stove and a pan in which we put 2 tablespoons of olive oil.
Add the pumpkin pieces, mix and harden until they are slightly softened and lightly caramelized.
Put the mushrooms and ginger. Stir and cook for 3-4 minutes, then turn off the stove.
Heat the oven.
Season the mixture to fill the peppers with salt and ground pepper.
Fill each half of the pepper with the mixture of mushrooms and pumpkin, pressing well.
Put the stuffed peppers in a pan and pour a tablespoon of olive oil on top.
Put the tray in the preheated oven for 10-15 minutes, at 170 degrees.
Finely chop the parsley.
When the peppers are lightly browned, take the bowl out of the oven and sprinkle parsley on top.
We serve hot.

The complete video recipe can be found here


Peel a squash, grate it and squeeze the juice.

We wash them under a stream of cold water, then they are placed on a grill to drain.

Heat the oil in a pan, add the peppers, diced carrots and finely chopped onion.

Heat everything for 5 minutes, stirring periodically.

Remove the pan from the heat and place the composition in a bowl.

Add minced meat, rice, chopped thyme, salt and pepper to taste.

Fill the peppers with the composition formed.

Put the peppers in a saucepan, side by side, with the filling side up.

Add hot water between them, barely covering them, onion rings, tomato pulp and oil.

Boil on low heat for 1 hour and 15 minutes, in a pan covered with a lid.

Finally, in the sauce formed, add flour dissolved in 40 ml of cold water and paprika.

Boil the sauce for another 5 minutes and season with salt and pepper.

Stuffed peppers serve hot, preferably with sour cream. Good appetite!


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.