Fasting food - Peppers stuffed with rice and mushrooms
Cut the peppers in half lengthwise, remove the spine, clean the ribs and seeds, wash and drain.
Put a pan with oil on the right heat. When the oil has heated up, add the finely cleaned and finely chopped onion. Let it cool, stirring occasionally with a wooden spatula.
When the onion is almost hardened, add the mushrooms and season with salt. Let it simmer for 3-4 minutes, stirring constantly.
Then add the rice and leave for 2-3 minutes, then add enough water to cover the rice. Turn on low heat and let it boil. Along the way, add water little by little and mix gently.
When the rice is almost cooked, add the tomato juice, salt and pepper and let it boil for a few more minutes on the right heat.
Separately wallpaper an oven tray with baking paper. Grease with oil and place the peppers. Put in the preheated oven at 180 degrees for 15 minutes.
Then take the tray out of the oven and fill the peppers with rice and mushrooms and put the tray back in the oven at 200 degrees for another 10 minutes.
Serve hot and if you are not fasting, serve the peppers with sour cream.
- Wash the peppers well then, with the help of a vegetable knife, cut the back of the peppers round and clean them of seeds. Keep the back of the peppers for later use as lids.
- Wash the mushrooms, chop them into cubes and set them aside for a few minutes
- Next, peel the carrots and onions. Grate the carrots and cut the onion as small as possible.
- Heat the oil in a larger pan, add the onion, cook for a few minutes, then add the grated carrot and mushrooms.
- While the vegetables are cooking, wash the rice in a little water and drain it well. Then add it over the hardened vegetables and continue to harden until the rice has absorbed all the water left.
- Add the broth, parsley, season with salt and pepper and let the filling cool a little before filling the peppers.
- After the pepper filling has cooled, fill each pepper about three-quarters of the volume, then put the lid on. You do not have to add much to their composition, because the rice will not be able to boil. You can also use slices of tomatoes for the caps of the peppers.
- Place the peppers side by side in a saucepan, then add enough water to reach the height of the peppers, but not to exceed them.
- Put the peppers on the right heat and let them boil until their composition is cooked, and the peppers have softened well.
- When the peppers are almost ready, mix separately a tablespoon of flour with two tablespoons of broth and boiled water from the peppers. Pour this mixture over the peppers, mix gently and leave on the fire for a few more minutes. In this way the water in which they boiled the peppers will turn into a delicious sauce.
- Serve the peppers with freshly sprinkled dill and hot polenta next to it.
You will have an excellent, healthy and filling fasting pepper-filled meal. Good appetite!
Fasting food - Peppers stuffed with rice and mushrooms - Recipes
PEPPERS FILLED WITH RICE AND MUSHROOMS
This pepper ate
Lots of mushrooms and got fat.
He wants to lose weight fast.
Make a sauna in the oven.
With this recipe I participate in the 8-year anniversary contest Sun Food organized by Sun Food and Divainbucatarie.
- mushrooms (I used mushrooms in a jar from SunFood)
- 5 bell peppers
- an onion
- 1 cup of rice
- 2 peeled tomatoes for filling and 2 for "topping"
- 3 teaspoons of broth
- salt, pepper, spices according to preferences
- Finely chop the onion, then heat it
- Add the tomatoes and rice, plus finely chopped mushrooms and a teaspoon of broth. Season to taste. Leave it on the fire until the juice left by the tomatoes decreases
- Wash the peppers and remove the core. We fill them with the mixture of rice and mushrooms
- Arrange the peppers in a saucepan. Cover them with small pieces of peppers and tomatoes. Pour the water mixed with the rest of the broth until it reaches the level of the peppers.
- We put the pan on the stove and, when the water boils, we transfer it to the hot oven, where we leave it for about 40 minutes (at 190 degrees)
- good appetite!
Peppers stuffed with rice and mushrooms
This recipe for peppers stuffed with rice and mushrooms is another one of the recipes I learned from my grandmother and mother. Of course, when I was little, the peppers were stuffed with minced meat and not with mushrooms, but this variant also has an extremely similar texture and taste.
Because it is one of my favorite recipes, I decided to make it in the vegetarian version, much healthier but just as tasty!
If you want it to have an even more "meaty" texture, add more mushrooms and less rice. So you can play a little with the proportions of the ingredients in the recipe. If you want it to come out without problems, you can follow exactly the quantities in the recipe, and the resulting texture will be very good.
Recipe of peppers stuffed with rice and mushrooms it is extremely light and ideal for families. It is also very filling! It can be served with fatty cream & hellipo madness! & # 128512
RECIPES Lent-filled peppers with rice and mushrooms
The recipe is as light as it is tasty. The ingredients are simple and can be enjoyed by anyone, maybe you already have them at home and you can get to work.
If you are not fasting, know that they work great, served with a fatter yogurt or sm & acircnt & acircnă. Don't forget to sprinkle them with a little fresh parsley, both for appearance and for a fresh aroma!
4 fresh or frozen bell peppers
50 ml oil
1 large onion
approx. 350 g fresh mushrooms (or 250 g frozen)
150 g round grain rice
3 tablespoons tomato broth with kapia pepper (or other tomato juice, tomato cubes, broth, etc.)
2 tablespoons flour
salt and pepper to taste
thyme, bay leaves
fresh parsley to serve
Finely chop the onion, put the carrot on the grater and fry them in a little oil.
When the onion becomes glassy, add the finely chopped mushrooms and let them harden, stirring from the mixture until they soften and leave a little juice.
Put the washed rice in a pan with some water, mix and leave it for 1-2 minutes to absorb the vegetable flavors. If the juice left by the mushrooms is not enough, add very little water.
Put a tablespoon of broth, a little freshly chopped parsley, salt, pepper and the rest of the spices to taste. Add & icircn filling and 2 tablespoons water and mix.
Set the pan aside and let the filling cool slightly, then fill the peppers. If you use frozen peppers, there is no need to defrost them beforehand.
Turn the oven to 180 degrees.
Pass the end of the peppers through the flour, so as to create a film that will not let the filling come out while the peppers are boiling.
In an appropriate size saucepan, add a little oil, the rest of the broth and the rest of the flour dissolved in a little cold water. Add salt, pepper and spices to taste.
Put the peppers in a saucepan, fill with water so that the icing is well covered.
Cover the pan with a lid or aluminum foil and bake for 30 minutes.
After 30 minutes, remove the lid or foil, sprinkle the peppers with the sauce in the pan and let them boil in the oven for another 15 minutes until they are nicely browned.
Serve the peppers stuffed with fasting as they are warm, with freshly chopped parsley. If you are not fasting, you can add yogurt or sm & acircnt & acircnă.
Preparation of fasting stuffed peppers with rice and mushrooms
I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.
Below you will also find the recipe in video format, where you can see exactly how I made the pepper filling, how I placed them in the pot and what they looked like when I took them out of the oven.
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4-5 medium bell peppers
130 g of rice
120 g mushroom mushrooms
2 medium-large onions
150 ml of red juice
1 tablespoon flour
1/2 teaspoon dried thyme
1 bay leaf
Saute finely chopped onion for 2-3 minutes, until it starts to bottle. We take 1 tablespoon of this onion and keep it for the sauce. Add the washed rice in some water and let it cook together over low heat.
Separately, heat the diced mushrooms and quench with 1 tablespoon of wine. Leave them in the pan until all the liquid evaporates, then make them with the hardened rice and onions, mix on the fire for 1 minute, until the composition is homogenous.
Season with salt, pepper and dried thyme, then fill the cleaned peppers with tails and stalks. We take care to keep the back cover with the tail, removing the seed part, because we will cover the filling with it.
Arrange the peppers in the standing pot, cover them with water and let them boil for about 15 minutes. After this interval we put the hardened onion, the tomato juice mixed with flour and a pinch of salt and put it in the oven (at 200 ° C) for another 15-20 minutes. We also put 1 bay leaf in the sauce, for more flavor, before putting them in the oven.
2 canned chopped mushrooms,
Wash the peppers, cut a lid around the tail, remove the seeds and clean them well inside. Boil for 10 minutes in boiling water and then drain. Finely chop the onion and carrot in oil, then add the drained mushrooms. Then add the rice, which is washed well beforehand. Add salt and pepper and finely chopped dill. Heat everything over low heat, adding a little water from time to time. When the rice is half done, turn off the heat and leave to cool. Then proceed to fill the peppers with the composition. At the end of the peppers put a lid made of tomato slices. Place in a pot and cover with water. They are boiled. After boiling, they are ready to serve with a generous spoonful of sour cream (if you are not fasting). Good appetite!
Peppers stuffed with rice, mushrooms and tuna
Peppers stuffed with rice, mushrooms and tuna & # 8211 simple recipe with vegetables and fish
Peppers stuffed with rice, one of my favorite foods! Today I propose a unique recipe for peppers with tuna, mushrooms and rice. The combination is absolutely wonderful! I can't wait for you to try the recipe and tell me if you liked it as much.
We have loved stuffed peppers since childhood. Mom used to make us more meat peppers, and Grandma made us the best fasting peppers with rice. I didn't know which ones I liked best, it is certain that there was nothing left on the plate after my mother's peppers or my grandmother's.
This time I added to the peppers with rice an ingredient that really gives them an unexpectedly good taste, tuna pieces in Lotka sunflower oil. There is nothing left of the four peppers, they were so tasty.
For those who do not yet know the Lotka brand, it is addressed to those who love canned fish of the highest quality, without E's and without preservatives. All Lotka products are versatile and can be used in various combinations: with vegetables, in salads, sandwiches or other foods.
I recommend you try the recipe peppers stuffed with meat, are very tasty and not hard at all.
The recipe for peppers stuffed with rice, mushrooms and tuna is an ideal choice for a light and delicious lunch. We always serve them with sour cream or Greek yogurt.