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Peppers stuffed in sweet aromatic sauce

Peppers stuffed in sweet aromatic sauce

I used the pork leg that I chopped together with the bacon, onion and carrot. Add the washed rice and kept in hot water for a few minutes. Then mix everything by adding salt and pepper and chopped parsley.

Wash the pepper well and cut off the lid, then dig out the seeds and ribs.

Fill each pepper with the above meat mixture. Then we place them on the bottom of a bowl larger in diameter to fit all the peppers. Pour enough water to cover them, add salt and pepper to the water and a little broth and boil on the right heat for an hour, an hour or so. We take meat from a pepper with a fork and check if both the meat and the rice are cooked.

Remove from the heat and set aside until the sauce is ready.

Put the oil on the fire, add the flour and mix so that no lumps form. We only leave it on the fire for a few seconds. Remove from the heat and slowly add the tomato juice, stirring so as not to form lumps. Put back on the heat and pour the rest of the tomato juice.

Add a little salt and sugar and let it boil, stirring so that it doesn't stick to the bottom. Finely chop the basil and oregano and add them to the sauce, leaving it on the fire for another 10 minutes to mix the flavors well.

Remove the peppers from the water and place them in the sauce.

Serve hot!

Other stuffed peppers

The other day I made this beef soup, on bones, meat and vegetables. By & # 8222 vegetables & # 8221 we mean parsnips, carrots, parsley, celery and fennel. After the vegetables did their homework, I thought I could get some more out of them. Since we already had some small and sweet Spanish peppers, the idea of ​​some peppers stuffed with something other than the traditional peppers around us, slowly boiled in a sauce made from vegetables taken out of soup, came up.

So, I put all the vegetables in the blender (I find that Vitamix goes well both hot and cold), I added some pepper paste (sweet) and three tablespoons of soup, very little pepper and a little speed.I put the sauce obtained on low heat and I put in it some slices of mushrooms, well dried.

I washed the peppers, wiped them with a paper towel and put them on the fire in a pan sprinkled with a little olive oil.

I fried them lightly on all sides, not much, so they don't soften. I just wanted it to get a subtle taste of roasted peppers. After taking them out of the pan, I wiped them with another paper towel.

For the filling I used chorizo ​​(I took off the skin), duck breast pastrami, a little goat cheese and a few slices of grilled eggplant and kept in oil.

I chopped them all with a knife, mixed them with two tablespoons of rice and a little dill.

I stuffed the peppers. I put the peppers in the sauce. I let them simmer for a little over half an hour.

To be honest, they were very good.

Peppers stuffed with chicken & # 8211 an amazingly simple recipe, and the result is beyond expectations!

We present you a recipe for delicious peppers, stuffed with chicken. From the simplest and most accessible ingredients you get a delight of big days. The recipe is very simple, and the result is a successful one. Get a very appetizing hot dish with delicious and juicy filling and an attractive look. Serve them with your favorite sauce and enjoy a delicious dinner.


& # 8211 a few sprigs of green onions

& # 8211 2 tablespoons natural yogurt


1. Wash the peppers. Cut them in half and remove the seeds. Keep a small part of the spine and tail.

2. Cut the chicken breast into medium-sized pieces (about 1 x 1 cm).

3. Pour boiling water into the tomato bowl and leave for 1-2 minutes. 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 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.

How do we prepare the recipe for peppers stuffed with tuna?

Cut the olives into rounds, the capers and the anchovy fillets are finely chopped. Chop the garlic.

Mix all with tuna, breadcrumbs and parmesan.

Salt and pepper to taste. Wash the peppers, cut only the top, remove the seeds and filaments.

Fill with the composition, then sprinkle with oil and sprinkle Parmesan on top.

Put the peppers filled in the tray lined with baking paper.

Bake in the oven heated to a temperature of 180 degrees Celsius, until nicely browned.

That's it, the peppers with tuna are ready, I highly recommend you to try this recipe. Surely, you can also try the & bdquoclasica & rdquo recipe for stuffed peppers, as all Romanians make them, with minced meat and rice. & # 128539

I enjoy cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.

What ingredients do we use for the recipe for peppers stuffed with poultry?

  • 500 g of minced chicken
  • 1 large onion
  • 1 large carrot
  • 100 g of rice
  • 1 dill bunch
  • 1 bunch of parsley
  • 200 ml of white wine
  • salt
  • 1 bay leaf
  • pepper
  • thyme
  • 200 ml of thick tomato juice or 2-3 tablespoons of tomato paste
  • peppers for stuffing

One of my favorite recipes - stuffed peppers in the oven!

Stuffed peppers ”are one of my favorite recipes, that's why today I offer you a more special recipe, namely peppers stuffed with pork and baked rice, an absolutely delicious food that leaves your mouth watering.

The recipe is very simple, and the result is beyond expectations, you will get some very appetizing peppers, with tasty and juicy filling and an attractive appearance. Bake the peppers in the aromatic sauce of vegetables and cream, giving them a delicate and mega delicious taste!


- 1 teaspoon of hop-suneli

- 1 tablespoon of tomato paste

- salt and black pepper to taste

Method of preparation

1. Pass the meat through the mincer. Peel a squash, grate it and squeeze the juice. Peel an onion and cut it into small pieces. Wash the rice and boil it halfway in lightly salted water. Mix it with meat and vegetables. Then add sun-hops, black pepper and salt to taste. Finely chop the greens and add them to the filling. Stir the filling.

2. Peel the peppers and fill them with the filling obtained.

3. Put the peppers in a deep baking dish (if not all of them fit, then you can put them in bags with a fastener and put them in the freezer).

4. Prepare the sauce in which the peppers will cook. Peel an onion and cut it into quarters, then into slices. Fry the onion in oil until it becomes transparent. Put a carrot through a small grater and put it in the pan. Add the tomato paste after the carrot changes color. Then add the crushed garlic and cream, mix, season with salt and pepper to taste. Simmer the sauce for 5 minutes, then add the water and cook for another 5 minutes.

5. Pour the sauce over the peppers and put them in the preheated oven at 200 degrees for one hour.

Flavored lamb in pomegranate sauce and cooked vegetables

Things are moving so fast nowadays that you feel like you're slowing down a little. Do things leisurely, quietly and have time to enjoy them. Therefore, today I propose a recipe prepared over low heat and gentle: lamb flavored in pomegranate sauce and cooked vegetables.

It's nothing complicated, and the explosion of aromas of the sweet and sour sauce and the tenderness of the meat fully reward the good few hours in the oven.

Ingredients (for 4-6 servings):
  • 4 pieces of lamb brine (can also be very good sheep)
  • 200-300ml of pomegranate syrup
  • 400ml chicken soup (or vegetable soup or water)
  • a large onion
  • 2 carrots
  • a suitable piece of celery
  • a piece of parsnip
  • salt and peppercorns
Ingredients for the sauce
Garnish ingredients
Preparation lamb with pomegranate sauce

I cleaned the pieces of brine well, sprinkled them with salt and greased them with pomegranate syrup. Then I left them cold, marinated. It's good to stay at least an hour, but I left them overnight. This dish is in no hurry.

I took them out of the cold for a while before putting them in the oven, to calm them down a bit and to set their flavors. I put all the vegetables in the pan, cut into larger pieces. I added the chicken soup and put the lid on. I left them in the oven heated to 140 C for 3 to 4 hours.

Garnish preparation

With so much free time until the lamb is ready, you can prepare almost any kind of garnish. It goes great with couscous, or boiled potatoes and then browned a little in the pan, or even with a simple rice. I chose to put ripe vegetables next to them: an eggplant, a zucchini, a bell pepper and some cherry tomatoes found in the fridge. Eggplant and zucchini, cut into suitable pieces and salted, need 30 minutes - an hour to stand. Luckily it's time.

When the kitchen is flooded with aromas of baked lamb and the meat begins to come off the bone, it is almost ready. I took out the pieces of meat in a smaller bowl and sprinkled them with 2-3 tablespoons of the sauce left in the pan. I put them on the high heat of the oven heated to 200 C for 5 -7 minutes, so that they take on a little more color.

Sauce preparation

Meanwhile, I strained all the roots left in the sauce and put it on the fire to reduce about a third (if it has some fat on top, it is good to remove with a spoon).

In the soft butter I incorporated the flour and mixed it with the purpose in the sauce. It's ready when the surface of the sauce is clear and coat a tablespoon with a thin film. I seasoned it with salt and poured it generously over the fragrant lamb on the plate.

Capsicum stuffed with meat

I don't think there is a Moldovan who doesn't like stuffed peppers! I usually deviate from the traditional recipe, with some changes in favor of a healthy and balanced diet. In this way, I replace the pork with beef and chicken, I exclude the oil almost completely, and if the rice does not decrease in proportion, then I remove it completely from the list of ingredients. In this way we get a delicious and very low calorie recipe. I'm done. You're right: I'm on a diet!

So here's a recipe for stuffed peppers that you. lose weight!

We need:

0.5 beef chop 0.5 chicken breast mince 1/2 medium cabbage one large carrot 2-3 medium onions 300 ml tomato juice mix freshly ground pepper dried oregano 6-8 capsicum pepper salt.

Method of preparation

Heat a large pan well (I make the most of my favorite wok), with non-stick coating. Drizzle as much olive oil as needed to grease the pan.

Put the chopped onion first, then the grated carrot and the finely chopped cabbage.

If you do not use oil, as I do, then put the vegetables almost simultaneously and let them roast over medium heat.

When the vegetables have softened, add the minced meat, mix and season with salt, pepper and oregano.

Keep on the fire until the meat is slightly white. Take the pan off the heat and let it cool, so that we can take the mixture of meat and vegetables by hand.

We clean the peppers and cut them in half, because the caps are long and narrow and it will be impossible to fill them to the top.

We fill the peppers and place them nicely in a not very deep tray.

We poured tomato juice on top (I had it from the store, but it would be perfect to use a fragrant and sweet homemade juice).

Cover the pan with aluminum foil and bake the peppers at 180 degrees for about 45 minutes.

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Stuffed peppers, fasting. THE RECIPE of the nuns from the Prislop Monastery

That's how you make the tastiest stuffed peppers. I'm ready in 30 minutes!

On the Facebook page dedicated to the Prislop Monastery, the nuns offer the faithful fasting recipes cooked directly at the monastery.



7 bell peppers
1 pepper
2 carrots
2 onions
150 g of rice
3 tomatoes
pepper, salt
50 ml oil
1 tablespoon flour
1 teaspoon of vegeta

The peppers are washed and cleaned of the seed rind. Remove the seeds from the stalk and stop for the lid. Separately prepare the vegetables, onion and pepper, chop into strips, grate the carrot. Heat the oil in a pan, sauté the vegetables, add the rice, add the tomato pulp and leave it on the fire until it gets a good consistency to fill the peppers. At the end, add salt, pepper to taste. Fill the peppers and place them in a higher saucepan. Add warm water and a few slices of tomatoes. Add a teaspoon of vegeta to taste and simmer the peppers. Towards the end, dissolve a tablespoon of flour in water and add to the sauce. I'm ready when the juice has dropped and the peppers have boiled. Add finely chopped greens. Serve hot, along with the sauce.