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Stuffed peppers

Stuffed peppers


We wash the peppers and cut the wheel at the end with the tail, we remove the seeds and we wash them so that there are no seeds left and we drain them, we clean the onion and we cut it finely, we put the oil on the heat and mix with tomato paste, wash the rice in more water and mix it with onion, meat salt, delicate pepper and egg and then fill the peppers.

In the pot in which we boil the peppers we put the celery leaves after which we place the peppers and 1 l of broth and about the same amount of water to cover the peppers (as it decreases during cooking we add more) we put a lid or a plate on top and simmer.

For the sauce, heat the oil, add the flour, mix for 10-15 seconds, then add the broth, let it boil, then season with salt and salt to taste. GOOD LUCK !!!


Stuffed peppers - 14 recipes

A selection of the best stuffed pepper recipes with meat or fasting (with rice, cabbage, mushrooms or other vegetables).

Stuffed pepper is a dish that is found under different names and shapes around the world. For example, in Spain stuffed peppers are called "pimientos rellenos" and are part of traditional Spanish cuisine. The filling is made with "Manchego" cheese, beef or cod in a béchamel sauce, the last option being perhaps the most popular recipe. In India, stuffed peppers are called "Bharvan Mirch" or "Bharva Hari Mirch" and are prepared with minced meat, potatoes, onions and spices such as chill, turmeric, coriander, salt and lemon juice. The stuffed peppers are either hardened in a pan or baked in the oven. In Mediterranean cuisine, "dolma" is a category of dishes prepared with stuffed vegetables, including bell peppers, eggplants, tomatoes or vine leaves. Dolma is also known in Balkan cuisines and nearby regions, such as Middle Eastern countries such as Iraq, Iran, Turkey, Azerbaijan, Armenia and Central Asia.


Stuffed peppers

I bought some very fragrant garden peppers and I immediately thought they were perfect for stuffing. And I thought about them for so long. I quickly made a mixture of buckwheat, lentils, mushrooms and whatever else fell into my hand, I filled them and put them in the oven.

They are extraordinarily good, they are ideal to be served as a main course, with hot polenta.

From the ingredients below I filled 8 medium peppers.

INGREDIENT:

  • 300 g mushrooms
  • 200 g lentils
  • 100 g buckwheat
  • 1 onion
  • 1 carrot
  • 3 tomatoes
  • 100 ml broth
  • parsley
  • paprika
  • walnuts
  • thyme
  • salt pepper
  • for the sauce: 300 ml broth, thyme, 2 bay leaves, salt.

METHOD OF PREPARATION:

1. Soak the buckwheat overnight.

2. Wash the lentils in several waters and boil them for 20-40 minutes. When it is ready, we strain it and pass it through a stream of cold water.

3. Wash the peppers and remove the stalk, clean them of seeds and let them dry. We don't throw away the stalks, we clean them too, we cut their tails and we keep them because we will close the peppers with them after we fill them.

4. Peel an onion, finely chop it and fry it for 2 minutes in a tablespoon of oil, over low heat. Add the washed and sliced ​​mushrooms, cover with a lid and leave until soft. Put the grated carrot, lentils, broth, 2 peeled and finely chopped tomatoes, thyme, paprika, salt and pepper. Let the vegetables cook for another 5 minutes. Then turn off the heat, add the buckwheat (which I strained with water), finely chopped green parsley and ground walnut kernels.

5. Fill each ardel with a mixture with a spoon, close each one with its back and place them in a saucepan, standing, with the lid up. We cut a tomato and put it on the bottom of the pan. And after we finish putting the peppers, we mix 300 ml of broth with hot water, thyme, 2 bay leaves and salt and pour over the peppers. Cover the peppers with this sauce, put a hard lid on top or with a plate and put the pan in the oven (preheated), at 200 g until it starts to boil, then give the temperature at 170 g. The total cooking time is 1 hour and 20 min.


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


The next day we prepare tone paste.

With this composition we fill the peppers and place them in well sterilized jars.

We put oil in each jar until it covers very well, there should be nothing left uncovered.
Put the lids on, label and keep in a cool place.
They are perfect to eat after a month and, properly prepared, they can last up to a year in the pantry. Enjoy!

* They can also be sterilized for maximum safety. Screw the lids tightly. Place the jars with the lids facing up in a pot in which you have placed a kitchen towel. Cover with water with one finger. From the moment it starts to boil, leave it for another 15 minutes on low-medium heat, turn off the heat and leave it to cool until the next day.

If you tried the recipe, take a picture of it and send it with your name to [email protected] and I will attach it at the end of the post!

The recipe tried by Elena Bite. It turned out great, thank you.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


The next day we prepare tone paste.

With this composition we fill the peppers and place them in well sterilized jars.

We put oil in each jar until it covers very well, there should be nothing left uncovered.
Put the lids on, label and keep in a cool place.
They are perfect to eat after a month and, properly prepared, they can last up to a year in the pantry. Enjoy!

* They can also be sterilized for maximum safety. Screw the lids tightly. Place the jars with the lids facing up in a pot in which you have placed a kitchen towel. Cover with water with one finger. From the moment it starts to boil, leave it for another 15 minutes on low-medium heat, turn off the heat and leave it to cool until the next day.

If you tried the recipe, take a picture of it and send it with your name to [email protected] and I will attach it at the end of the post!

The recipe tried by Elena Bite. It turned out great, thank you.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Ingredients

Step 1

Peppers stuffed with bulgur and vegetables

To start, soak the bulgur in cold water for 30 minutes.

In a bowl, add oil, finely chopped onion and grated carrots and cook for another 2 minutes.

Then place the soaked bulgur in a bowl with the onion and carrot mixture. Add the finely chopped pepper, chopped green onion, parsley, salt, pepper and mix well. This is how the pepper filling is ready.

Wash and clean the peppers. Do not throw away their caps.

In a bowl, add oil, thyme and put the peppers stuffed with the composition prepared earlier. Put a lid on each pepper. After you have filled all the peppers, add the tomato sauce and fill with water so that the peppers are well covered with the sauce and have something to boil.


Peppers stuffed with chicken & # 8211 the simplest recipe

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 it has 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.


Peppers stuffed with chicken & # 8211 the simplest recipe

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.


Stuffed peppers - Recipes

Stuffed peppers are very good. My mother in Transylvania makes them in the form of soup and that's how I got used to it, but since I moved to Bucharest I've only eaten the & # 8220food & # 8221 version and that's how I make them now. Here you have the Dukan recipe for stuffed peppers, but you can do like me, divide the composition in two, part for you and part for the family (for them you add some more rice in the composition).

Cruise phase,Consolidation (PL)

- 700 gr of minced meat (chicken, turkey or beef)

I made the composition from minced turkey, spices, grated carrot, onion. I filled the peppers, put them with water, carrots and bay leaves (some celery would work, but I didn't have any) and put them in the preheated oven at 180 degrees.

I left them in the oven for about two hours. Then I'm ready to eat. I also go with some yogurt on top.


Transylvanian stuffed pepper soup. Step by step recipe!

Stuffed pepper soup. Transylvanian recipe step by step!

As you probably already know, I am Moldovan. I was born and raised in Moldova and, as such, most of the recipes on the blog somehow reflect this origin. But I also like dishes specific to other areas and I even tried to make some of them.

I even promised you some time ago that you will also find here traditional Transylvanian recipes. I have already published the goulash recipe (see here) or the beaten bean recipe (see here). Well, today I'm going to tell you how she's famous stuffed pepper soup.

It's just that I won't actually tell you, we have a guest who will do this for me, for you. My dear friend from Căsuța Laurei is a perfect housewife and she knows how to cook Transylvanian recipes, from the area where she lives, that is from Sibiu.

There are many variants of this recipe, especially since Transylvania is a complex region from a gastronomic point of view and each corner has its own specificity. As well as the other regions of the country, let's face it.

Laura's version is the one made with yolk but you can also put cream directly on the plate. It depends on everyone's tastes or how they used to do it at home. To make such a stuffed pepper soup, Laura recommends us to use peppers from the small ones, no bigger than the palm bridge.

As it is difficult to assess the exact amount that will fit in the peppers, because it depends on their volume, she recommends that we have a little more meat than we thought we would need. What we have left can be used to make 2-3 meatballs to add to the soup, next to the peppers.