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Stuffed peppers

Stuffed peppers


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I washed and cleaned the peppers.

I mixed the ground meat with the grated onion, with the washed and drained rice, salt, pepper, egg, and thyme.

I then filled the peppers with the mixture obtained.

I put the peppers in a pan and poured water over them and adjusted the taste with water and salt, adding a few bay leaves.

When the meat was cooked, I mixed the tomato paste with a tablespoon of flour and poured it into the pot with the peppers ... and I let it boil for another 5 minutes.

I served it with sour cream.


PEPPERS FILLED IN THE OVEN

I always admit that I'm crazy about the bell peppers I love in any combination suitable for breakfast, lunch or dinner recipes, from fresh, meaty and crispy slices next to the omelet to the dishes prepared with their help, or peppers fill in the oven that I would eat every day without getting tired.

They have a special sweetness and an unmistakable taste, so I often buy fresh meat, be it pork or in combination with beef, and I look forward to preparing them without forgetting the creamy and fatty cream or the tomato sauce that is not missing from the plate.

ingredients:

  • 9 pcs. yellow bell peppers
  • 650 gr. minced pork
  • 2 tablespoons rice
  • 2 onions
  • 1 carrot
  • 1 or
  • salt and pepper to taste
  • 1 teaspoon sweet paprika
  • ½ teaspoon thyme
  • 1 teaspoon marar
  • 300 ml. Tomato juice
  • 1 teaspoon flour
  • 2 bay leaves

I start with the peppers that I wash well and remove the stalks with seeds, while I try to keep the tail or the wavy lid on top. I straighten the top of them to have stability in the tray and to get a small hole that allows me to fill them very easily, then I leave them aside and prepare the minced meat mixture.

Add a generous pinch of salt and pepper, paprika, thyme and dried dill to the minced meat from the bowl.

Put the two tablespoons of rice soaked in a cup of warm water, then prepare the vegetables.

Heat for a few minutes in two or three tablespoons of oil the grated carrot and finely chopped onion, then add them over the meat.

At the end, drain the rice well and put it in the bowl with the prepared egg to bind the composition a little.

After filling them with a teaspoon, I put the peppers in a pan greased with a drop of oil and brown them a little on all sides to catch a subtle aroma of roasted peppers.

I prepare a heat-resistant glass tray, place under it a generous layer of tomato sauce mixed with a little flour and season with salt and pepper, put the bay leaves and place the stuffed peppers next to each other with the lids on top. Fill with a little water to cover about three quarters of the pepper and put the tray in the oven covered with aluminum foil for at least 45 minutes at 210 ° C.

When I'm sure they've penetrated enough, and the meat is well done, I put the foil aside and let it brown for another 10-15 minutes.

It looks very appetizing, and the taste is undoubtedly irreplaceable complete with two & # 8211 three teaspoons of sour cream.


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 back of the peppers 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.

Serve hot, with sour cream and hot peppers.


Wash the peppers and tomatoes then remove the peppercorns from the seeds through a small lid made with a knife, cut the tomatoes on top with a lid without peeling off the tomatoes and then clean the core with a teaspoon.

Knead the minced meat well with finely chopped onion, chopped greens, cup of rice, spoon of dehydrated vegetables, eggs, salt and pepper to taste. This composition fills each pepper and tomato separately.

In a larger and taller pan, place the first layer of stuffed peppers, which I made on each lid with tomatoes, then place a layer of tomatoes on top, placed with the lids down. Chop the whole core of tomatoes with a knife, pour over it, fill with water, add a teaspoon of salt and olive oil then cover the pot and bring to a boil. From the first boil, turn on the heat slowly and let it simmer for 45 minutes. Serve warm sprinkled with greens or sour cream.


Fasting stuffed peppers

1. Prepare the peppers for the filling: Cut & # 8222capace & # 8221 each pepper and clean the bottom of the seeds, using a teaspoon.

2. Heat the oil in a pan and cook the chopped onion as small as possible, together with the chopped garlic.

3. When the onion becomes translucent, add the diced mushrooms and stir continuously until the mushrooms change color completely.

4. Add over 2-3 tablespoons of tomato puree and the rest of the ingredients: washed rice, grated carrot, finely chopped parsley, salt and pepper.

5. Fill the peppers with this composition obtained and place them in a heat-resistant tray.

6. Next to them, pour the water combined with the rest of the tomato sauce, up to half their height.

7. Place the stuffed tray of peppers in the oven for 70-80 minutes, at 160 degrees, or until the peppers are browned.

8. Turn them halfway through the cooking time and serve the stuffed peppers along with the polenta and a little dill sprinkled on top.


Fasting stuffed peppers

1. Prepare the peppers for the filling: Cut & # 8222capace & # 8221 each pepper and clean the bottom of the seeds, using a teaspoon.

2. Heat the oil in a pan and cook the chopped onion as small as possible, together with the chopped garlic.

3. When the onion becomes translucent, add the diced mushrooms and stir continuously until the mushrooms change color completely.

4. Add over 2-3 tablespoons of tomato puree and the rest of the ingredients: washed rice, grated carrot, finely chopped parsley, salt and pepper.

5. Fill the peppers with this composition obtained and place them in a heat-resistant tray.

6. Next to them, pour the water combined with the rest of the tomato sauce, up to half their height.

7. Place the stuffed tray of peppers in the oven for 70-80 minutes, at 160 degrees, or until the peppers are browned.

8. Turn them halfway through the cooking time and serve the stuffed peppers along with the polenta and a little dill sprinkled on top.


Peppers stuffed with meat

Peppers stuffed with meat, that's what mom had to tell us and we were already rushing into the kitchen to see how long it would take for us to sit down at the table. The other day I was lucky enough to find some medium peppers, perfectly suitable for the recipe for stuffed bell peppers. I also went to the butcher's and bought not very greasy pork, chopped on the spot, and, a few hours after I returned home, my kitchen was invaded by the unmistakable aroma of stuffed peppers.

My father was a fan of fasting peppers stuffed with rice, carrots, onions and mushrooms, but my brother and I were looking for stuffed meat. Mommy used pork for peppers, sometimes combining it with minced beef, important for this recipe is not to use very fatty meat, the proportion would be somewhere around 80% meat and 20% fat for some tasty stuffed peppers.

The pepper recipe with sauce is very simple, it is important to use the best quality ingredients. I do not recommend you to buy already minced meat, it is best to buy fresh meat and chop it at home or ask it to be minced on the spot, so we know exactly what we put in our stuffed peppers. Bell peppers must be medium, if you have them in the garden or you find them in the market, you are more than lucky, they will surely have an absolutely wonderful taste.

Stuffed Peppers - Ingredients (7 Medium Fat Peppers)

  • 600 g minced pork, not very fatty
  • 7 medium bell peppers
  • 1 medium white onion
  • 50 g rice with round grain + 4 tablespoons water
  • 1 tablespoon chopped dill
  • 1 tablespoon grated chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon small pepper

Stuffed pepper sauce - Ingredients

  • 1 small bell pepper
  • 1 small white onion
  • 100 ml of tomato juice
  • 400-500 ml of water
  • salt

Peppers stuffed with meat - Preparation

  • I was telling you I have two secrets for stuffed peppers, right?

Here is my mother-in-law's first secret for meat peppers.

  • Put the rice in a small saucepan, add 4 tablespoons of water and simmer on low heat for about 1 minute, or until the rice absorbs all the water (about 1 minute). Then turn off the heat and let it cool.

  • If we follow this advice, the rice in the composition of the peppers will boil faster and will keep its shape. It's a great trick! You can also use it for sarmale, in cabbage leaves or beef leaves and for other stuffed vegetables.
  • Put the minced meat in a bowl, add the onion, dill and parsley, finely chopped, cold rice, salt and pepper to taste. Knead until you get a compact composition.

  • We cut the lid with peppers, we clean them of seeds and ribs. We wash them and place them on a grill, with the cut side down, to drain well.

The second secret, my mother's, is to make a small incision in the bottom of the peppers. In this way, the sauce enters the lower part of the peppers, so the meat and rice boil faster and evenly.

  • Cover the open part of the peppers with slices of bell pepper or slices of tomatoes and place them, with the stuffed side up, in a large saucepan.

Pepper sauce with meat - Preparation

  • I used the sauce food processor, with steel blades fitted. So we put the onion and bell pepper cut into small pieces in the robot, we add the tomato juice, 400 ml of water and salt to taste (1 teaspoon of grated salt to my taste). Mix until you get a homogeneous sauce.
  • If you don't have a robot, finely chop the peppers and onions and mix them with the tomato juice, water and salt to taste.

How to boil peppers stuffed with meat?

  • Put the sauce over the stuffed peppers already placed in the pan. The sauce should cover the peppers in three quarters, there is no need to cover them completely.

  • Put the pan with the peppers on low heat and cook for about 60 minutes, partially covered with a lid.
  • After the sauce has dropped and the peppers are cooked, remove the lid and put them in the oven heated to 180 ° C, for another 30 minutes.
  • Serve the hot stuffed peppers with sour cream and, if you wish, with fresh bread.

  • These bell peppers stuffed with pork are so good! I highly recommend you try them.


Searched words "stuffed peppers"

1-Cut the caps on each pepper, wash the peppers, clean the seeds and let them drain. Same with pumpkins.

Put all the vegetables to wash and let them drain, then clean the peppers and seeds. Red and white cabbage is cleaned

The peppers are washed and their backs are lightly removed so that they do not break. Onions are cleaned, washed and finely chopped.

First chop the onion, grate the carrots through a small grater. Put a little oil in a saucepan and coat the onion with the carrot, add the broth

Boil 200 ml of water with concentrate (or juice from soup, brine, etc.) with sugar and broth. Mix the oil in a saucepan

We boil the washed potatoes in salted water. At the same time we prepare the minced meat filling. In a saucepan, chopped onion

The rice is cleaned of impurities, washed and boiled in half in cold water with a few drops of oil. After boiling, drain well. Onion

1. Peel the peppers, wash and remove the stalks 2. Put the minced pork and beef in a bowl, add the cleaned rice

Boiled cauliflower, boil for 10 minutes & icircn salted water After boiling, drain the water and leave to cool: Peppers

Wash the rice in 2-3 waters and leave it to soak in clean water for an hour before. We clean the onion, we wash it

In a frying pan with hot oil, fry the finely chopped onion, add the box of tomatoes and after it has dropped and a sauce has formed, turn it over.

Peel the onion and cut it into small pieces. Half of the onion is fried with 2 tablespoons of oil and tomato paste. Wash the rice.

Bake the peppers on a plate, peel them, remove the seeds and the spine so that the pepper remains as whole as possible. spine

Wash the peppers for filling, remove the stalks (which are kept!) And shake the seeds well. In a pan in which I heated

Put the cleaned, washed, diced vegetables in a 3-4 liter pot. When the vegetables are boiling, add the stuffed peppers

Wash the rice well. Mix the meat well with the rice, grated carrot, spices, onion and finely chopped greens, then add and

For this recipe I used 4 kapia peppers which I cut into 3 because they were very big and I couldn't fill them. It was for

The rice is washed in several waters and left to soak for approx. 20 minutes or until it blooms a little. Onions are cleaned, washed, put on

I cleaned the 5 onions and cut them into small pieces, I cut a small pepper, a finely chopped tomato, and I grated the carrots, then I

Over a little salt (I prefer to salt it alone with 1 tablespoon of sugar, 2 of salt a little oil and spices to taste - I put mustard

Wash the peppers well and remove the stalks with seeds. The stalks are kept as a "lid". The minced meat is placed in a bowl

Wash the peppers. Then the lids will be cut, and the inside of the peppers will be cleaned with a teaspoon. The lids are placed in a bowl, for

The rice is cleaned if necessary and washed in several waters, drained and added to the pan with 50 ml of oil where it is slightly cooked.

First we deal with peppers. cut with a knife next to the spine and keep the lids with the tail

We wash the vegetables. Bake the eggplant by the classic method - I usually use a large steel pan with a double bottom. When they are ripe

Wash the pepper, remove the stalk and clean the seeds. Put the rice to swell in hot water. Peel an onion, chop it

Because we are in the fast of St. Mary, the dishes of this period will be fasting as well as this goodness of peppers


Baked stuffed pepper recipe, without rice

Prepare the ingredients. Use a food processor if you have one, it's faster. With fine / small grater.

First grate the zucchini, the outside, without the seed area. Squeeze the grated zucchini well, it has a lot of water and the meat is no longer bound.

Then you can grate the carrots, celery and garlic.

Chop the parsley and onion. Divide the onion into two equal parts.

In a large bowl, mix the meat, vegetables (only half the onion, yes?), Eggs, two teaspoons of thyme, salt and pepper to taste. Mix and mix well.

Cut the caps of the peppers and remove the seeds, being careful not to break them. If you want it to look nice, cut the seeds on the back / lid so you can cover the peppers.

Put the pan on low heat, add the other half of the chopped onion and cook until the first golden pieces of onion begin to appear.

Meanwhile, fill the peppers with meat.

Preheat the oven to 160 - 170 degrees.


Stuffed peppers

The recipe for diabetics stuffed peppers is a variant of childhood foods. With only 54 grams of carbohydrates, the stuffed pepper recipe is ideal for a hearty lunch. You have in the following the necessary ingredients, the preparation method and the nutritional values ​​for a portion.

Number of servings: three.

Preparation time: fifteen minutes.

Cooking time: sixty minutes.

Total time: seventy-five minutes.

Ingredients needed for stuffed peppers:

  • three & # 8211 four large bell peppers
  • 150 grams of mushrooms
  • 100 grams of eggplant
  • 100 grams of zucchini
  • 100 grams of rice
  • two large tomatoes
  • a few sprigs of parsley
  • dill to taste
  • 150 ml broth
  • four tablespoons olive oil
  • salt and pepper
  • 300 grams of Greek yogurt 2% for serving instead of sour cream.

Preparation for stuffed peppers:

  1. Cut the peppers in half and clean the stalks and seeds, then place them in a tray.
  2. Finely chop the mushrooms, eggplant pulp and pumpkin pulp.
  3. Chop the parsley and grate the tomatoes.
  4. Mix all the chopped vegetables, rice, parsley with a tablespoon of oil and season with salt, pepper and a little dill. Add three tablespoons of broth.
  5. Fill the peppers with this mixture.
  6. Pour three more tablespoons of oil into the pan, plus a cup of water and 150 ml of broth. Cover the tray with aluminum foil, making sure it is tightly closed.
  7. Bake at 200 degrees Celsius for one hour.
  8. The stuffed peppers are served sprinkled with the sauce from the tray and Greek yogurt immediately or the next day.

Nutritional values ​​for one serving:

  • calories: 483 kcal
  • protein: 20 grams
  • carbohydrates: 53 grams
  • fat: 21 grams.

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For the latest information on diabetes and nutrition, visit the partner blog: Diabetes, nutrition and metabolic diseases.


Peppers stuffed with meat

Peppers stuffed with meat, that's what mom had to tell us and we were already rushing into the kitchen to see how long it would take for us to sit down at the table. The other day I was lucky enough to find some medium peppers, perfectly suitable for the recipe for stuffed bell peppers. I also went to the butcher's and bought not very greasy pork, chopped on the spot, and, a few hours after I returned home, my kitchen was invaded by the unmistakable aroma of stuffed peppers.

My father was a fan of fasting peppers stuffed with rice, carrots, onions and mushrooms, but my brother and I were looking for stuffed meat. Mommy used pork for peppers, sometimes combining it with minced beef, important for this recipe is not to use very fatty meat, the proportion would be somewhere around 80% meat and 20% fat for some tasty stuffed peppers.

The pepper recipe with sauce is very simple, it is important to use the best quality ingredients. I do not recommend you to buy already minced meat, it is best to buy fresh meat and chop it at home or ask it to be minced on the spot, so we know exactly what we put in our stuffed peppers. Bell peppers must be medium, if you have them in the garden or you find them in the market, you are more than lucky, they will surely have an absolutely wonderful taste.

Stuffed Peppers & # 8211 Ingredients (7 Medium Fat Peppers)

  • 600 g minced pork, not very fatty
  • 7 medium bell peppers
  • 1 medium white onion
  • 50 g rice with round grain + 4 tablespoons water
  • 1 tablespoon chopped dill
  • 1 tablespoon grated chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon small pepper

Stuffed pepper sauce & # 8211 Ingredients

  • 1 small bell pepper
  • 1 small white onion
  • 100 ml of tomato juice
  • 400-500 ml of water
  • salt

Peppers stuffed with meat & # 8211 Preparation

Here is my mother-in-law's first secret for meat peppers.

  • Put the rice in a small saucepan, add 4 tablespoons of water and simmer on low heat for about 1 minute, or until the rice absorbs all the water (about 1 minute). Then turn off the heat and let it cool.

  • If we follow this advice, the rice in the composition of the peppers will boil faster and will keep its shape. It's a great trick! You can also use it for sarmale, in cabbage leaves or beef leaves and for other stuffed vegetables.
  • Put the minced meat in a bowl, add the onion, dill and parsley, finely chopped, cold rice, salt and pepper to taste. Knead until you get a compact composition.

  • We cut the lid with peppers, we clean them of seeds and ribs. We wash them and place them on a grill, with the cut side down, to drain well.

The second secret, my mother's, is to make a small incision in the bottom of the peppers. In this way, the sauce enters the lower part of the peppers, so the meat and rice boil faster and evenly.


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