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Peppers stuffed with vegetables and rice

Peppers stuffed with vegetables and rice

We wash and clean (as appropriate) the vegetables. We leave the washed rice in hot water.

We put the wok on the fire with a little oil.

Finely chop the onion, donut and pepper and sauté. Then add one by one, stirring after each one and letting it harden slightly: diced eggplant, sliced ​​leek, diced zucchini and finely chopped peeled tomatoes.

At the end, add the drained rice, salt, pepper and curry and let it cook for another 5 minutes, stirring occasionally.

We wash the 8 peppers, cut the top and with a teaspoon we remove the back with seeds.

Fill each pepper with the above composition and place them in a heat-resistant dish (pot with lid)

Pour over the pepper 4 cups of water and 1/2 teaspoon of salt, put the lid on and put in the preheated oven at 180-190 degrees for 40-50 minutes.

Remove from the oven and serve hot. It goes great with sour cream!



Peppers stuffed with rice and vegetables

Broccoli is cleaned, the inflorescences are separated and each of them is cut into thin slices, the carrots are put on a large grater, the zucchini are chopped into cubes, the onion is finely chopped.
Grind the garlic in a mortar, with the spices, greens and two tablespoons of oil.

Heat a non-stick pan in which you put two tablespoons of oil, then cook the onion until it softens a little, about 5 minutes, add the carrot, leave for 5 minutes, stirring often, then the zucchini, cook for another 3 minutes, then the rice, 3 minutes, broccoli and the mixture of spices with garlic that is left for another 3 minutes. On top of all this, add a bay leaf, a little salt and pepper, plus 950 ml of lukewarm water.
Boil everything with a lid for 20 minutes, until the vegetables and rice absorb the water.
Meanwhile, preheat the oven to 220 degrees Celsius, place the pepper halves in a tray lined with baking sheet, sprinkle with a little oil, sprinkle on each, salt, pepper and fill with rice and vegetables.
On each half of the pepper, put a little balsamic vinegar cream and a few drops of oil.
Bake the peppers for about 35-40 minutes, until their skin is slightly softened (they will be tested with a fork).
When ready, serve with a sweet and sour sauce next to it!
Good appetite!


The peppers are cleaned of seeds, washed and allowed to drain.
Finely chop the onion, grate the carrot small, pass the urda well with a fork, wash the rice in more water, cut the dill finely.
Chop the onion in 2 tablespoons of oil and 100 ml of water. After 5-6 minutes, add the carrot and rice. Allow to cook over low heat, stirring constantly so as not to stick to the bottom of the pot. After the rice has swelled slightly and all the water has subsided, the fire is stopped. Add the dill, urda and season to taste with salt and pepper.
Fill the bell peppers with the obtained mixture.
Grate the tomatoes and mix with 1-2 tablespoons of oil, 200 ml of water, salt and a little pepper.
Pour the tomato sauce into a heat-resistant dish, then place the stuffed peppers.
Put the pot in the oven for 25 minutes covered with a lid or aluminum foil, and another 5-10 minutes without a lid.

Peppers stuffed with rice and urda are served hot, sprinkled with tomato sauce and sprinkled with green dill.

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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 better, 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.


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!

ingredients

4 fresh or frozen bell peppers
50 ml oil
1 large onion
1 carrot
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

Preparation instructions

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 from 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.


Peppers stuffed with vegetables and mushrooms - a vegetarian recipe

Stuffed peppers are one of the most popular and tasty dishes. Team Bucătarul.eu this time he proposes a vegetarian recipe, with vegetables and mushrooms. Stuffed peppers are a very hearty, tasty and fragrant food.

You can combine several vegetables, add mushrooms and rice and you will get a delicious filling, full of taste and flavors. Peppers stuffed with vegetables and mushrooms are ideal during Lent, enjoy them with your loved ones!

ingredients

-1-2 tablespoons tomato paste (optional)

-a pinch of ground black pepper

Method of preparation

1. Prepare all the necessary ingredients.

2. Peel an onion, wash it and cut it into cubes.

3. Peel a squash, grate it and squeeze the juice.

4. Wash the mushrooms and cut them into cubes.

5. Heat the oil in the pan, put the onion and carrot. Simmer, stirring for 3-4 minutes over medium heat.

7. Simmer all the vegetables, stirring for another 5 minutes. Allow to cool.

8. Boil the water, pour it over the rice and let it sit for 10 minutes. Wash it well.

9. Wash and finely chop the greens.

10. Peel a squash, grate it and cook for 10 minutes.

11. Combine the rice, the stewed vegetables with the mushrooms and the greens in a bowl. Salt and mix well. The filling is ready.

12. Fill the peppers with the filling obtained and place them upright in a cauldron or saucepan.

13. Dissolve the tomato sauce in a liter of boiling water. Season with salt and black pepper.

14. Pour the mixture obtained in the cauldron, you can put a plate over the peppers so that the peppers do not float. Bring the peppers to a boil. When the peppers start to boil, turn down the heat and cover the pot with a lid. Boil the stuffed peppers until ready, for about 40 minutes.


Peppers Stuffed with Rice and Mushrooms

Wash the rice in 2-3 waters and put it in a bowl with oil and a little salt.

Peel the onions and grate the carrots. Wash, then finely chop on a food processor and place next to rice. Add the mushrooms, rinsed with cold and drained water, the broth, the paprika and the dried dill. Heat everything, then add water and let it simmer until the rice swells. Allow to cool.

Peel a squash, grate it and cut it in half. Wash, fill with tuci composition, and at the end form a "lid" from a thin layer of flour. Place the stuffed peppers in a saucepan, add enough water to cover them and bring to a boil. Near the end, add a tablespoon of broth, season with salt and add chopped green parsley.
Add more water during boiling, only if necessary.


Peppers stuffed with vegetables and rice - Recipes

Peppers stuffed with rice and vegetables

8 Romanian green bell peppers

1/2 diced red pepper

1 small diced onion

300 ml tomato juice (or finely chopped fresh tomatoes)

Wash the whole rice well (whole basmati rice or Romanian whole rice, small grain).

Wash and peel the bell peppers.

Stir in the onion, grated carrots, red pepper and 2 peeled tomatoes and cut into pieces. Add the rice together with 100 ml of water. Let it boil over the right heat, until the rice starts to "bloom" about 10 minutes before the rice is cooked. Add the finely chopped dill leaves.

Prepare a pot with a lid, large enough, which you can also use in the oven.

Put the rice composition in each pepper (almost full, the rice will swell a little more) and form a lid for each pepper in half or a quarter of the tomato. Place the peppers in the pot (standing or lying down), add the tomato juice and put the pot with the lid on in the oven for about 45 minutes (check that the rice is well cooked).


Video: Γεμιστά. Άκης Πετρετζίκης (November 2021).