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Peppers stuffed with rice and vegetables (video recipe)

Peppers stuffed with rice and vegetables (video recipe)

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We wash the peppers and remove their tails and seeds, onions and mushrooms, finely chop them with a knife, carrot, parsley root and celery, wash them and grate them on a small grater. Finely chop the fresh parsley.

In a pan put 2 tablespoons of olive oil, add in turn, onion and then the roots, mushrooms, rice, a few tablespoons of tomato sauce, season with salt and pepper to taste. Leave the pan on the fire, covered, for a few minutes to soften the vegetables. Add the finely chopped green parsley after removing the vegetables from the heat. Fill the peppers with this mixture and make a lid from the tomato slice.

Place the peppers in a large bowl, season the tomato juice with salt and pepper and add it over the peppers, filling with water about three quarters of the bowl. Cover the vessel with a lid or aluminum foil. In the last 10 minutes, remove the lid and thicken the sauce with the starch. Let the preparation brown without covering the bowl.

A light dish, full of color and flavor, which can be served with sour cream.

Two raw summer soups

They are very delicious, very nutritious and full of vitamins and can be straightened with any ingredient we have at hand. Imagination is again well appreciated but watch out for spices because they intensify their taste and power.

Summer soup

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 3 well-ripened tomatoes
  • 2 red peppers
  • ¼ parsley connection
  • Mica little celery
  • 2 sun-dried tomatoes and stored in oil with spices
  • 1 carrot
  • 1 parsnip
  • 1 zucchini with peel (taste not to be bitter peel
  • 2 basil leaves
  • 1 well-baked avocado cut into cubes for the finish

All ingredients are added to the blender and processed until creamy. The soup is garnished with parsley, vegetable cubes and avocado.

Vegetable cream soup

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 2 ripe tomatoes
  • 1 carrot
  • 1 parsnip root
  • 1 parsley root1
  • 1 red pepper
  • 1 avocado
  • lemon juice
  • 1 cabbage leaf
  • 500 ml warm water (40C)
  • 100 g cashews (as sour cream)

All ingredients are added to the blender and processed until creamy. The soup is garnished with finely chopped greens and vegetables.

Method of preparation

The peppers are washed and their backs are lightly removed so that they do not break. Onions are cleaned, washed and finely chopped. In a bowl, mix the minced meat, onion, rice, broth, salt, pepper, dill, parsley.

With this composition, fill the peppers and put lids of tomato slices that are placed in the pan with the lids up, pouring boiled water on top. Place in the oven. The tomatoes are passed through the robot and fried in oil. Then pour over the peppers, season the sauce with salt and pepper and continue cooking. Serve hot with finely chopped greens.

Peppers stuffed with pork

The rice is cleaned if necessary and washed in several waters, drained and added to the pan with 50

Peppers stuffed with veal

I really like stuffed peppers and I wanted to test them on my new Crock Pot. Of course I have

Every time I use pork, but whoever wants can also use beef, chicken, turkey or even mixed.

It must be a fatty meat for the filling to be soft and airy.

The weaker the meat, the denser and thicker the pepper filling comes out.

Put the meat in a large bowl and season with salt and pepper.

Peel the onion (the two pieces), chop it finely and put it in hot oil with a pinch of salt, over medium heat, until it becomes slightly glassy, ​​without browning.

Over the onion add the raw rice, well washed, and cook with the onion for about 1-2 minutes.

I use about 100 g of rice per 1 kg of minced meat.

Turn off the heat and set aside to cool slightly.

In the bowl with the minced meat put dried thyme, finely chopped greens (dill, green parsley), then rice and onions.

Knead well with your hands until you get a homogeneous filling.

Fill each pepper with the prepared filling, leaving about half a cm free. While it is boiling, the rice swells and will fill the space left free.

As a secret, to get the best stuffed pepper soup: lightly fry the stuffed peppers on all sides. Heat a little oil in a pan and quickly fry the stuffed peppers on all sides, turning them from time to time in the pan. They must be a little rosy, not exaggerated.

With this trick you will get some special stuffed peppers and you will see that they will be consumed quickly, even their sheaths.

Meanwhile, clean the last onion and a medium-sized carrot.

Cook the onion and carrot with a pinch of salt in a tablespoon of oil to soften a little.

Add the tomato juice and turn off the heat.

In a pot of about five liters, place the stuffed peppers and pour over them the mixture of tomato juice and about a liter of water.

Season with salt and bring everything to a boil, over medium heat.

Put about a teaspoon of sugar that has the role of controlling the acidity of tomato juice.

When the stuffed pepper soup starts to boil, reduce the heat and partially cover with a lid.

Let it boil for 45 minutes from the moment it starts to boil.

Along the way, if the water drops, you can add more water.

Stuffed pepper soup can be served hot with sour cream.

You must try this simple and delicious stuffed pepper recipe.

Fasting recipe: Peppers stuffed with rice and mushrooms

10-13 medium peppers, 500g rice, 500g mushrooms, 1 onion, 1 carrot, 1 tablespoon tomato paste, a bouquet of parsley.

Method of preparation:

Finely chop the onion, cut the mushrooms into cubes, and grate the carrot. The vegetables, in turn, add them in a pan with hot oil, mix and lightly heat them. Add a tablespoon of tomato paste and mix.

Let them cool a bit, then combine them with the washed rice and finely chopped greens. Fill the peppers with this mixture and arrange them in a bowl with the open side up, add water to their level. Let them boil, then cover them with a lid and let them simmer for another 25-30 minutes or until they are ready.

Stuffed peppers for Halloween

Finally a recipe that fits perfectly this season and does not contain any of pumpkin! I know, unusual, don't I?

I think that peppery are ideal in autumn dishes, and this recipe is ideal for a Halloween party great.

Peppers are very good because they are super versatile and because it is very easy to use them in tasty dishes. Stuffed peppers are a recipe ideal for vegetarians, but also for omnivores and I'm sure you'll love it! And even if it requires a little more patience, considering the fact that they don't prepare so fast, I promise it will be worth it! & # 128578

When it comes to peppers, theoretically you can use any color you want, but I warmly recommend you choose the orange or red ones. Besides the fact that they seem to fit much better with autumn and go great with colorful leaves, they are also the sweetest and go great with the filling I propose in this recipe. The green ones are probably the least suitable, considering that they don't taste very good, even after you cook them.

And you're probably already wondering what this recipe for stuffed peppers for Halloween has to do with it. Well, here comes the fun part. We will sculpt each of our peppers in the same way that traditional Halloween pumpkins are sculpted with eyes, nose, mouth! & # 128578

Well, this is a very fun recipe and I recommend you try it with the little ones. Even if the Halloween celebration is not a tradition where you live, as it is not here in Romania, I still think it is an experience to try with children. Or even alone, why not? I find it fun to "play" with food, after all there is nothing wrong here!

That being said, these stuffed peppers for Halloween are simply lovable. Not to mention the fact that sculpting shapes in bell peppers is a thousand times simpler than sculpting in the peel of a pumpkin. And you won't make a lot of dirt in the end. If you have ever tried to sculpt pumpkins, you know very well what I mean! & # 128521

Like all other vegetables, peppers are super nutritious. In fact, to be honest, it's one of my favorite vegetables. All assortments of peppers are excellent sources of vitamin A and C, potassium, folic acid and fiber - the importance of which we have been talking about here on the blog. Whether you choose to eat raw or cooked peppers, you need to know that they are super healthy and delicious. Red peppers are also full of antioxidants, which I recommend you include in your diet as many as possible.

But the truth is that eating raw, fresh bell peppers, with nothing else, is not very appetizing. So, this stuffed pepper recipe for Halloween is a safe and delicious way to include more of this vegetable in your diet!

Cooked bell peppers are sweeter and much tastier and, after combining them with this filling and delicious filling, you will get a super good preparation, ideal for lunch or dinner!

When it comes to filling, you can adjust this recipe according to your personal preferences. What I recommend is to use a starch-based base, such as rice or quinoa, to get a satisfying end result. Although brown rice is a bit healthier due to the amount of fiber it contains, I still recommend using white rice for this recipe because it is much fluffier and fits better with the rest of the ingredients I recommend. But in the end, you can combine rice with any vegetable you want, such as mushrooms finely chopped, corn or even carrots.

This recipe is also comforting, but also very healthy - two advantages in one dish! & # 128578

I can't even imagine a child who doesn't like these stuffed peppers for Halloween, no matter how much he dislikes any kind of vegetable in this world. With this recipe, go to safety if you want to include more healthy vegetables in your little one's diet. And one more thing & ndash you can prepare this recipe to suit any type of diet and preferences, from vegans in vegetarians and omnivores. Of course, if you prefer peppers stuffed with minced meat, you can use a vegan meat grinder & ndash are very common now in supermarkets!

I hope you will try this stuffed pepper recipe for Halloween because it is super delicious, healthy and fun to make. I enjoy cooking! & # 128578

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Delicious fasting pizza

Ingredients needed for fasting pizza:

- flour, oil, salt, yeast, hot water for the countertop that we prepare according to the recipe here.
topping: 1 tablespoon oil, 2 cloves garlic, basil (fresh or dried), tomato paste, 1 onion, pepper (1 & ndash 2) or pepper paste, canned corn kernels 2 & ndash 3 tablespoons, 2 large mushrooms, 2 & ndash 3 tablespoons of soybeans (not carbohydrates but starches I did not put), a tomato, 4 & ndash5 olives, salt, pepper. And add to this list any other ingredients you can find. But keep in mind that the more ingredients there are, the fewer quantities we put in each. You can also remove certain ingredients from the list above if you don't like them and don't like them.

How to prepare fasting pizza:

We start by lighting the fire in the oven where you don't forget to put the bowl in which we will bake the pizza. Put the corn kernels on the fire (if it is from the frozen one, if it is from the can, there is no need), in another small pot the soybeans. When they are ready to cook, drain them. We cut the onion into thin slices, we crush the garlic, we cut the mushrooms transversely, we kept three good-looking pieces, we chopped the rest and we scalded them with scalded water. Cut the tomatoes into pieces, as well as the peppers (if not the pepper paste like me).
Prepare the top, spread it, place it in the baking tray and put it in the oven for five minutes. Meanwhile, in a small pot, put the oil in which we fry the garlic, the basil (I didn't have any more so I put rosemary & ndash very good too) and the chopped onion (this will give the pizza a lot of flavor) , chew not to burn, when the onion has become translucent, add two or three tablespoons of tomato paste, salt, pepper, a little water (a tablespoon) and let it boil a bit. We gather all the ingredients of the topping together. Morally I like to put them all in the tomato sauce, this time I didn't do it to show you clearly on the pizza the various vegetables but usually except for the three pieces of mushrooms cut in crossbars that I place at the end as a decoration and of the cut tomatoes, I like to bury the rest of the ingredients in the sauce. Remove the top that has just been in the oven for five minutes and pour the sauce over it, spreading it all over the surface. If you have not added the ingredients to the sauce, it is time to add them, distributing them as evenly as possible over the entire surface. Add the tomato pieces, placing them in place, as well as the olives. Don't forget at the end to decorate with the cross pieces of mushrooms.
I put it back in the oven. Usually I only open when the house starts to feel an appetizing aroma coming from the stove oven, as a general rule, pizza is ready when the edges of the countertop brown and the pieces of mushrooms & ldquofac wrinkles & rdquo & ndash & ndash & ndash; Easy. Good appetite!

A recipe recommended by the blog

Sarmale with tuna, the best recipe for sarmale with fish

Sarmale with tuna, the best sarmale recipe with fish! It is not a traditional recipe for sarmale with pork or beef, it is a recipe for delicious sarmale with sauerkraut and tuna.

The combinations of tastes and flavors are madness or rainbow on the palate. Hence the name of sarmale Balamuc. The tasty tuna, rice and vegetable filling is complemented by a slightly spicy note. This for those who prefer the spicy taste, the others can cut the hot pepper and chilly flakes from the list of ingredients.

Sarmales are the favorites of Romanians, whether they are sauerkraut with sauerkraut, sweet or vine leaves. The most popular are the ones with pork but once you taste the tuna sarmale you will always prepare them. That's because they are delicious, fragrant and have a special look and color. They can be prepared for the holidays but also during fasting and are much healthier than traditional sarmales. Let's move on to the recipe!

Peppers stuffed with wild rice, walnuts and raisins / Peppers stuffed with wild rice, walnuts and raisins

One of the reasons I like to cook in the oven so much is the feeling of freedom I have when I put the food in and close the oven door. I don't have to chew, I don't have to watch, I have to worry that it will catch, I don't have to add other ingredients in stages, what else, I cook without worries. Although most of the time I use a stopwatch, the food lets me know when it's ready through the intoxicating smell that pours into the house on winter evenings, these flavors are invaluable.

To see that I don't beat the fields in vain, the following way has a lot to do with the oven. The stuffed peppers are so traditionally Romanian that they bring me tears of boredom, double boredom if I think that they can be made with meat, for everyone, but also with rice, for veggie. And because here on the blog we have a daily routine war, I thought I'd trick them a little and give them a slightly Arabic touch, replacing white rice with wild rice and adding raisins and roasted nuts.


2 tablespoons walnut kernels

4 tablespoons tomato paste

2-3 tablespoons olive oil

1. Boil the wild rice over low heat for about 20 minutes or until done. When it's almost done, add the raisins, let them hydrate too :)

2. In a non-stick pan, fry the finely chopped or slightly crushed walnuts with a spatula. When they start to brown a little, add them to the rice.

3. In the same pan, heat the onion and garlic in two tablespoons of oil, add the tomato paste, salt and pepper to taste and bring to a boil. Mix with the rice and the resulting composition is well stuffed in the peppers, the cut of which I cut off and I dug out and threw away the stalk with seeds. Put the lids on top of the peppers and put them in the oven, not before sprinkling with a tablespoon of oil and about 5-6 drops of water.

4. I'm ready when the pepper is cooked.

They are very full, fragrant and great during this period, when everyone puts it on vegan food and tells them about fasting. Or vice versa :)

One of the reasons I love baking so much is that I don & # 8217t have to worry about what & # 8217s in the oven, as long as the timer is on. I can use that time to do whatever around the house, while the sweet smell of home-cooked meals fills my home. I bet it & # 8217s the same with you, isn't it?

Stuffed peppers are very traditional for Romanian cuisine & # 8211 I grew up eating them, well, the meat version anyway. Since then, I dramatically changed my eating habits and here I am, happy to replace the old-fashioned omni version with a guilt-free, vegan, perfect alternative!


2 tbs walnuts, chopped and roasted

1. First, we need to boil the rice, moderate heat, for 20 minutes or until ready. When almost ready, add up the raisins, they & # 8217ll be happy to hydrate in the boiling water :) Set aside and add the roasted walnuts.

2. In a saucepan, heat the olive oil then add the garlic and onion when they turn goldish, add the tomato puree, salt, peppper and leave for 3-4 more minutes. Pour the tomato sauce into the rice and mix well.

3. Cut the peppers & # 8217 lids, remove the seeds and fill them with the rice mixture. Top them with the lids again, place in a round earthenware, sprinkle with two tbs oil and 4-5 tbs water and bake for about 40 minutes or until ready.

It & # 8217s not such a big deal to make them, plus, they & # 8217re amazing even re-heated & # 8211 taste just like fresh! If you & # 8217re not into vegan, you may just as well serve with a bit of sour cream on top!

Video: Italian Grandma Makes Stuffed Peppers (June 2022).


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