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Stuffed peppers

Stuffed peppers



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Peel the onion and wash it well, as well as the tomato. Finely chop the onion, pour oil into a pan and fry the onion. After softening the onion, add the finely chopped tomatoes and let them boil together for 10-15 minutes, stirring so that they do not stick to the bottom of the pan. Remove from the heat and leave to cool.

Choose the rice, wash it and then put it in a sieve to drain.

Meanwhile, wash the peppers and remove the seeds, clean the inside of the veins, wash and let them drain upside down.

After the onion has cooled, mix with the minced meat and 1 egg. Add salt, pepper and paprika to taste. If desired, you can also add tomato paste or tomato juice to the composition and mix well. Fill each pepper with the above composition and place them in a suitable bowl so that it does not overturn. Pour water until it covers them and bring to a boil over medium heat (medium to low) so that the composition does not come out of them. After 90 minutes, turn off the heat and allow to cool with the lid on the pot.

If desired, they can be served with or without cream. Good appetite!


Method of preparation


Wash the peppers for filling, remove the stalks (which are kept!) And shake the seeds well.

In a frying pan in which I heated the oil, put the finely chopped onion, the grated carrot and the diced bell pepper. The vegetables are smothered, they are not fried! Add the diced tomatoes and then the rice and a little water. Keep on the fire until the juice decreases, then season to taste with salt and pepper and season with finely chopped dill.

With this composition, fill the peppers, put the lids on and place them in a pan in which we put enough water to cover them. Put on the right heat and when the rice is almost cooked, add the broth and let the sauce drop. Remove from the heat and serve hot.


Method of preparation


Wash the peppers for filling, remove the stalks (which are kept!) And shake the seeds well.

In a frying pan in which I heated the oil, put the finely chopped onion, the grated carrot and the diced bell pepper. The vegetables are smothered, they are not fried! Add the diced tomatoes and then the rice and a little water. Keep on the fire until the juice decreases, then season to taste with salt and pepper and season with finely chopped dill.

With this composition, fill the peppers, put the lids on and place them in a pan in which we put enough water to cover them. Put on the right heat and when the rice is almost cooked, add the broth and let the sauce drop. Remove from the heat and serve hot.


Method of preparation


Wash the peppers for filling, remove the stalks (which are kept!) And shake the seeds well.

In a frying pan in which I heated the oil, put the finely chopped onion, the grated carrot and the diced bell pepper. The vegetables are smothered, they are not fried! Add the diced tomatoes and then the rice and a little water. Keep on the fire until the juice decreases, then season to taste with salt and pepper and season with finely chopped dill.

With this composition, fill the peppers, put the lids on and place them in a pan in which we put enough water to cover them. Put on the right heat and when the rice is almost cooked, add the broth and let the sauce drop. Remove from the heat and serve hot.


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.


Peel a squash, grate it and squeeze the juice.

We wash them under a stream of cold water, then they are placed on a grill to drain.

Heat the oil in a pan, add the peppers, diced carrots and finely chopped onion.

Heat everything for 5 minutes, stirring periodically.

Remove the pan from the heat and place the composition in a bowl.

Add minced meat, rice, chopped thyme, salt and pepper to taste.

Fill the peppers with the formed composition.

Put the peppers in a saucepan, side by side, with the filling side up.

We add hot water between them, barely covering them, onion rings, tomato pulp and oil.

Boil on low heat for 1 hour and 15 minutes, in a pan covered with a lid.

Finally, in the sauce formed, add flour dissolved in 40 ml of cold water and paprika.

Boil the sauce for another 5 minutes and season with salt and pepper.

Stuffed peppers serve hot, preferably with sour cream. Good appetite!


Peppers stuffed with minced meat and rice

What kind of rice do we use? What is the proportion of meat, onions, rice, spices and greens? How long do stuffed peppers boil? Written recipe and step-by-step video of stuffed peppers.

We put the lid on and now we go to boil, in the oven or on the stove. In the oven, let it simmer for a maximum of 15 minutes, bring to the boil, then reduce the heat to 220 degrees, fire up and down, with ventilation or maximum fire in the gas ovens.

After 1 hour we check a pepper, to see how long it takes to cook.

The first pepper is the best, taken out after an hour of boiling, when everything is still not well boiled & # 128578

Towards the end, add wine, lemon juice or 100 ml of borscht. It takes about 2 hours to cook.

Presentation and serving for the recipe of peppers stuffed with minced meat and rice

Stuffed peppers are served hot, with sour cream or yogurt, hot peppers, bread or polenta, as desired.

They are very good, so you can try the recipe. They are easy to make, and this option, without hardened onions, is easier.

Good appetite and increase in delicious cooking!

I leave another picture, because it looks too good & # 128578 Let me brag, as I deserve.

Stuffed pepper recipe has also been tried by blog readers:


Peel a squash, grate it and squeeze the juice.

We wash them under a stream of cold water, then they are placed on a grill to drain.

Heat the oil in a pan, add the peppers, diced carrots and finely chopped onion.

Heat everything for 5 minutes, stirring periodically.

Remove the pan from the heat and place the composition in a bowl.

Add minced meat, rice, chopped thyme, salt and pepper to taste.

Fill the peppers with the composition formed.

Put the peppers in a saucepan, side by side, with the filling side up.

We add hot water between them, barely covering them, onion rings, tomato pulp and oil.

Boil on low heat for 1 hour and 15 minutes, in a pan covered with a lid.

Finally, in the sauce formed, add flour dissolved in 40 ml of cold water and paprika.

Boil the sauce for another 5 minutes and season with salt and pepper.

Stuffed peppers serve hot, preferably with sour cream. Good appetite!


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.


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 at the back and keep the lids with the tail

We wash the vegetables. Bake the eggplant by the classic method - usually I 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


Peel a squash, grate it and squeeze the juice.

We wash them under a stream of cold water, then they are placed on a grill to drain.

Heat the oil in a pan, add the peppers, diced carrots and finely chopped onion.

Heat everything for 5 minutes, stirring periodically.

Remove the pan from the heat and place the composition in a bowl.

Add minced meat, rice, chopped thyme, salt and pepper to taste.

Fill the peppers with the composition formed.

Put the peppers in a pan, side by side, with the filling side up.

We add hot water between them, barely covering them, onion rings, tomato pulp and oil.

Boil on low heat for 1 hour and 15 minutes, in a pan covered with a lid.

Finally, in the sauce formed, add flour dissolved in 40 ml of cold water and paprika.

Boil the sauce for another 5 minutes and season with salt and pepper.

Stuffed peppers serve hot, preferably with sour cream. Good appetite!


Video: Best Eggplant Dish EVER - Turkish Stuffed Eggplant KARNIYARIK (August 2022).