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Peppers stuffed with meat

Peppers stuffed with meat


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Wash the peppers and carefully remove the stalk and seeds.

Chop the onion and put the carrot on the grater with small holes. Put a little oil in a pan and lightly sauté the onion and carrot, adding a cup of water. After 5 minutes add the broth, rice, salt, pepper and let it boil, stirring occasionally, until the water drops.

Put the meat in a large bowl and add the mixture from the pan. Sprinkle with chopped dill and parsley, add salt and pepper again and mix very well.

Fill the peppers with this mixture.

From the tomatoes we cut the small lids that we place at the end of the stuffed pepper, so that we are sure that during the cooking the filling does not come out.

In a large pan put a little oil and then lightly fry - on all sides - stuffed peppers.

We move the lightly browned peppers in a bowl on the bottom of which we put a layer of tomato slices. Cover them with a mixture of water and broth or add tomato juice, sprinkle a little salt and pepper again and let them boil, cover with a lid, about 30 minutes.

Then put the dish with peppers in the oven, at 200 degrees, for 30-40 minutes until the sauce decreases a little.


Peppers stuffed with minced meat & # 8211 are delicious, to everyone's taste

Peppers stuffed with minced meat are very tasty. If you want to surprise your guests with a delicious meal, then prepare this recipe. Adjust the amount of ingredients according to your taste. You will not fail!

Necessary ingredients:

  • 500 gr minced meat (chicken, pork or beef)
  • 1 egg, salt, ground black pepper
  • Oregano, basil, rosemary, breadcrumbs
  • Milk (to moisten the breadcrumbs), garlic
  • Grated cheese, yellow peppers, zucchini, olive oil

How to prepare peppers stuffed with minced meat?

Mix the minced meat with the breadcrumbs soaked in milk. Add egg, salt and ground black pepper. Add oregano, basil and rosemary, to taste. Peel the garlic cloves, crush them and add them to the bowl of minced meat. Mix well.Wash the zucchini and cut it into slices about 1 cm thick. Remove the peppercorns and then cut them horizontally into several pieces.Grease a baking tray with olive oil. Put the zucchini slices in the pan. Sprinkle with salt and put a piece of pepper on top.Then we fill the baskets with chopped meat peppers.

At the end, sprinkle grated cheese on top and put the tray in the preheated oven at 200 gr (grill program).Meanwhile, the cheese will melt and turn golden brown.

In about 20 minutes, the stuffed peppers will cook. Check that the minced meat is well cooked inside, before removing the peppers from the oven.

If you want you can add a little grated cheese over the peppers and after taking them out of the oven.

Serve the peppers stuffed with minced meat with a slice of bread. Good appetite and increase cooking!


Peppers stuffed with tuna. Recipe

The classic recipe for stuffed peppers can be found everywhere. The smell of peppers stuffed with meat and boiled in tomato juice delights our senses and makes our gourmet cravings dizzy. How about a new and delicious recipe: peppers stuffed with tuna. It is quick and easy to prepare. Something fast, easy to prepare and unusual at the same time for a light dinner. Peppers can be filled with different products that you have in the fridge, according to everyone's imagination. How to prepare peppers stuffed with tuna.

Ingredients peppers stuffed with tuna

1 medium pepper for the filling mixture

100 grams of preserved corn

2 tablespoons pitted olives

2-3 sprigs of green onions and dill

Cut the bell peppers in half so that both sides remain with the tail. Peel a squash, grate it and squeeze the juice.

In the meantime, we are preparing the filling. Tomatoes, 1 pepper, cheese and onion are cut into small cubes. Mix all ingredients in a bowl.

Add to them 2 tablespoons of capers, 2 tablespoons of chopped olives and 100 grams of corn. Mix everything and season with salt and pepper to taste.

Then, place the pepper halves in a bowl that can be rolled. Fill the peppers with 2 tablespoons of chopped tuna, each. Place the vegetable filling on top. At the end, sprinkle with bread crumbs, crumbled. Sprinkle the peppers with a little oil and put them in the preheated oven at 200 ° C for 20 minutes, until the peppers are well cooked.


Peppers stuffed with meat & # 8211 taste at home

When my daughter went abroad with her first scholarship to study, she left me a list of recipes to send to her. The first on the list was the recipe for peppers stuffed with meat. In fact, this is how this blog was born. If I kept working to write and photograph them, the idea came to me that it would become easier and more attractive for her to group them in a blog.
The good taste, the taste of home, is given by the hardening of the ingredients and the frying on as many parts of the peppers as possible after filling, but also the fact that we reduce the sauce in the oven, at the same time cooking them, in fact.

Preparation time 20 minutes

Cooking time 1 hour 25 minutes

Total time 1 hour 30 minutes

Ingredients

  • 8 medium-sized peppers
  • 1 piece large onion
  • 700 g beef or beef + pork
  • 3 lg round grain rice
  • 1 lgr salt + pepper + thyme
  • 2 lg oil for frying meat + onion
  • 1 bunch of parsley
  • 450 g chopped tomatoes (canned) or fresh (about 5)
  • 1 lg tomato paste
  • 3 lg oil for frying stuffed peppers


PREPARATION
1. Wash the peppers and with the tip of a knife cut out the spine you sink and pull, shield the seeds and break the veins as much as possible.
2. Heat 2 tablespoons of oil in a non-stick pan (the ones with the stone coating are wonderful) and cook the chopped onion in small cubes + pepper + thyme, until it becomes glassy for 3-5 minutes, over medium heat.
3. Add the meat and crush it and cook for a maximum of 10 minutes
4. Turn off the heat and mix with the rice and salt to taste (1/2 lgr).
5. Add the chopped parsley, mix well.
6. Hold the pepper in your left hand over the pan and fill the mixture with your fingers. If there is composition left, you can fill a tomato, or potato, or eggplant, nothing is thrown away.
7. Clean the pan and fry them on at least one side and over medium heat. You don't have to be scared when they crack lightly.
7. In a large saucepan, as long as the peppers are upside down, pour next to them and on top of the contents of the can with tomatoes, and 1 tablespoon of tomato paste dissolved in 2 cups of water. Fill more with water to cover them, but it is not necessary to pass more than a finger over them.
8. Boil first on the stove over high heat, until it starts to boil, and then reduce the heat (do not boil large) for about 15 minutes.
9. During this time, heat the oven for 5 minutes at 180 degrees (step 4.5 on the gas stove) and bake the peppers for almost an hour. There should be enough sauce to cover at least half of it. If you need more, add a little more water, although I don't think it will be the case. As you take them out, you'll see that it's not really too much sauce.
10. You eat them with sour cream or Greek yogurt.
Liv (e) it!


Peppers stuffed with meat & # 8211 taste at home

When my daughter went abroad with her first scholarship to study, she left me a list of recipes to send to her. The first on the list was the recipe for peppers stuffed with meat. In fact, this is how this blog was born. If I kept working to write and photograph them, the idea came to me that it would become easier and more attractive for her to group them in a blog.
The good taste, the taste of home, is given by the hardening of the ingredients and the frying of the peppers on as many parts as possible after filling, but also the fact that we reduce their sauce in the oven, at the same time cooking them, in fact.

Preparation time 20 minutes

Cooking time 1 hour 25 minutes

Total time 1 hour 30 minutes

Ingredients

  • 8 medium-sized peppers
  • 1 piece large onion
  • 700 g beef or beef + pork
  • 3 lg round grain rice
  • 1 lgr salt + pepper + thyme
  • 2 lg oil for frying meat + onion
  • 1 bunch of parsley
  • 450 g chopped tomatoes (canned) or fresh (about 5)
  • 1 lg tomato paste
  • 3 lg oil for frying stuffed peppers


PREPARATION
1. Wash the peppers and with the tip of the knife cut the spine that you sink and pull, shield the seeds and break the veins as much as possible.
2. Heat 2 tablespoons of oil in a non-stick pan (the ones with the stone coating are wonderful) and cook the chopped onion in small cubes + pepper + thyme, until it becomes glassy for 3-5 minutes, over medium heat.
3. Add the meat and crush it and cook for a maximum of 10 minutes
4. Turn off the heat and mix with the rice and salt to taste (1/2 lgr).
5. Add the chopped parsley, mix well.
6. Hold the pepper in your left hand over the pan and fill the mixture with your fingers. If there is composition left, you can fill a tomato, or potato, or eggplant, nothing is thrown away.
7. Clean the pan and fry them on at least one side and over medium heat. You don't have to be scared when they crack lightly.
7. In a large saucepan, as long as the peppers are upside down, pour next to them and on top of the contents of the can with tomatoes, and 1 tablespoon of tomato paste dissolved in 2 cups of water. Fill with more water to cover them, but it is not necessary to pass more than a finger over them.
8. Boil first on the stove over high heat, until it starts to boil, and then reduce the heat (no large boiling should be done), for about 15 minutes.
9. During this time, heat the oven for 5 minutes at 180 degrees (step 4.5 on the gas stove) and bake the peppers for almost an hour. There should be enough sauce to cover at least half of it. If you need more, add a little more water, although I don't think it will be the case. As you take them out, you'll see that it's not really too much sauce.
10. You eat them with sour cream or Greek yogurt.
Liv (e) it!


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Ilena Bobu, June 1, 2014

I wonder how good they are to madness

It's a very good recipe, thank you very much

mihaela cecilia (Chef de cuisine), March 13, 2010

valentina ionita (Chef de cuisine), March 13, 2010

I think your recipe is good too.

stone flowers (Chef de cuisine), September 22, 2009

In general, I avoid hardened onions trying to cook more dietary. I don't make rantas or thickened sauces with flour, etc.

cristina i. (Chef de cuisine), September 21, 2009

Delicious, I will try not to overcook the onion. The combination with other stuffed vegetables of kok miori must be delicious. In the summer I make peppers and tomatoes stuffed only with onions and rice.


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.


Method of preparation

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 pork

Wash and clean the back of 20 medium fat peppers, and drain face down. Separately


Peppers stuffed with pork

ingredients
For 4 people: 9-10 bell peppers, 600 g minced pork, 150 g rice, 1-2 onions, 1-2 young carrots, 1 bunch dill and parsley, 300 ml broth, 50 ml ketchup, 3 tablespoons flour, 1-2 teaspoons sugar, 200 ml sour cream, 2-3 tomatoes, salt, pepper, paprika (optional 1 cube of mushroom concentrate or smoked ribs), 50 ml oil

Difficulty: Average | Time: 1h 20 min


Peppers stuffed with tuna. Recipe

The classic recipe for stuffed peppers can be found everywhere. The smell of peppers stuffed with meat and boiled in tomato juice delights our senses and makes our gourmet cravings dizzy. How about a new and delicious recipe: peppers stuffed with tuna. It is quick and easy to prepare. Something fast, easy to prepare and unusual at the same time for a light dinner. Peppers can be filled with different products that you have in the fridge, according to everyone's imagination. How to prepare peppers stuffed with tuna.

Ingredients peppers stuffed with tuna

1 medium pepper for the filling mixture

100 grams of preserved corn

2 tablespoons pitted olives

2-3 sprigs of green onions and dill

Cut the bell peppers in half so that both sides remain with the tail. Peel a squash, grate it and squeeze the juice.

In the meantime, we are preparing the filling. Tomatoes, 1 pepper, cheese and onion are cut into small cubes. Mix all ingredients in a bowl.

Add to them 2 tablespoons of capers, 2 tablespoons of chopped olives and 100 grams of corn. Mix everything and season with salt and pepper to taste.

Then, place the pepper halves in a bowl that can be rolled. Fill the peppers with 2 tablespoons of chopped tuna, each. Place the vegetable filling on top. At the end, sprinkle the bread crumbs, crumbled. Sprinkle the peppers with a little oil and put them in the preheated oven at 200 ° C for 20 minutes, until the peppers are well cooked.


Peppers stuffed with pork

ingredients
For 4 people: 9-10 bell peppers, 600 g minced pork, 150 g rice, 1-2 onions, 1-2 young carrots, 1 bunch of dill and parsley, 300 ml broth, 50 ml ketchup, 3 tablespoons flour, 1-2 teaspoons sugar, 200 ml sour cream, 2-3 tomatoes, salt, pepper, paprika (optional 1 cube of mushroom concentrate or smoked ribs), 50 ml oil

Difficulty: Average | Time: 1h 20 min