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Stuffed peppers

Stuffed peppers

First we clean and chop the onion finely. Fry the onion with the 2 tablespoons of oil. Wash the rice in 5-6 waters, then, after the onion has softened, put it on and add 100 ml of water / soup. Let it bloom a little. Add salt, pepper, thyme and Maggi and let it cool a bit. Put over the mixture of oerz and onion, chopped hull and mix well. Add 1 tablespoon of tomato paste and mix - salt and pepper if needed. I fill the peppers with the resulting composition, place them nicely in the pan. I have about 2 tablespoons of filling left, over which I added diced tomatoes, a little salt and thyme and put in the oven until the rice, peppers and meat penetrate. When it is cooked, sprinkle green parsley on top.

Serve plain or with a little sour cream.

good appetite!


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.

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!


Cut the pumpkin into small cubes.
Prepare the stove and a pan in which we put 2 tablespoons of olive oil.
Add the pumpkin pieces, mix and harden until they are slightly softened and lightly caramelized.
Put the mushrooms and ginger. Stir and cook for 3-4 minutes, then turn off the stove.
Heat the oven.
Season the mixture to fill the peppers with salt and ground pepper.
Fill each half of the pepper with the mixture of mushrooms and pumpkin, pressing well.
Put the stuffed peppers in a pan and pour a tablespoon of olive oil on top.
Put the tray in the preheated oven for 10-15 minutes, at 170 degrees.
Finely chop the parsley.
When the peppers are lightly browned, take the bowl out of the oven and sprinkle parsley on top.
We serve hot.

The complete video recipe can be found here


Peppers stuffed with rice (fasting preparation)

ingredients
- 10 bell peppers for filling, - 2 bell peppers for the composition, - 2 cups of rice, - 2 carrots, - 2-3 onions, - 2 tomatoes, - 1 bunch of dill, - 2 tablespoons broth, - 2 tablespoons oil, - salt pepper

Difficulty: low | Time: 1h 10 min


Peel a squash, grate it and squeeze the juice.

We wash them under running 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.

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 rice (fasting preparation)

ingredients
- 10 bell peppers for filling, - 2 bell peppers for the composition, - 2 cups of rice, - 2 carrots, - 2-3 onions, - 2 tomatoes, - 1 bunch of dill, - 2 tablespoons broth, - 2 tablespoons oil, - salt pepper

Difficulty: low | Time: 1h 10 min


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.

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 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.

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!


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.


Searched words "stuffed peppers"

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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.


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