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Peppers stuffed with rice and mushrooms

Peppers stuffed with rice and mushrooms


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We clean the paprika and seeds, wash them well and let them drain. The peppers are grown at the end, to penetrate the boiling through the filling. The onion is cleaned, washed, finely chopped and put to harden in a pan with oil. The mushrooms are cleaned, washed well, cut into small pieces and added over the onion when it has turned yellow. Add the finely chopped red bell pepper, then the rice and 100 ml of boiled water. Keep the mixture on the fire until all the water disappears. Add finely chopped greens and season with salt and pepper. Fill the peppers with this mixture, grease with a little oil, put in a pan greased with oil and cover with water. Put in the oven, and after half an hour, add the tomato broth mixed with a tablespoon of flour and thin with a little water. Leave in the oven at the right heat for another hour.

Good appetite!


Peppers stuffed with rice, mushrooms and urda

& Icirc & # 539i must:
250 g of rice
2 onions
8 peppers
ready-made vegetable soup
250 g mushrooms
200 g urd & # 259
verdea & # 539 & # 259
oil
broth
salt pepper
1 tbsp & # 259 f & # 259in & # 259
Preg & # 259te & # 537ti a & # 537a:
The rice, washed in a circle with the onion on top, add the soup to the boil and boil the flour, then the rice and the icing. 259. The mushrooms are cut into small pieces in oil. Part of the rice is mixed with the mushrooms, and part with the urd & # 259. You add green to both compositions. Add salt and pepper to taste.
Fill the peppers with each composition and put them in a bowl that you put in the oven, after you have added a little water. From the oil and broth you make a sauce that you put a spoonful of dissolved flour in the water. After it has boiled, pour the mixture over the peppers in the oven and in the au gratin composition.
You can serve the peppers with sm & acircnt & acircn & # 259.

Preparation: 40 minutes Baking: 30 minutes
Re & # 539et & # 259 propus & # 259 de Adriana Pancu, Bucure & # 537ti

Here's a recipe for peppers stuffed with eggplant.


Method of preparation

In summer I like to eat fasting peppers with rice, and for the other members of the family I also add mushrooms. Being a summer recipe, I didn't thicken the sauce with flour, but I left it simple.


Servings:
In a large cup of rice, about 10 stuffed peppers come out. But it also depends on the size of the peppers. If you run out of rice, you can fill some tomatoes!

Method of preparation:
Finely chop the 2 onions, grate the carrot. Cook the onion in a little hot oil for about 5 minutes, add the rice, then cover them with water. Let it boil for about 5 minutes, then set aside and leave to cool.

Meanwhile, peel the peppers, wash them, fill them with rice, add the mushrooms in all the peppers or only in a few peppers, for those who like mushrooms. Then we put the tomato caps on them. If there is rice left, fill some tomatoes.
Put the peppers in a large saucepan with a little oil to fry them a little, then add more than half of the water to the pan and simmer.

When it is almost ready, put 2 tablespoons of broth over the peppers. Let it boil a little longer, then remove from the heat. Garnish with finely chopped fresh parsley.


Peppers stuffed with rice and mushrooms

Fasting is recognized as the oldest and most effective treatment for cleansing and detoxification. It is recommended and used in many countries for the treatment of many gastrointestinal diseases, hepato-biliary diseases, but also hypertension before surgical procedures.

Fasting means abstaining from eating foods of the type & # 8220frupt & # 8221 (from Latin fruptus), ie products of animal origin.

The preparation of & # 8220 stuffed with rice and mushrooms & # 8221 (or other vegetables) is a fasting product that can be a very good alternative to those stuffed with meat. The preparation process is similar to that with meat, only the content differs. In this recipe I put mushrooms, but you can use potatoes, eggplant, cabbage and other vegetables.

& # 8220 Stuffed peppers & # 8221 is a classic dish in Romanian cuisine, but can be found in any kitchen around the world. The same kind of filling can be used for tomatoes, eggplants, zucchini or onions that are peeled before filling, but also for preparing sarmales (in beef or cabbage leaves). Such preparations are known as & # 8220dolma & # 8221 in the Balkans.

For the preparation, the bell peppers are usually used, the spine is cut and the seeds and ribs are removed, they are filled with a mixture and then they are boiled in a pot on the stove or in the oven.

Other recipes for food and stews such as stuffed peppers, you can find here.

Start by cutting the back of the pepper with a knife. With a spoon or hand, taking care not to break the peppers, remove the seeds and ribs. Wash the peppers well and set them aside, drain.

Peel the carrots and onion. Wash the mushrooms and remove the tails.

Wash the rice in a bowl in 6-7 waters, until you notice that the last water is clear. Drain the water.

Put 2-3 tablespoons of oil in a pan over medium heat.

Using a food processor (or knife, if you have dexterity), finely chop the onion and carrot and place them in the hot pan. Stir, not to burn. Add salt to taste.

Finely chop the mushrooms and place them in the pan. After a while you will notice that they will leave a juice (due to contact with salt). It's time to add the rice.

Add half of the tomato sauce, pepper and spices, stir and simmer. Be careful not to evaporate the juice (possibly add a little more water). Boil for about 10 minutes then remove from the heat.

Preheat the oven to 200 degrees.

With a spoon, start filling the peppers and place them next to each other in a large pot. Do not press the filling very hard on the pepper. The rice will expand, when boiling / baking and you don't want it to turn out or, worse, to remain uncooked because the water has not reached it. If you have not thrown away the pepper stalks, you can cut them like lids and put them on top of each pepper. If you have cut them, quickly peel a potato, wash it and cut it into slices. Chop each pepper stuffed with a slice of potato.

Pour the rest of the tomato sauce into the pot, as much water as it contains (without covering it completely), salt, pepper, a few bay leaves and a little oil. Put the lid on the pot.

If you decide to make stuffed peppers in the oven, DO NOT use Teflon or plastic pots and lids, but stainless steel or enamel. Bake for 1 hour or even longer, until the peppers are well cooked. Otherwise, if you make them on the stove you can use any kind of pot you want. Boil until well penetrated and the rice is cooked.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Recipe for stuffed peppers

Ingredients

  • 700 gr minced pork, turkey or chicken or mixture
  • 70 gr of rice
  • 8 & # 8211 10 bell peppers
  • 2 onions
  • 150 gr mashed tomatoes or 100 ml broth
  • ½ dill connection
  • ½ parsley link
  • A teaspoon of salt
  • A teaspoon of ground pepper
  • A teaspoon of sweet paprika
  • A teaspoon of tomato paste
  • 2-3 bay leaves
  • 500 ml tomato broth or 4 large scalded and peeled tomatoes
  • 3 tablespoons oil
  • Salt, pepper, a little sugar and a bay leaf.

Optional: a whole egg or just the egg yolk.

Method of preparation

Finely chop the onion and fry in a little oil. Add a pinch of salt over the onion and leave until translucent. Add the dried rice over the onion and cook for 2-3 minutes. Add a few tablespoons of water and let the rice and onion boil for a while, until the rice absorbs all the water, about a minute. Remove from the heat and allow to cool.

Place the minced meat in a large bowl. When the rice and onion have cooled, add it over the meat, and put the spices, salt, pepper, paprika, finely chopped greens, egg or just the yolk, tomato paste and mix everything very well until you get a homogeneous composition.

Stuffed peppers

How to prepare stuffed peppers for the oven

Wash the peppers and cut a cap on top, near the stalks, then carefully remove the seeds. Add with a spoon a part of the composition of minced meat and rice in the pepper, but without filling them completely, because the rice will swell during cooking and still needs space. Depending on your preferences and taste, you can cover the pepper meat on top with a lid made of a thin slice of tomato.

Learn how to make a homemade drum according to the best recipe

How to make juice from fresh tomatoes

If you want to make a sauce from fresh tomatoes, you have to wash the tomatoes and increase them a little with a knife. Put boiling water in a small bowl and soak each tomato in water for about 10 seconds. Remove from the water and allow to cool, then peel. Put the boiled tomatoes in a blender and make a sauce. You can also use broth from the box if you prefer.

Peppers stuffed with minced meat and rice are placed in a larger tray on the bottom of which you put 2 tablespoons of oil. Place them next to each other, and add the tomato sauce on top to cover all the peppers. Fill with a little more water if needed. Add a little salt, bay leaves and bake for about 60 minutes at 180 degrees C.

Halfway through the cooking time, open the oven and the stuffed peppers are turned on the other side to cook evenly. If the sauce drops too much, you can add a small cup of hot water.

Stuffed peppers are served warm with sour cream on top and freshly sprinkled greens.

Discover some salty appetizer cake recipes


Peppers stuffed with rice and mushrooms - Recipes

PEPPERS FILLED WITH RICE AND MUSHROOMS

This pepper ate
Lots of mushrooms and got fat.
He wants to lose weight fast.
Make a sauna in the oven.

With this recipe I participate in the 8-year anniversary contest Sun Food organized by Sun Food and Divainbucatarie.

  • mushrooms (I used mushrooms in a jar from SunFood)
  • 5 bell peppers
  • an onion
  • 1 cup of rice
  • 2 peeled tomatoes for filling and 2 for "topping"
  • 3 teaspoons of broth
  • salt, pepper, spices according to preferences
  1. Finely chop the onion, then heat it
  2. Add the tomatoes and rice, plus finely chopped mushrooms and a teaspoon of broth. Season to taste. Leave it on the fire until the juice left by the tomatoes decreases
  3. Wash the peppers and remove the core. We fill them with the mixture of rice and mushrooms
  4. Arrange the peppers in a saucepan. Cover them with small pieces of peppers and tomatoes. Pour the water mixed with the rest of the broth until it reaches the level of the peppers.
  5. We put the pan on the stove and, when the water boils, we transfer it to the hot oven, where we leave it for about 40 minutes (at 190 degrees)
  6. good appetite!

Peppers stuffed with rice and mushrooms - Recipes

PEPPERS FILLED WITH RICE AND MUSHROOMS

This pepper ate
Lots of mushrooms and got fat.
He wants to lose weight fast.
Make a sauna in the oven.

With this recipe I participate in the 8-year anniversary contest Sun Food organized by Sun Food and Divainbucatarie.

  • mushrooms (I used mushrooms in a jar from SunFood)
  • 5 bell peppers
  • an onion
  • 1 cup of rice
  • 2 peeled tomatoes for filling and 2 for "topping"
  • 3 teaspoons of broth
  • salt, pepper, spices according to preferences
  1. Finely chop the onion, then heat it
  2. Add the tomatoes and rice, plus finely chopped mushrooms and a teaspoon of broth. Season to taste. Leave it on the fire until the juice left by the tomatoes decreases
  3. Wash the peppers and remove the core. We fill them with the mixture of rice and mushrooms
  4. Arrange the peppers in a saucepan. Cover them with small pieces of peppers and tomatoes. Pour the water mixed with the rest of the broth until it reaches the level of the peppers.
  5. We put the pan on the stove and, when the water boils, we transfer it to the hot oven, where we leave it for about 40 minutes (at 190 degrees)
  6. good appetite!

Peppers stuffed with rice and mushrooms - Recipes

PEPPERS FILLED WITH RICE AND MUSHROOMS

This pepper ate
Lots of mushrooms and got fat.
He wants to lose weight fast.
Make a sauna in the oven.

With this recipe I participate in the 8-year anniversary contest Sun Food organized by Sun Food and Divainbucatarie.

  • mushrooms (I used mushrooms in a jar from SunFood)
  • 5 bell peppers
  • an onion
  • 1 cup of rice
  • 2 peeled tomatoes for filling and 2 for "topping"
  • 3 teaspoons of broth
  • salt, pepper, spices according to preferences
  1. Finely chop the onion, then heat it
  2. Add the tomatoes and rice, plus finely chopped mushrooms and a teaspoon of broth. Season to taste. Leave it on the fire until the juice left by the tomatoes decreases
  3. Wash the peppers and remove the core. We fill them with the mixture of rice and mushrooms
  4. Arrange the peppers in a saucepan. Cover them with small pieces of peppers and tomatoes. Pour the water mixed with the rest of the broth until it reaches the level of the peppers.
  5. We put the pan on the stove and, when the water boils, we transfer it to the hot oven, where we leave it for about 40 minutes (at 190 degrees)
  6. good appetite!

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