New recipes

Persian stuffed peppers

Persian stuffed peppers


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wash and clean the peppers, cut the onion into cubes and wash the rice.

Cook the onion in a little oil, then add the meat.

Cook for about 10 minutes, then add turmeric, dried herbs, salt and pepper.

After 5 minutes, add the rice, mix well and after the composition cools, fill the peppers.

Close with the lid and place in the pot. Pour the water into the pot until half of the peppers and put the pot in the oven.

Serve hot.


Stuffed peppers, fasting. THE RECIPE of the nuns from the Prislop Monastery

That's how you make the tastiest stuffed peppers. I'm ready in 30 minutes!

On the Facebook page dedicated to the Prislop Monastery, the nuns offer the faithful fasting recipes cooked directly at the monastery.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

7 bell peppers
1 pepper
2 carrots
2 onions
150 g of rice
3 tomatoes
paprika
pepper, salt
50 ml oil
1 tablespoon flour
1 teaspoon of vegeta
parsley

The peppers are washed and cleaned of the seed rind. Remove the seeds from the stalk and stop for the lid. Separately prepare the vegetables, onion and pepper, chop into strips, grate the carrot. Heat the oil in a pan, simmer the vegetables, add the rice, add the tomato pulp and leave it on the fire until it gets a good consistency to fill the peppers. At the end, add salt, pepper to taste. Fill the peppers and place them in a higher saucepan. Add warm water and a few slices of tomatoes. Add a teaspoon of vegeta to taste and simmer the peppers. Towards the end, dissolve a tablespoon of flour in water and add to the sauce. I'm ready when the juice has dropped and the peppers have boiled. Add finely chopped greens. Serve hot, along with the sauce.


Peppers stuffed with chicken & # 8211 an amazingly simple recipe, and the result is beyond expectations!

We present you a recipe for delicious peppers, stuffed with chicken. From the simplest and most accessible ingredients you get a delight of big days. The recipe is very simple, and the result is a successful one. Get a very appetizing hot dish with delicious and juicy filling and an attractive look. Serve them with your favorite sauce and enjoy a delicious dinner.

INGREDIENTS

& # 8211 a few sprigs of green onions

& # 8211 2 tablespoons natural yogurt

METHOD OF PREPARATION

1. Wash the peppers. Cut them in half and remove the seeds. Keep a small part of the spine and tail.

2. Cut the chicken breast into medium-sized pieces (about 1 x 1 cm).

3. Pour boiling water into the bowl with the tomatoes and leave them for 1-2 minutes. Peel a squash, grate it and squeeze the juice. Cut them into small cubes with a side of about 0.5 cm.

4. Finely chop the green onion and dill.

5. Mix the sliced ​​meat with the tomatoes, greens and yogurt. Match with salt, ground black pepper and spices.

6. Arrange the pepper halves on the baking tray. Fill each half of the pepper with the prepared mixture.

7. Place the tray in the preheated oven at 180-200 ° C for 30 minutes.

8. Remove the peppers from the oven and sprinkle with grated cheese. Bake for another 10 minutes.


Peppers stuffed with poultry & # 8211 recipe with all the secrets

Peppers stuffed with poultry & ndash recipe with all the secrets, dietary recipe, without fats and fried foods, which is also recommended in children's nutrition. Written recipe and step by step video.

On my blog you can find other recipes, at least as simple and delicious as this one. I leave below only a few ideas for such recipes, maybe you will try some of them:


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 minced meat.

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!


LENT RECIPES: Stuffed peppers, according to a recipe from the monastery

Fasting recipes - stuffed peppers. Ingredient: 7 bell peppers, 1 pepper, 2 carrots, 2 onions, 150 g rice, 3 tomatoes, paprika, pepper, salt, 50 ml oil, 1 tablespoon flour, 1 teaspoon vegeta, parsley.

Method of preparation:

The peppers are washed and cleaned of the seed rind. Remove the seeds from the spine and stop for the lid. Prepare the vegetables separately, and chop the onion and pepper into strips. The carrot is grated.

Heat the oil in a pan, then sauté the vegetables. Add the rice, tomato pulp and leave it on the fire until it gets a good consistency to fill the peppers. At the end, add salt and pepper to taste.

Fill the peppers and place them in a taller saucepan. Add warm water and a few slices of tomatoes. Add a teaspoon of vegeta to taste and simmer the peppers.

Towards the end, dissolve a tablespoon of flour in water and add it to the sauce.

The peppers stuffed with fasting are ready when the juice has dropped and the peppers have boiled. Add finely chopped greens.


Peppers stuffed with rice and dehydrated plums

INGREDIENTS

  • 7-8 pcs. bell peppers, red and yellow
  • 300 gr rice
  • 1 onion
  • 2 carrots
  • 2 parsley roots
  • 1/2 celery, small
  • salt and pepper
  • 1 ground nutmeg powder
  • 200 gr dehydrated plums
  • 450 gr tomato paste
  • 2-3 tablespoons of sunflower oil
  • 1 leurd link
  • 1 bunch of parsley
  • 1 bunch of dill

METHOD OF PREPARATION

We prepare the ingredients for the Pepper Recipe stuffed with rice and dehydrated plums.

First we clean the vegetables, chop them and fry them in a little oil. We also drip a little hot water to penetrate better, but do not overdo it.

Rinse the rice well, drain it and add it over the vegetables, when they are well penetrated. Add a pinch of salt, pepper and nutmeg.

Meanwhile, rinse the plums with warm water.

Mix them with the ingredients on the fire, turn off the heat, cover the pot and let the ingredients cool before filling the peppers.

We cut a lid from the peppers, the one with the back and a teaspoon, we scrape their ribs.

Rinse the peppers both on the outside and inside and let them drain.

When the ingredients for filling the peppers are cooled, add half of the chopped greens, mix them well and fill the peppers.

Put the stuffed peppers in a large pot.

Rinse the bowl in which we prepared the filling ingredients well, with water, add the tomato paste and pour everything over the stuffed peppers.

Fill with water until the peppers are lightly covered and put the pot on medium heat.

When the sauce starts to boil, add 2 bay leaves and a sprig of thyme. We leave them for only 10-15 minutes until they release their aromas, then we remove them.

Boil the peppers stuffed with rice and dehydrated plums, until the rice is penetrated, about 15-20 minutes, no more.

Towards the end of cooking, add the rest of the finely chopped dill and leurd.


Cooking

Don't forget that we are a little out of the ordinary. Peppers stuffed with rice, peppers stuffed with fasting, peppers stuffed with cabbage or mushrooms, all can be good if that's what you want. But now we are talking about stuffed peppers .. boyars, work ..

Let's go back to the pan: when you have a few pieces of golden onion, place the peppers in the pan, pour over the broth and stock / beef soup / chicken or water, half a liter. Season again with salt and pepper. Mix very lightly, do not break the peppers. It is important to hydrate the onion underneath, not to burn it and to homogenize the sauce. Increase the heat, cover until boiling and put in the oven for about 4 hours. Check from time to time, not to run out of water and to burn. Stuffed peppers will be good and the meat will cook after about an hour and a half, but if you want to get a work of art, wait 4 hours. If necessary, add a little more water but at the earliest after two hours. The temperature is low, all the vegetables will melt slowly and will leave a lot of water, so do not rush with water. And in the end you have to get a thick, consistent, sweet sauce, not a soup.


That's how you make the best stuffed peppers. The recipe of the nuns from the Prislop Monastery

That's how you make the best stuffed peppers. The recipe of the nuns from the Prislop Monastery

Lent-filled peppers. On the Facebook page dedicated to the Prislop Monastery, the nuns offer the faithful fasting recipes cooked directly at the monastery.

SOURCE: Realitatea.net

AUTHOR: REALITATEA.NET

Fasting stuffed peppers. Ingredient:

7 bell peppers
1 pepper
2 carrots
2 onions
150 g of rice
3 tomatoes
paprika
pepper, salt
50 ml oil
1 tablespoon flour
1 teaspoon of vegeta
parsley

Lent-filled peppers. Method of preparation:

The peppers are washed and cleaned of the seed rind.

Remove the seeds from the stalk and stop for the lid. Separately prepare the vegetables, onion and pepper, chop into strips, grate the carrot.

Heat the oil in a pan, simmer the vegetables, add the rice, add the tomato pulp and leave it on the fire until it gets a good consistency to fill the peppers.

At the end, add salt, pepper to taste.

Fill the peppers and place them in a higher saucepan.

Add warm water and a few slices of tomatoes. Add a teaspoon of vegeta to taste and simmer the peppers.

Towards the end, dissolve a tablespoon of flour in water and add to the sauce.

I'm ready when the juice has dropped and the peppers have boiled. Add finely chopped greens. Serve hot, along with the sauce.


- 1 kg of turkey breast
- 14-16 large bell peppers, tomatoes
- 200 g of rice
- 3 eggs
- 1 bunch of green onions
- 1 bunch of green parsley
- 1 link green larch
- 2 tablespoons tomato paste
- 1 liter of tomato juice
- salt, ground pepper
- oil

Chop the turkey meat. Do the same with green onions, parsley, larch, and put them over the meat. Add eggs, tomato paste, washed rice, salt and ground pepper. Mix well by hand until the dough becomes smooth.
We cut the peppers under the stalks, remove the seeds and wash them. With a spoon, take the prepared composition, fill the peppers and put the lids. Grease a 6-8 liter pot with oil and place the peppers. Pour the tomato juice and fill with enough water to cover them.
Put the lid on the pot and simmer for about 90 minutes, until the juice decreases and thickens, gaining the consistency of a sauce.
Serve with polenta dumplings and hot peppers.


Video: Πιπεριές Φλωρίνης γεμιστές με τυρί φέτα, ψητές στο φούρνο (June 2022).