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Peppers stuffed in tomato sauce

Peppers stuffed in tomato sauce


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Wash the peppers, then remove the stalks and ribs with seeds, using a knife with a thin blade.

Put the minced meat in a bowl, add salt and pepper to taste, eggs, thyme, rice rinsed in cold water and drained, finely chopped onion and a little chopped dill.

Homogenize the meat mixture, then fill the peppers, and at the end, cover the meat with a little flour, so as to form a kind of lid, which prevents during cooking the spread of the composition in the liquid in which the peppers boil / about 750 ml of plain water.

Bring the pan to a boil over medium heat, and when the meat is cooked and the water is reduced by half, add the mashed tomatoes, season to taste with salt, pepper, brown sugar and a few mustard seeds, put 1-2 bay leaves and let the peppers Boil cover until the sauce binds.

At the end, sprinkle with green dill and serve.

Good appetite!


Instructions

Peppers stuffed with tomato sauce and carrots au gratin in the oven, the smell of the cold season has set in and a hearty lunch is perfect for the energy we need.

Put the meat on the mincer and add: washed rice, egg, chopped dill, salt and pepper. Mix the composition well and until the peppers wait a few minutes, take care of the sauce. In a saucepan, fry the chopped onion and grated carrot on a small grater with a little oil. Leave for 1-2 minutes and add the peeled tomatoes and cut into cubes to simmer until slightly dissolved.

Place the peppers nicely in the pan and fill with water to close them. Add a little salt and simmer so that the water does not evaporate very quickly so that the peppers have time to cook. Taste the sauce at the end when they are cooked and add a little sugar to balance the taste and add pepper and a bay leaf. At the end, when the peppers are cooked and the sauce is low, grate the cheese on top and put it in the oven for 5 minutes. Have a good appetite!


Stuffed peppers

Cut the 2 pieces of onion into small pieces and fry them in 100 ml of oil, to which 1 tablespoon of paprika is added and leave them on the fire until they are homogenous, then take them aside. The rice is cleaned if necessary and washed in several waters, squeezed and added to the minced meat together with the hardened onion. Add salt, ground pepper, delicate and mix everything well. It is seasoned according to everyone's taste.

We cut the pepper at the end with its tail, we take out the seeds and we put the cut part aside because we will put it under the peppers when we put them to boil. We wash the peppers so that no seeds remain inside, we drain them a little and then we start to fill them with the meat filling. Fill them, press the filling a little with a teaspoon and then with the tail make a hole in the middle of the filling (they will boil better).

After we have finished filling the peppers, cut a few round tomatoes and cover each slice with a slice of tomato. In the pot in which we are going to boil the peppers, we place the pieces of pepper left over from the cut and 3-4 celery leaves, over we place the stuffed peppers we put the rest of the tomatoes if they are left we put about 1 teaspoon of salt, 1/2 l broth , a few peppercorns and enough water to cover the peppers. Place a small plate on top of them, then cover with a lid and bring to a boil over low heat.
Serve with a tomato sauce and sour cream.


Roasted peppers stuffed with feta

Do you remember? Last year I dreamed on a balcony in Thessaloniki that I was invited to dinner at a giouvarlakia. It is said that dreams come true. After almost a year I attended a dinner with a Greek family in Karavados (Kefalonia). 5 hours with Vassiliki and her husband. We prepared together eggplant in tomato sauce (a version similar to this, but more spicy), these peppers stuffed with feta, giouvarlakia (I told you! Dream, dream, dream!) And a cake with dried fruit.

Kefalonia is an island that produces a lot. An amazingly good olive oil (Panochori), drained yogurt (called Greek in our country), good wine (the first place in Greece where I liked the local wine, especially Gentilini winery with its Robola and Red, a light red wine which is served cold, imagine), honey, balsamic vinegar, oregano, oranges. I also make a feta cheese matured in extraordinarily good barrels. It is a slightly hot girl, it brings a little speed with our kneaded sheep's cheese. I filled the peppers with this cheese. Then Vassiliki's husband fried them in an amazing amount of oil and served them hot.

At home I could not bear to fry peppers in oil. I had already prepared the vegetable garden and fresh beans with tomato coulis and it was not going to soak this menu with the smell of hot oil. So I filled the peppers with a mixture of sheep's milk and a little kneaded sheep's cheese and then baked them in the grill pan.


Stuffed peppers

Cut the 2 pieces of onion into small pieces and fry them in 100 ml of oil, to which 1 tablespoon of paprika is added and leave them on the fire until they are homogenous, then take them aside. The rice is cleaned if necessary and washed in several waters, squeezed and added to the minced meat together with the hardened onion. Add salt, ground pepper, delicate and mix everything well. Season to taste according to everyone's taste.

We cut the pepper at the end with its tail, we take out the seeds and we put the cut part aside because we will put it under the peppers when we put them to boil. We wash the peppers so that no seeds remain inside, we drain them a little and then we start to fill them with the meat filling. Fill them, press the filling a little with a teaspoon and then with the tail make a hole in the middle of the filling (they will boil better).

After we have finished filling the peppers, cut a few tomato slices and put a slice of tomato on each pepper. In the pot in which we are going to boil the peppers, we place the pieces of pepper left over from the cut and 3-4 celery leaves, over we place the stuffed peppers we put the rest of the tomatoes if they are left we put about 1 teaspoon of salt, 1/2 l broth , a few peppercorns and enough water to cover the peppers. Place a small plate on top of them, then cover with a lid and bring to a boil over low heat.
Serve with a tomato sauce and sour cream.


How to make chopped recipe for peppers, tomatoes, zucchini stuffed with rice and meat

Peppers stuffed with rice and meat, fried

-Roast the onion for a few 5 minutes with 2-3 tablespoons of oil, then add the carrot and celery root and leave for another 5 minutes, then add the tomato or pepper paste, mix everything well. Now add a little water and leave until it drops.

-You can add well-washed and drained rice, with 50 ml of water, to swell a little with onion.

-Let cool, then fill the tomatoes, peppers and zucchini.

-You can fry the stuffed vegetables a little, in a pan with a little oil. Do not fry much, but only 2-3 minutes on each side. In this way, the taste will be wonderful, it is a traditional, old recipe, made with frying. That's what my mother did.

Everything is wonderfully tasty.

But & hellip..my beast doesn't accept that & # 128578

2. Peppers stuffed with rice and uncooked meat, completely raw

So I make it a little lighter, so that I can eat and take only 1 Triferment after, not 1 box & # 128578

How do I make the recipe for Peppers, tomatoes and zucchini stuffed with rice and meat, I invite you to see in the video below. See how emptied pumpkins and tomatoes, simply, with a teaspoon. Very quickly, without drilling the vegetables in the bottom. From the core taken from the pumpkin, you can make some Pumpkin meatballs wonderful-see recipe. It can be served with sour cream, yogurt, kefir, whipped milk & hellip.

I let you watch the video recipe, with a click on the picture. Don't forget to subscribe to our youtube channel and tell us what other recipes you would like to see in video format.

Come and see the rest of the recipes, you will find many delicious recipes, as cooked by our mothers and grandmothers, with many tricks, tips, tricks, recipes with a guaranteed success & # 128578 You can find all my recipes HERE.


Stuffed peppers and sauce

Clean, wash the peppers, drain. Finely chop the onion, add the carrot given on the robot, then the rice and tomato paste. Leave it on the flame for 5-10 minutes. After the composition cools, season, add the meat and finely chopped greens.
Fill the peppers.
Cut the tomatoes in half, remove the core that I keep for the sauce, and cover the peppers with the tomato halves. I put the peppers in the pot, I add water, bay leaves, thyme sprigs, I put the flame on low heat.

I prepare the sauce: I put the tomatoes on the sieve, I boil them, I add the juice in which they boiled the peppers, I dissolve a spoonful of flour, I let them boil until they are homogenous, I add the sour cream, I let them boil until the sauce binds, sprinkle with greens. Serve over peppers.

Stuffed peppers, boiled in tomato sauce

We clean the bell pepper from the seeds, after we cut the lid very carefully. We will use that lid

Zucchini and peppers stuffed with tomato sauce

We wash the peppers, remove the lids (but keep them) and shake all the seeds. courgettes


Peppers stuffed with meat

Peppers stuffed with meat, that's what mom had to tell us and we were already rushing into the kitchen to see how long it would take for us to sit down at the table. The other day I was lucky enough to find some medium peppers, perfectly suitable for the recipe for stuffed bell peppers. I also went to the butcher's and bought not very greasy pork, chopped on the spot, and, a few hours after I returned home, my kitchen was invaded by the unmistakable aroma of stuffed peppers.

My father was a fan of fasting peppers stuffed with rice, carrots, onions and mushrooms, but my brother and I were looking for stuffed meat. Mommy used pork for peppers, sometimes combining it with minced beef, important for this recipe is not to use very fatty meat, the proportion would be somewhere around 80% meat and 20% fat for some tasty stuffed peppers.

The pepper recipe with sauce is very simple, it is important to use the best quality ingredients. I do not recommend you to buy already minced meat, it is best to buy fresh meat and chop it at home or ask it to be minced on the spot, so we know exactly what we put in our stuffed peppers. Bell peppers must be medium, if you have them in the garden or you find them in the market, you are more than lucky, they will surely have an absolutely wonderful taste.

Stuffed Peppers & # 8211 Ingredients (7 Medium Fat Peppers)

  • 600 g minced pork, not very fatty
  • 7 medium bell peppers
  • 1 medium white onion
  • 50 g rice with round grain + 4 tablespoons water
  • 1 tablespoon chopped dill
  • 1 tablespoon grated chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon small pepper

Stuffed pepper sauce & # 8211 Ingredients

  • 1 small bell pepper
  • 1 small white onion
  • 100 ml of tomato juice
  • 400-500 ml of water
  • salt

Peppers stuffed with meat & # 8211 How to prepare

Here is my mother-in-law's first secret for meat peppers.

  • Put the rice in a small saucepan, add 4 tablespoons of water and simmer on low heat for about 1 minute, or until the rice absorbs all the water (about 1 minute). Then turn off the heat and let it cool.

  • If we follow this advice, the rice in the composition of the peppers will boil faster and will keep its shape. It's a great trick! You can also use it for sarmale, in cabbage leaves or beef leaves and for other stuffed vegetables.
  • Put the minced meat in a bowl, add the onion, dill and parsley, finely chopped, cold rice, salt and pepper to taste. Knead until you get a compact composition.

  • We cut the lid with peppers, we clean them of seeds and ribs. We wash them and place them on a grill, with the cut side down, to drain well.

The second secret, my mother's, is to make a small incision in the bottom of the peppers. In this way, the sauce enters the lower part of the peppers, so the meat and rice boil faster and evenly.


Steps to follow

First we prepare the stew and start by peeling the tomatoes:
- Wash the tomatoes well.
-Put a pan of water to boil, in the meantime we take care of the tomatoes- we make a cross-shaped cut in the shell, not deep.
-When the water starts to boil, let the tomatoes in it. We keep them in water for no more than 2 minutes.
-We take them out with a spatula and put them in a bowl with cold water, let them cool a bit.
-Then peel them lightly.

And we follow the steps exactly as in the tomato stew recipe:
-Peel the onion and cut it into large slices.
-We fry it in a larger pan with a little sunflower oil.
-Cut the peeled tomatoes into large slices, so for the salad.
-And after the onion has browned a little, add the chopped tomatoes and a bay leaf to the pan, mix well and let everything cook for about an hour, over medium heat.
-Salt and pepper to taste.

We wash the peppers and dry them with a towel or kitchen paper so that no drops of oil jump when we let them into the kettle.

We fry them in a pot with a lot of oil, until they brown well.

Then carefully remove them with a spatula in a bowl and let them cool a bit, then peel them.

They are very tasty. serve peppers with tomato stew.
Good appetite!


What we need for the recipe for peppers and zucchini stuffed with rice and meat:

  • -1 kg of minced meat
  • -150 g of rice
  • -300 g onion
  • -1 carrot ras
  • -100 g celery root, breed
  • -2 teaspoons salt
  • -1 pepper knife tip
  • -10 coriander seeds
  • -5 boils ienibahar
  • -1 g pathway
  • -half a teaspoon of thyme or a sprig
  • -1 tablespoon topped with tomato or pepper paste
  • -a few strands of green celery and dried dill sticks (optional)
  • -1 bay leaf
  • -1 l tomato juice
  • -1 cup of borscht a little or juice from 1 lemon

Method of preparation

Stuffed peppers, boiled in tomato sauce

We clean the bell pepper from the seeds, after we cut the lid very carefully. We will use that lid

Zucchini and peppers stuffed with tomato sauce

We wash the peppers, remove the lids (but keep them) and shake all the seeds. courgettes