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Peppers stuffed with rice and fasting vegetables

Peppers stuffed with rice and fasting vegetables


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Peppers stuffed with lots of vegetables and rice, here's an alternative for fasting days!

  • 5 colored bell peppers
  • 150 g of rice
  • 1 onion
  • 150 gr corn
  • 200 gr red beans
  • 150 gr tomatoes
  • chopped green parsley
  • dill chopped
  • salt and pepper to taste
  • 200 gr tomatoes in broth
  • 1 cup of water
  • 2 tablespoons oil
  • a few sprigs of fresh thyme

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Peppers stuffed with rice and fasting vegetables:


  • Boil the rice and let it cool in a bowl.



  • Then put the canned corn on top, drained well, canned red beans, drained and washed, diced tomatoes, finely chopped onion and season to taste with salt and pepper.



  • Then add finely chopped parsley and green dill and mix well.



  • Remove the stalks from the peppers and keep the lids.



  • In a bowl that will go in the oven, put the tomatoes in broth, oil, a little salt and pepper and thyme sprigs.



  • Place the peppers and fill them with the rice composition, pressing well.



  • Put the pepper caps on top and pour a cup of water.



  • Put the lid on and put the pot in the oven heated to 200 degrees C and let the peppers cook for an hour.



  • In the end, sprinkle dill on top.




Ingredients needed for the fast stuffed pepper recipe

To start, you need to remove the following ingredients from the pantry:

- five large bell peppers
- two cups of pre-cooked white or brown rice
- three small tomatoes, cut into cubes
- a cup of boiled corn kernels
- two cups of boiled red beans
- two grated carrots
- a cup of black olives, cut into rounds
- two chopped onions and three cloves of garlic
- five tablespoons of tomato sauce
- salt, pepper and spices to taste
- chopped dill or parsley, for garnish when serving.


Preparation of fasting stuffed peppers with rice and mushrooms

I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.

Below you will also find the recipe in video format, where you can see exactly how I made the pepper filling, how I placed them in the pot and what they looked like when I took them out of the oven.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!


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(5 points / total votes: 40)

Mona 9 years ago - 27 October 2008 14:54

Re: Vegetarian stuffed peppers

very inspired recipe, exactly to my taste. as if you had read my thoughts. mmm I can't wait to eat

Ioana 9 years ago - 27 October 2008 15:26

Re: Vegetarian stuffed peppers

corina 8 years ago - March 3, 2009 10:45 AM

Re: Vegetarian stuffed peppers

Ioana 8 years ago - March 3, 2009 11:22 AM

Re: Vegetarian stuffed peppers

no, if you close the sealed tray so that water vapor doesn't come out, the rice will be done in that steam, and an hour is enough.

maria 8 years ago - 25 April 2009 00:31

Re: Vegetarian stuffed peppers

ramisimion 8 years ago - 9 October 2009 23:39

Re: Vegetarian stuffed peppers

today being friday i said they are very suitable for. dinner, that's how it was, very easy and simple to prepare, guaranteed success.

Ana 7 years ago - 8 October 2010 15:14

Re: Vegetarian stuffed peppers

it looks delicious, I will try the recipe too. Thanks for the excellent networks offered, and we expect more based on vegetables. Only good

nicoleta 7 years ago - 20 December 2010 21:44

Re: Vegetarian stuffed peppers

perfect for post
I kiss your hands, you are an angel

Daisy 6 years ago - 27 October 2011 19:30

Re: Vegetarian stuffed peppers

Does it matter if I keep the stuffing for the peppers, but instead of cutting the peppers and putting them in the oven (I don't think I'll keep the bottle for 1 hour) to boil them in the classic version? Thanks.

Ioana 6 years ago - 27 October 2011 19:32

Re: Vegetarian stuffed peppers

but there is not much difference in the cooking time between the two variants.

Vulpe C. 6 years ago - 23 November 2011 16:36

Re: Vegetarian stuffed peppers

I would like to know what rice did you use, basmati or simple long grain?
With

Ioana 6 years ago - 24 November 2011 08:34

Re: Vegetarian stuffed peppers

I usually have headscarves in the house, so most likely I used that one.

diana 5 years ago - 26 April 2012 19:52

Re: Vegetarian stuffed peppers

it looks very good, I'll try to keep it clean

Minute 2 years ago - April 18, 2015 6:42 PM

Re: Vegetarian stuffed peppers

Corina 10 months ago - 10 May 2017 00:26

Re: Vegetarian stuffed peppers

Do all vegetables have to be slightly hardened or left like this?

Ioana 10 months ago - 10 May 2017 09:39

Re: Vegetarian stuffed peppers

cruel, not to be hardened. the juice that will leave it in the oven will be absorbed by the rice.


Peppers stuffed with vegetables and rice

We wash and clean (as appropriate) the vegetables. We leave the washed rice in hot water.
We put the wok on the fire with a little oil.
Finely chop the onion, donut and pepper and sauté. Then add one by one, stirring after each one and letting it harden slightly: diced eggplant, sliced ​​leek, diced zucchini and finely chopped peeled tomatoes.

At the end, add the drained rice, salt, pepper and curry and let it cook for another 5 minutes, stirring occasionally.

We wash the 8 peppers, cut the top and with a teaspoon we remove the back with seeds.
Fill each pepper with the above composition and place them in a heat-resistant dish (pot with lid).


Peppers stuffed with rice and vegetables

Broccoli is cleaned, the inflorescences are separated and each of them is cut into thin slices, the carrots are put on a large grater, the zucchini are chopped into cubes, the onion is finely chopped.
Grind the garlic in a mortar, with the spices, greens and two tablespoons of oil.

Heat a non-stick pan in which you put two tablespoons of oil, then cook the onion until it softens a little, about 5 minutes, add the carrot, leave for 5 minutes, stirring often, then the zucchini, cook for another 3 minutes, then the rice, 3 minutes, broccoli and the mixture of spices with garlic that is left for another 3 minutes. On top of all this, add a bay leaf, a little salt and pepper, plus 950 ml of lukewarm water.
Boil everything with a lid for 20 minutes, until the vegetables and rice absorb the water.
Meanwhile, preheat the oven to 220 degrees Celsius, place the pepper halves in a tray lined with baking sheet, sprinkle with a little oil, sprinkle on each, salt, pepper and fill with rice and vegetables.
On each half of the pepper, put a little balsamic vinegar cream and a few drops of oil.
Bake the peppers for about 35-40 minutes, until their skin is slightly softened (they will be tested with a fork).
When ready, serve with a sweet and sour sauce next to it!
Good appetite!


Prepare the peppers, cut the stalks and remove the seeds, rinse and drain on the sink.

Peel a squash, grate it and fry it in oil, peel the onion, chop it and put it over the leek when it changes color, turn off the heat and pour the frying pan into a bowl.

Rinse the rice, boil it with a little water and, when the rice absorbs the water, pour it over the leeks and onions, add the oregano, the mushrooms given through the mincer, the malai, the soy, the courgette juice, the donut broth, salt and homogenize the composition, then fill the peppers, put the stalks back together. Put them in a pot, add water, put a lid on and simmer in the oven.


RECIPES Lent-filled peppers with rice and mushrooms

The recipe is as light as it is tasty. The ingredients are simple and can be enjoyed by anyone, maybe you already have them at home and you can get to work.

If you are not fasting, know that they work great, served with a fatter yogurt or sm & acircnt & acircnă. Don't forget to sprinkle them with a little fresh parsley, both for appearance and for a fresh aroma!

ingredients

4 fresh or frozen bell peppers
50 ml oil
1 large onion
1 carrot
approx. 350 g fresh mushrooms (or 250 g frozen)
150 g round grain rice
3 tablespoons tomato broth with kapia pepper (or other tomato juice, tomato cubes, broth, etc.)
2 tablespoons flour
salt and pepper to taste
thyme, bay leaves
fresh parsley to serve

Preparation instructions

Finely chop the onion, put the carrot on the grater and fry them in a little oil.
When the onion becomes glassy, ​​add the finely chopped mushrooms and let them harden, stirring from the mixture until they soften and leave a little juice.
Put the washed rice in a pan with some water, mix and leave it for 1-2 minutes to absorb the vegetable flavors. If the juice left by the mushrooms is not enough, add very little water.
Put a tablespoon of broth, a little freshly chopped parsley, salt, pepper and the rest of the spices to taste. Add & icircn filling and 2 tablespoons water and mix.
Set the pan aside and let the filling cool slightly, then fill the peppers. If you use frozen peppers, there is no need to defrost them beforehand.
Turn the oven to 180 degrees.
Pass the end of the peppers through the flour, so as to create a film that will not let the filling come out while the peppers are boiling.
In an appropriate size saucepan, add a little oil, the rest of the broth and the rest of the flour dissolved in a little cold water. Add salt, pepper and spices to taste.
Put the peppers in a saucepan, fill with water so that the icing is well covered.
Cover the pan with a lid or aluminum foil and bake for 30 minutes.
After 30 minutes, remove the lid or foil, sprinkle the peppers with the sauce from the pan and let them boil in the oven for another 15 minutes until they are nicely browned.
Serve the peppers stuffed with fasting as they are warm, with freshly chopped parsley. If you are not fasting, you can add yogurt or sm & acircnt & acircnă.


Video: Γεμιστά Ντομάτες και Πιπεριές (June 2022).


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