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Stuffed peppers

Stuffed peppers


We wash the peppers well and remove the back of the seeds well soon.

Mix the minced meat with small diced onions, the 2 eggs, salt, pepper, thyme and well washed rice.

With this composition we fill the peppers (we don't fill them at all, we have to leave a little space because the rice increases its volume)

We cover the stuffed peppers with tomato slices. We place them "standing" in a pot with high walls, we pour the borscht then we pour water to cover the peppers. We put the lid on them and boil them over low heat. harden in oil. Pour the obtained paste over the peppers towards the end.

We serve it warm with sour cream.


Peppers stuffed with meat

Do not spend the summer without cooking at least a few times peppers stuffed with meat. I used to use rice for the filling, and I left the peppers whole, cutting only a cap. For some time I have chosen to fill them in half, and rice has not been part of my diet for at least 3 years. The peppers cook faster that way and I find them tastier. How do you prefer them?

  • 2 bell peppers
  • 300 g minced meat (I used beef mix with pork)
  • 1 small onion
  • 1 red
  • greenery, garlic
  • 1 or
  • parmesan race

In the olive oil, lightly fry the chopped onion, then the meat, stirring, until it changes color. Add the peeled and diced tomatoes and keep on the fire for about 5 minutes. Put the chopped greens and garlic, then turn off the heat. After the composition cools down a bit, add the egg.

Wash the peppers, cut them in half and clean the stalks and seeds. I leave the tails for a nice look. Fill the pepper halves with the meat filling. Cover the form with a lid or aluminum foil. Place in a preheated oven at 200 degrees C for about 25-30 minutes. Remove the lid, sprinkle Parmesan over the peppers and put the tray in the oven for 5-10 minutes.

TOTAL: 795 grams, 1144.5 calories, 78.2 protein, 76.7 fat, 23.6 carbohydrates, 7.3 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


What do Romanians cook for the holidays? Over 450,000 hits for the cake alone in 2020

Of course, we could not do this analysis without observing the behavior of Romanians in the holiday kitchen. Compared to the figures for 2019, it is clear that interest has increased enormously. Here are the most common dishes on Romanian holiday tables.

In terms of appetizers, Romanians are eager to cook especially beef salad and stuffed eggs. In great demand are the Easter cake & # 8211 at least 400,000 Romanians cooked lamb or chicken & # 8211 cake and the Christmas appetizer cake & # 8211 60,500 hits being recorded in December 2020.

Lamb soup and steak are indispensable when Romanians celebrate the Lord's Resurrection, and Radauti and meatball soup are present on festive meals on December 25.

When it comes to sweets, the surprise was the biscuit salami, more than 200,000 Romanians showing interest in cooking it. Other cakes whose recipes have been sought are: tiramisu, Fanta, Alba-ca-Zăpada and Tosca. But the indispensable cake broke all records in 2020. 220,000 Romanians turned to Jamila's recipe, while others preferred the original or the lightest version, which does not require kneading.


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.

We 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 minced meat and rice

What kind of rice do we use? What is the proportion of meat, onions, rice, spices and greens? How long do stuffed peppers boil? Written recipe and step-by-step video of stuffed peppers.

We put the lid on and now we go to boil, in the oven or on the stove. In the oven, let it simmer for a maximum of 15 minutes, bring to the boil, then reduce the heat to 220 degrees, fire up and down, with ventilation or maximum fire in the gas ovens.

After 1 hour we check a pepper, to see how long it takes to cook.

The first pepper is the best, taken out after an hour of boiling, when everything is still not well boiled & # 128578

Towards the end, add wine, lemon juice or 100 ml of borscht. It takes about 2 hours to cook.

Presentation and serving for the recipe of peppers stuffed with minced meat and rice

Stuffed peppers are served hot, with sour cream or yogurt, hot peppers, bread or polenta, as desired.

They are very good, so you can try the recipe. They are easy to make, and this option, without hardened onions, is easier.

Good appetite and increase in delicious cooking!

I leave another picture, because it looks too good & # 128578 Let me brag, as I deserve.

Stuffed pepper recipe has also been tried by blog readers:


Start by washing the peppers well. Cut the lid and remove the seeds, then rinse the inside with a little cold water. Peel the mushrooms, onion and garlic and cut them into small cubes.

Heat a non-stick pan, then add the oil, onion and garlic. Stir a little and add 2 teaspoons of salt (this will help remove the juice from the onion and will not burn). Cook over low heat until onion is translucent. Add the meat and cook, stirring constantly, until browned (about 5 & # 8211 7 minutes).

You can add the mushrooms, the rest of the salt and oregano. Dissolve the tomato paste in water and pour over the composition in the pan, then add the corn. Stir to blend the composition, cover with a lid and cook for 15 minutes on low heat.

Meanwhile, grease a baking tin with a little oil (preferably 30 & # 21520 cm, ceramic or yena). Place the peppers in 3 rows, 2 peppers in each row. Preheat the oven to 200 degrees C.

Wash the egg, break it in a bowl and beat it a little. When the meat is ready, add the beaten egg over the meat and vegetable mixture, stirring until the egg is smooth. Extinguish the fire. It's time to fill the peppers with meat and vegetables. Put the lids over the peppers.

Place a baking sheet on top and bake the stuffed peppers in the oven at 200 degrees C for 25 minutes. Remove the peppers from the oven, remove the baking sheet and the caps of the peppers. Add the grated mozzarella and put the peppers in the oven (without lids) for another 5 minutes, until the mozzarella melts.


Peppers stuffed with meat

Do not spend the summer without cooking at least a few times peppers stuffed with meat. I used to use rice for the filling, and I left the peppers whole, cutting only a cap. For some time I have chosen to fill them in half, and rice has not been part of my diet for at least 3 years. The peppers cook faster that way and I find them tastier. How do you prefer them?

  • 2 bell peppers
  • 300 g minced meat (I used beef mix with pork)
  • 1 small onion
  • 1 red
  • greenery, garlic
  • 1 or
  • parmesan race

In the olive oil, lightly fry the chopped onion, then the meat, stirring, until it changes color. Add the peeled and diced tomatoes and keep on the fire for about 5 minutes. Put the chopped greens and garlic, then turn off the heat. After the composition cools down a bit, add the egg.

Wash the peppers, cut them in half and clean the stalks and seeds. I leave the tails for a nice look. Fill the pepper halves with the meat filling. Cover the form with a lid or aluminum foil. Place in the preheated oven at 200 degrees C for about 25-30 minutes. Remove the lid, sprinkle Parmesan over the peppers and put the tray in the oven for 5-10 minutes.

TOTAL: 795 grams, 1144.5 calories, 78.2 protein, 76.7 fat, 23.6 carbohydrates, 7.3 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Peppers stuffed with meat

Don't spend the summer without cooking at least a few times peppers stuffed with meat. I used to use rice for the filling, and I left the peppers whole, cutting only a cap. For some time I have chosen to fill them in half, and rice has not been part of my diet for at least 3 years. The peppers cook faster that way and I find them tastier. How do you prefer them?

  • 2 bell peppers
  • 300 g minced meat (I used beef mix with pork)
  • 1 small onion
  • 1 red
  • greenery, garlic
  • 1 or
  • parmesan race

In the olive oil, lightly fry the chopped onion, then the meat, stirring, until it changes color. Add the peeled and diced tomatoes and keep on the fire for about 5 minutes. Put the chopped greens and garlic, then turn off the heat. After the composition cools down a bit, add the egg.

Wash the peppers, cut them in half and clean the stalks and seeds. I leave the tails for a nice look. Fill the pepper halves with the meat filling. Cover the form with a lid or aluminum foil. Place in a preheated oven at 200 degrees C for about 25-30 minutes. Remove the lid, sprinkle Parmesan over the peppers and put the tray in the oven for 5-10 minutes.

TOTAL: 795 grams, 1144.5 calories, 78.2 protein, 76.7 fat, 23.6 carbohydrates, 7.3 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Peel the onion, clean the peppers inside, wash and let dry on a napkin. Chop the onion and put it to harden. Over it add the carrot, half the chopped pepper, chopped tomato into small pieces and finely chopped parsley. Leave it to harden for about 15 minutes, then add the broth and continue to harden for another 5 minutes. Put the meat in a bowl. Saute onions, add rice over meat and mix well, well. One by one, fill the peppers, add water and bring to a boil over low heat. When they are ready, add 2 cups of borscht and let the taste mix for another 10 minutes.


Peppers stuffed with meat

Do not spend the summer without cooking at least a few times peppers stuffed with meat. I used to use rice for the filling, and I left the peppers whole, cutting only a cap. For some time I have chosen to fill them in half, and rice has not been part of my diet for at least 3 years. The peppers cook faster that way and I find them tastier. How do you prefer them?

  • 2 bell peppers
  • 300 g minced meat (I used beef mix with pork)
  • 1 small onion
  • 1 red
  • greenery, garlic
  • 1 or
  • parmesan race

In the olive oil, lightly fry the chopped onion, then the meat, stirring, until it changes color. Add the peeled and diced tomatoes and keep on the fire for about 5 minutes. Put the chopped greens and garlic, then turn off the heat. After the composition cools down a bit, add the egg.

Wash the peppers, cut them in half and clean the stalks and seeds. I leave the tails for a nice look. Fill the pepper halves with the meat filling. Cover the form with a lid or aluminum foil. Place in a preheated oven at 200 degrees C for about 25-30 minutes. Remove the lid, sprinkle Parmesan over the peppers and put the tray in the oven for 5-10 minutes.

TOTAL: 795 grams, 1144.5 calories, 78.2 protein, 76.7 fat, 23.6 carbohydrates, 7.3 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Stuffed peppers 10 recipes. The secrets of the most delicious stuffed peppers

Stuffed peppers. Stuffed peppers are a traditional food in Romanian cuisine. Stuffed peppers are prepared with bell peppers or donuts stuffed with minced meat (usually pork), rice, onions, greens and spices. Serve with sour cream or yogurt. You can also make stuffed peppers and fasting, replacing the meat in the filling with mushrooms, soy or chopped vegetables.