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Peppers stuffed with mushrooms

Peppers stuffed with mushrooms



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Wash the peppers, cut the stalk and with a teaspoon, dig out the inside of the seeds, wash them inside and drain them with the cut side down.

Cut the mushrooms into small pieces, as well as the onion and put them in a pan with a little water and mix continuously for 10 minutes so that they don't stick. Add the rice, fill with a little water and leave it on the fire for another 10 minutes, stirring and filling. with water if the composition is too dry. At the end it should leave no juice. Salt and pepper to taste and add half of the chopped dill and parsley. Remove from the heat and let cool for a few minutes. teaspoon fill the peppers with the composition. At the end put the cut stalks over the holes.

Put the peppers in a heat-resistant dish, pour over them the tomato pulp mixed with the tomato juice. Cover and bake for 60 minutes. If necessary, turn. Remove the lid and leave for another 30 minutes in the oven. .Remove and sprinkle the rest of the dill and parsley


Peppers stuffed with mushrooms - fasting recipe

Stuffed peppers they are a very strong, practical and easy to do. During the fasting period, you can make stuffed peppers without meat, adapted to your tastes and preferences.

Lent-filled peppers they are as tasty as those stuffed with meat, are very healthy and nutritious and can be eaten by those who fast, but also by vegetarians.

Peppers stuffed with mushrooms they are easy to make, tasty and are a food you can enjoy during this period.

  • 400 g mushrooms
  • 150 g of rice
  • 2 onions
  • 1 carrot
  • 2-3 tablespoons oil
  • 3 tomatoes
  • 1 teaspoon thyme
  • 1 link dill
  • 1 bunch parsley
  • salt
  • pepper
  • 2 bay leaves
  • 500 ml of tomato juice
  • 2 tablespoons flour
  • 6-8 teaspoons bell peppers

Wash the peppers and remove the stalk and seeds.

In a pan with a few tablespoons of oil, put the chopped onion, the carrot put on the large grater and the diced mushrooms. Saute the vegetables for 5-10 minutes, with a little salt and pepper.

After the vegetables have hardened, put them in a bowl, add the washed rice, peeled and diced tomatoes, chopped dill and parsley and thyme. Season with salt and pepper to taste.

The composition is ready and you can fill the peppers, leaving a gap of one empty finger on the surface, because the rice will swell during cooking.

Put the peppers in a pot, upright. Add half a liter of water, tomato juice and bay leaves. Boil the peppers for an hour and a half. Add more water along the way, if needed.

At the end, put a little juice in a bowl and mix with the flour to thicken the sauce. Add over the peppers and cook for another 5 minutes.

Lent-filled peppers are ready and can be served.

You have to see it too.


Peppers stuffed with mushrooms - fasting recipe

Stuffed peppers they are a very strong, practical and easy to do. During the fasting period, you can make stuffed peppers without meat, adapted to your tastes and preferences.

Lent-filled peppers they are as tasty as those stuffed with meat, are very healthy and nutritious and can be eaten by those who fast, but also by vegetarians.

Peppers stuffed with mushrooms they are easy to make, tasty and are a food you can enjoy during this period.

  • 400 g mushrooms
  • 150 g of rice
  • 2 onions
  • 1 carrot
  • 2-3 tablespoons oil
  • 3 tomatoes
  • 1 teaspoon thyme
  • 1 link dill
  • 1 bunch parsley
  • salt
  • pepper
  • 2 bay leaves
  • 500 ml of tomato juice
  • 2 tablespoons flour
  • 6-8 teaspoons bell peppers

Wash the peppers and remove the stalk and seeds.

In a pan with a few tablespoons of oil, put the chopped onion, the carrot put on the large grater and the diced mushrooms. Saute the vegetables for 5-10 minutes, with a little salt and pepper.

After the vegetables have hardened, put them in a bowl, add the washed rice, peeled and diced tomatoes, chopped dill and parsley and thyme. Season with salt and pepper to taste.

The composition is ready and you can fill the peppers, leaving a gap of one empty finger on the surface, because the rice will swell during cooking.

Put the peppers in a pot, upright. Add half a liter of water, tomato juice and bay leaves. Boil the peppers for an hour and a half. Add more water along the way, if needed.

At the end, put a little juice in a bowl and mix with the flour to thicken the sauce. Add over the peppers and cook for another 5 minutes.

Lent-filled peppers are ready and can be served.

You have to see it too.


  1. Wash the peppers well then, with the help of a vegetable knife, cut the back of the peppers round and clean them of seeds. Keep the back of the peppers for later use as lids.
  2. Wash the mushrooms, chop them into cubes and set them aside for a few minutes
  3. Next, peel the carrots and onions. Grate the carrots and cut the onion as small as possible.
  4. Heat the oil in a larger pan, add the onion, cook for a few minutes, then add the grated carrot and mushrooms.
  5. While the vegetables are cooking, wash the rice in a little water and drain it well. Then add it over the hardened vegetables and continue to harden until the rice has absorbed all the water left.
  6. Add the broth, parsley, season with salt and pepper and let the filling cool a little before filling the peppers.
  7. After the pepper filling has cooled, fill each pepper about three-quarters of the volume, then put the lid on. You do not have to add much to their composition, because the rice will not be able to boil. You can also use slices of tomatoes for the caps of the peppers.
  8. Place the peppers side by side in a saucepan, then add enough water to reach the height of the peppers, but not to exceed them.
  9. Put the peppers on the right heat and let them boil until their composition is cooked, and the peppers have softened well.
  10. When the peppers are almost ready, mix separately a tablespoon of flour with two tablespoons of broth and boiled water from the peppers. Pour this mixture over the peppers, mix gently and leave on the fire for a few more minutes. In this way the water in which they boiled the peppers will turn into a delicious sauce.
  11. Serve the peppers with freshly sprinkled dill and warm polenta next to it.

You will have an excellent, healthy and filling fasting stuffed pepper dish. Good appetite!


Peppers stuffed with mushrooms - Recipes

Like all the recipes from Bucovina, which are definitely better - and where the greasy sour cream is squeezed from the household - of course, the one of peppers stuffed with minced meat and mushrooms is no exception. A traditional recipe, only good to consider for festive meals, with guests of variety.

  • Ingredients: about 15-20 pieces of bell pepper stuffing - 500 g minced pork / beef (combined), 300 g wild or canned mushrooms, 1 cup rice, 5 finely chopped walnuts, 1 cup sour cream (minimum 30%), 2 eggs, 1 large onion, 1 large carrot, dill and green parsley (one link each), salt, pepper, paprika, dried thyme, oil and butter for frying the boiling sauce - 1 cup thinner broth, 1 cup dry white wine, 3 well ripened tomatoes, 200 gr smoked ribs, 2 bay leaves, dried thyme, salt, peppercorns.
  • Preparation: cook in hot oil and a cube of chopped onion butter, together with the mushrooms cleaned, washed, squeezed well (not to be soaked with water) and finely chopped. After 2 minutes, add the grated carrot and the minced meat and leave everything to harden a little, then set the composition aside. Put the well-washed rice, chopped walnuts, sour cream, eggs, chopped greens, salt, pepper, paprika and thyme on top, then mix everything well and set aside for half an hour.
    The peppers are well washed and cleaned of seeds, after their heads are cut with tails, then they are left to dry a little. After filling each pepper with that composition of meat and mushrooms with a spoon, cover them with the lids resulting from cleaning and place them in the pot, with the lids up, next to each other (preferably in a clay pot with a lid). Also in the pot add the cup of homemade broth, white wine, diced tomatoes, smoked ribs cut into slices, thyme, bay leaves, salt, peppercorns and fill with water until the peppers are covered in three quarters.
    Put the covered pot with a lid in the preheated oven, leaving it to boil for about 1 hour, then remove the lid, to brown the peppers for another 15-20 minutes, thus reducing, to be more delicious, the sauce. in which they boiled.
  • How to serve: peppers stuffed with meat and mushrooms are served hot, sprinkled abundantly with their sauce, along with a thicker polenta and a glass of wine.

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Transylvanian stuffed pepper soup. Step by step recipe!

As you probably already know, I am Moldovan. I was born and raised in Moldova and, as such, most of the recipes on the blog somehow reflect this origin. But I also like dishes specific to other areas and I even tried to make some of them.

I even promised you some time ago that you will also find here traditional Transylvanian recipes. I have already published the goulash recipe (see here) or the beaten bean recipe (see here). Well, today I'm going to tell you how she's famous stuffed pepper soup.

It's just that I won't actually tell you, we have a guest who will do this for me, for you. My dear friend from Căsuța Laurei is a perfect housewife and she knows how to cook Transylvanian recipes, from the area where she lives, that is from Sibiu.

There are many variants of this recipe, especially since Transylvania is a complex region from a gastronomic point of view and each corner has its own specificity. As well as the other regions of the country, let's face it.

Laura's version is the one made with yolk but you can also put cream directly on the plate. It depends on everyone's tastes or how they used to do it at home. To make such a stuffed pepper soup, Laura recommends us to use peppers from the small ones, no bigger than the palm bridge.

As it is difficult to assess the exact amount that will fit in the peppers, because it depends on their volume, she recommends that we have a little more meat than we thought we would need. What we have left can be used to make 2-3 meatballs to add to the soup, next to the peppers.


Ingredients for stuffed peppers in the oven

Of course, the complex taste of this dish is perfect for the minced meat we use and the spices used. Probably every housewife has a recipe for stuffing inherited from the family, similar to that of sarmale. I prefer to buy pieces of meat (pork and beef or just pork) that I can chop at home. The minced meat must be fatter (be it the flesh but also the neck or breast of the pig) to obtain an airy and juicy filling. This is also true of sarmale, meatballs or small homemade.

In addition, I add onions, rice, salt, pepper, dried thyme and chopped greens: dill and green parsley. A little sweet paprika gives a more pleasant color to the filling. The rice for meat fillings is one with a round grain and boils quickly. It is compared to 10% of meat: that is, to 500 g of meat we put 50 g of rice.

You can also use chicken, boneless and minced meat at home & # 8211 see the recipe here.

I cook it for 1-2 minutes together with the onion until it becomes glassy and it is impregnated with the surrounding flavors. The rice should NOT be boiled (not even half) before mixing with the minced meat! During cooking, it will absorb water from the meat and the surrounding water from the sauce, binding the filling but also the sauce.

I don't thicken the tomato sauce with flour and I make it from homemade tomato juice (see recipe here) or from passata to box or bottle.

From the quantities below results 5-6 stuffed peppers in the oven, depending on their size. Mine had approx. 8-9 cm long and about 6 wide. Each medium pepper contains about 100 g of filling (meat, rice, onions, spices).


Ingredients

1. Preheat the oven to 200 °. Cut the peppers in half and remove the stalk and seeds.

2. In a pan, in the 2 tablespoons of butter and olive oil, cook the mushrooms, garlic, onion, adding salt and pepper. After 1-2 minutes, turn on low heat and leave the composition for 20-30 minutes.

3. Towards the end, add the thinly sliced ​​ham and leave the pan on the fire for 3-5 minutes.

4. Meanwhile, place a slice of cheese in each half of the pepper, fill the pepper with the composition from the pan, then place another slice of cheese on top of the composition.

5. Bake the peppers in a pan for 15-20 minutes, or grill them with wood, for a much richer flavor, until the cheese becomes a dark golden crust.


Peppers stuffed with bulgur and mushrooms

Since with my Ninja Skija, we allow ourselves to eat at dinner and dishes that would normally take longer to cook. I was skeptical before I bought it, but every day I am more satisfied. Not necessarily the brand, but why it makes an instant I can in general, because I am firmly convinced that others do the same thing. So the stuffing stuffed with bulgur and mushrooms.

Ingredient:

  • 1 large onion
  • 1 large carrot
  • 1 clove garlic
  • a handful of parsley
  • 200 gr brown mushrooms
  • 1 cup well-washed bulgur
  • 4 lg tomato juice / broth without salt
  • 3 lg of inactive yeast flakes
  • 6 medium bell peppers
  • 4 grated tomatoes
  • 1 bay leaf
  • 2 +2 lg extra virgin olive oil

How I proceeded:

  • I chopped the onion and garlic, grated the carrot and smothered them with 2 lbs of oil and water in a pan (I used a chopper to make everything quick)
  • I added the chopped mushrooms and continued to simmer for another 5 '
  • I added the bulgur and tomato juice and continued to cook until the liquid dropped
  • after removing from the heat, I added the yeast flakes and chopped parsley and mixed the composition
  • I cut the caps of the peppers and cleaned them of seeds, after which I filled them with the composition of bulgur and mushrooms, about 3/4 of the peppers (bulgur swells when cooked)
  • I covered the peppers with the cut lids so that the filling did not dry out during baking
  • I placed the grated tomatoes, the bay leaf and the 2 lg of olive oil on the bottom of the baking dish, and on top of the pepper
  • I cooked in Ninja: I put 10 & # 8242 on pressure (high), I left 6 & # 8242 on natural pressure release, after which I released the pressure quickly by opening the valve, after which another 15 & # 8242 on the function baking, at 190 degrees
  • if they will bake in the oven, approx. 45-50 & # 8242 in a covered pot, at 190 degrees, heat up and down
  • we have them, served with sour cream (optional)

In the version with rice or a gluten-free cereal, they can also be offered to children with gluten intolerance.


Peppers stuffed with mushrooms

1. Put the milk and egg in a bowl and beat with a little salt. Cut the mini baguette into cubes and soak in this composition. Meanwhile, wash and cut the peppers on the ends and clean the seeds. The pepper caps are carefully cut and stored to be placed on top in the final phase.

2. Cut the bacon and fry it in its own juice until browned in a Teflon pan. Add the cumin seeds over the bacon, chop the onion into suitable pieces and fry it together with the other ingredients. At the end, add the chopped mushrooms and let them harden. The composition is seasoned with salt and pepper to taste.

3. Fill the already prepared peppers. Grease the pan with butter or oil, place the stuffed peppers, place a cube of butter on each pepper, cover with the preserved caps and put in the oven at a temperature of 180 ° C for 20 minutes. Garnish with basil leaves.


Peppers stuffed with cheese and dill or with spicy cream cheese & # 8211 appetizer

Peppers stuffed with cheese and dill or with spicy cream cheese & # 8211 appetizer. Appetizer recipe from bell peppers stuffed with two creams of cottage cheese (körözött). Spreads or canapes with slices of pepper and cheese. Festive appetizer recipes. New Year's Eve recipes.

This appetizer made of peppers stuffed with cheese is very easy to prepare and does not require cooking. The colored bell peppers above were prepared by my daughter in her dorm room. She is a student abroad and in the first week they were asked to bring a plate with a favorite dish, which reminds them of home.

I live in Arad, I was born in Cluj and I had grandparents in Sibiu. In all these 3 locations the so-called spicy cheese cream was made körözött & # 8211 a Hungarian recipe that you can read here. It is about cottage cheese (sweet, fatty) rubbed with soft butter, cumin, sweet or spicy paprika (paprika) and finely chopped onion. I have to tell you that these peppers filled with cream cheese also remind me of my childhood because my grandmother used to put them as snacks on trips or when I went to the pool. He would pack me 1-2 peppers stuffed with cheese in a napkin (whole, not sliced) and put 2 slices of bread next to me. We ate them like ice cream (the cornet being the pepper). A delight!

And now we often make körözött for daily consumption because it keeps well in the refrigerator (in a closed box). My daughter loves this cream cheese and thought of presenting it to her college colleagues. Anyway, they were asked to make the dish simple, cold, easy to eat & # 8211 so no cooked food to wear. In the dorm room in the Netherlands my daughter has a small compact kitchenette (sink, small worktop, 2 electric hobs without oven and a small built-in refrigerator) so it can not be carried out as in a normal kitchen. That doesn't mean he can't cook some basic dishes & # 8211 he generally makes cream soups, pasta, stews. I even documented there a creamy chicken flour soup with vegetables & # 8211 see here.

This time he chose an appetizer that is prepared without fire and that is available to anyone. In addition to the spicy cream cheese, he chose to make a simpler filling with dill, onion and garlic. Both were delicious! She prepared everything and I took pictures (I was still there when college started in August).

The cottage cheese in this recipe is sweet, fatty, well drained of whey. I found cottage cheese (Lidl in the Netherlands) in local supermarkets. If you can't handle it, you can make your own cow's milk cheese at home. the recipe here.

The quantities are indicative and depend on the number and size of peppers you want to fill. There are about 10 slices of each pepper stuffed with cheese. Anyway, if you have extra cream cheese left, there are no baths because they can be served separately in small bowls. Don't throw it away!