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Peppers stuffed with mushrooms

Peppers stuffed with mushrooms

First we chop the mushrooms, and we clean the onion and cut it into small pieces.

Saute finely chopped onion with mushrooms for 7-8 minutes in hot oil. Add the rice, salt and pepper and let it cook for another 3-4 minutes, stirring constantly.

We wash the peppers and remove the stalks. We cut the tomatoes in 2, cut their stalks and clean them of seeds.

Fill the peppers with rice composition about 3/4 and put them in the pan.

Separately make a sauce from broth, water, salt and pepper and pour it over the peppers placed in the pan.

Put in the preheated oven at 200 degrees for 55-60 minutes and, from time to time, turn the peppers in the pan.

Good appetite!


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. So & # 8230ardard 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 MUSHROOMS - summer appetizer, without thermal preparation

This unique appetite is presented by Corina Bacalu, culinary artist and author of raw-vegan recipes. It can be prepared by anyone, regardless of the experience or skills they have in cooking, as it is not a recipe that requires thermal preparation.

Everything is raw and natural. As a result, and healthy! Seasonal fruits, vegetables and greens should be eaten as much as possible fresh, without boiling, baking or frying.

Peppers stuffed with raw-vegan mushrooms

Each plant food has a specific flavor and a natural flavor that must be rediscovered by our tastes altered by refined products and commercially available additives.

Peppers stuffed with mushrooms - recipe

If you have stomach problems, it is not advisable to eat raw mushrooms, as this preparation suggests. However, you can marinate them in a solution of water, vinegar, oil and spices, or of oil and soy sauce.

• 2 capsicums
• 10 mushroom mushrooms
• 4 strands of green parsley
• 2 garlic cloves
• 3 tablespoons oil
• 4 teaspoons of mustard
• salt to taste

There are two ways to prepare mushrooms. Either you clean them from the outer layer and don't wash them anymore, or you just wash them under a stream of cold water. By washing they lose their natural taste and aroma.

Chop the mushrooms into small cubes and place in a bowl. Add the finely chopped (or crushed) garlic, the washed, squeezed and finely chopped parsley, the oil, the salt and finally the mustard.

Mix with a wooden spoon and taste (maybe you need more salt or mustard - for a more bound composition). You can also season with a little pepper if the mushroom composition seems too sweet.

Wash the kapia peppers and cut them in half lengthwise. Remove the stalk with the seeds and fill each half with the previously prepared mushroom mixture.

Level and place the stuffed peppers on a plate. Garnish with spinach or lettuce leaves if you have guests, or if you want the little ones to be more attracted to serving this healthy appetizer.

Source: Baby Boom, Boats of peppers and mushrooms: http://www.babyboom.ro/barcute-de-ardei-si-ciuperci/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Stuffed peppers

I bought some very fragrant garden peppers and I immediately thought they were perfect for stuffing. And I thought about them for so long. I quickly made a mixture of buckwheat, lentils, mushrooms and whatever else fell into my hand, I filled them and put them in the oven.

They are extraordinarily good, they are ideal to be served as a main course, with hot polenta.

From the ingredients below I filled 8 medium peppers.

INGREDIENT:

  • 300 g mushrooms
  • 200 g lentils
  • 100 g buckwheat
  • 1 onion
  • 1 carrot
  • 3 tomatoes
  • 100 ml broth
  • parsley
  • paprika
  • walnuts
  • thyme
  • salt pepper
  • for the sauce: 300 ml broth, thyme, 2 bay leaves, salt.

METHOD OF PREPARATION:

1. Soak the buckwheat overnight.

2. Wash the lentils in several waters and boil them for 20-40 minutes. When it is ready, we strain it and pass it through a stream of cold water.

3. Wash the peppers and remove the stalk, clean them of seeds and let them dry. We don't throw away the stalks, we clean them too, we cut their tails and we keep them because we will close the peppers with them after we fill them.

4. Peel the onion, finely chop it and fry it for 2 minutes in a tablespoon of oil, over low heat. Add the washed and sliced ​​mushrooms, cover with a lid and leave until soft. Put the grated carrot, lentils, broth, 2 peeled and finely chopped tomatoes, thyme, paprika, salt and pepper. Let the vegetables cook for another 5 minutes. Then turn off the heat, add the buckwheat (which I strained with water), finely chopped green parsley and ground walnut kernels.

5. Fill each ardel with the mixture made with a spoon, close each one with its back and place them in a saucepan, standing, with the lid up. We cut a tomato and put it on the bottom of the pan. And after we finish putting the peppers, we mix 300 ml of broth with hot water, thyme, 2 bay leaves and salt and pour over the peppers. Cover the peppers with this sauce, put a hard lid on top or with a plate and put the pan in the oven (preheated), at 200 g until it starts to boil, then give the temperature at 170 g. The total cooking time is 1 hour and 20 min.


Recipe for stuffed peppers

Ingredients

  • 700 gr minced pork, turkey or chicken or mixture
  • 70 gr of rice
  • 8 & # 8211 10 bell peppers
  • 2 onions
  • 150 gr mashed tomatoes or 100 ml broth
  • ½ dill connection
  • ½ parsley link
  • A teaspoon of salt
  • A teaspoon of ground pepper
  • A teaspoon of sweet paprika
  • A teaspoon of tomato paste
  • 2-3 bay leaves
  • 500 ml of tomato broth or 4 large scalded and peeled tomatoes
  • 3 tablespoons oil
  • Salt, pepper, a little sugar and a bay leaf.

Optional: a whole egg or just the egg yolk.

Method of preparation

Finely chop the onion and fry in a little oil. Add a pinch of salt over the onion and leave until translucent. Add the dry rice over the onion and cook for 2-3 minutes. Add a few tablespoons of water and let the rice and onion boil for a while, until the rice absorbs all the water, about a minute. Remove from the heat and allow to cool.

Place the minced meat in a large bowl. When the rice and onion have cooled, add it over the meat, and put the spices, salt, pepper, paprika, finely chopped greens, egg or just the yolk, tomato paste and mix everything very well until you get a homogeneous composition.

Stuffed peppers

How to prepare stuffed peppers for the oven

Wash the peppers and cut a cap on top, near the stalks, then carefully remove the seeds. Add with a spoon a part of the composition of minced meat and rice in the pepper, but without filling them completely, because the rice will swell during cooking and still needs space. Depending on your preferences and taste, you can cover the pepper meat on top with a lid made of a thin slice of tomato.

Learn how to make a homemade drum according to the best recipe

How to make juice from fresh tomatoes

If you want to make a sauce from fresh tomatoes, you have to wash the tomatoes and increase them a little with a knife. Put boiling water in a small bowl and soak each tomato in water for about 10 seconds. Remove from the water and allow to cool, then peel. Put the boiled tomatoes in a blender and make a sauce. You can also use broth from the box if you prefer.

Peppers stuffed with minced meat and rice are placed in a larger tray on the bottom of which you put 2 tablespoons of oil. Place them next to each other, and top with enough tomato sauce to cover all the peppers. Fill with a little more water if needed. Add a little salt, bay leaves and bake for about 60 minutes at 180 degrees C.

Halfway through the cooking time, open the oven and the stuffed peppers are turned on the other side to cook evenly. If the sauce drops too much, you can add a small cup of hot water.

Stuffed peppers are served warm with sour cream on top and freshly sprinkled greens.

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Peppers stuffed with mushrooms (fasting)

Stuffed peppers are a kind of traditional food, very popular in Romanian cuisine. Apart from the classic version, with minced meat, you can make peppers stuffed with vegetables, perfect for fasting periods or when you simply want a light, meat-free dish.

Today we offer you a delicious recipe for peppers stuffed with mushrooms and rice, filling and easy to make. All you need are a few ingredients, and the peppers will be ready faster than those stuffed with meat, because they don't require as much cooking time.

  • 6-8 bell peppers
  • 500 g mushroom mushrooms
  • 120 g of rice
  • 2 onions
  • 1 bunch parsley
  • 1 link dill
  • 2 tomatoes
  • salt
  • pepper
  • 3-4 tablespoons oil
  • 500 ml of tomato juice

Wash the peppers and clean them of the spine and seeds. Let them drain while you take care of the filling.

Finely chop the onion and mushrooms. Put the onion to harden in a few tablespoons of oil. When the onion has become translucent, you can add the cleaned and diced mushrooms.

Season with salt and pepper and mix. Leave on the fire until the water left by the mushrooms has evaporated. Peel a squash, grate it and cut it into cubes. Finely chop the greens and add everything to the pan.

Mix well and leave until all the liquid has evaporated. Add the washed rice and turn off the heat. Taste and, if necessary, add more salt and pepper.

Fill the peppers with this mixture, taking care to leave half an inch empty on top, because the rice will swell.

Put a little oil in a saucepan and lightly brown the stuffed peppers on each side. This trick will give them a special flavor. When the peppers have browned, pour the tomato juice over them and bake for 40-45 minutes.

Serve with fresh bread, greens and sour cream.

You have to see it too.


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.


How do I prepare the recipe for soft and fluffy buns, filled with mushrooms?

1. Knead the dough for the first time. Sift flour, add dry yeast, sugar, water and salt and knead a dough. Gradually add the oil, continuing to knead. Roll out the dough, 20-30 times.
2. Knead for about 10 minutes, not much, but throwing the dough, you will see that it becomes finer. Cover with a napkin or cling film and leave to rise.
3. Now we make the mushroom filling. The mushrooms are cleaned, the bottom of the foot, which has soil, is cut, and it is washed with a stream of cold water, very quickly. They are placed on a thick napkin, so as not to absorb water. Cut into cubes.

Soft and fluffy buns, filled with mushrooms

4. Put the oil (OR BUTTER IF YOU DON'T FAST) in a pan, add the diced onion and let it simmer, stirring constantly, for 3-4 minutes. We don't fry onions, just to make them slightly translucent.
5. Add the mushrooms, garlic and a pinch of salt, taking 3 fingers. Put the lid on, reduce the heat and leave for 10 minutes, stirring occasionally. The mushrooms will leave their water, so everything will suffocate nicely.
6. When the liquid has dropped, turn off the heat, adjust the taste of salt and pepper and leave to cool.
7. After cooling, add the chopped greens and mix.
8. The dough has risen enough, turn over on the table and break into 15 equal pieces. Make balls that are left to rise for 10 minutes.

Soft and fluffy buns, filled with mushrooms

9. Flatten each ball by hand and place the filling in the middle.
10. Join the edges and return the ball shape.
11. Place in a tray lined with baking paper, with the lid down. Above be the smooth part. Leave to rise again for about 20 minutes.
12. Grease the buns in plenty of warm water so that they do not have a thick skin.
13. Bake in the preheated oven at 160 degrees, fire up and down (minimum fire in gas ovens) for 10 minutes, then increase the heat to 180 degrees until the end. Baking takes 25-30 minutes.
14. When they are red and beautiful, take them out on a grill or on a thick napkin, grease them with warm water on all sides and leave them to cool. In this way the shell will be fine, thin, not hard and thick.

Tips from Gina Bradea

-You can use onions and green garlic, not dried.

-If you like it more spicy, you can use finely sliced ​​hot peppers.

-In the filling you can also add bell peppers, sun-dried tomatoes, a drop of nutmeg, thyme, cheese bag cheese if you are not fasting & hellip


Peppers stuffed with mushrooms (fasting)

Stuffed peppers are a kind of traditional food, very popular in Romanian cuisine. Apart from the classic version, with minced meat, you can make peppers stuffed with vegetables, perfect for fasting periods or when you simply want a light, meat-free dish.

Today we offer you a delicious recipe for peppers stuffed with mushrooms and rice, filling and easy to make. All you need are a few ingredients, and the peppers will be ready faster than those stuffed with meat, because they don't require as much cooking time.

  • 6-8 bell peppers
  • 500 g mushroom mushrooms
  • 120 g of rice
  • 2 onions
  • 1 bunch parsley
  • 1 link dill
  • 2 tomatoes
  • salt
  • pepper
  • 3-4 tablespoons oil
  • 500 ml of tomato juice

Wash the peppers and clean them of the spine and seeds. Let them drain while you take care of the filling.

Finely chop the onion and mushrooms. Put the onion to harden in a few tablespoons of oil. When the onion has become translucent, you can add the cleaned and diced mushrooms.

Season with salt and pepper and mix. Leave on the fire until the water left by the mushrooms has evaporated. Peel a squash, grate it and cut it into cubes. Finely chop the greens and add everything to the pan.

Mix well and leave until all the liquid has evaporated. Add the washed rice and turn off the heat. Taste and, if necessary, add more salt and pepper.

Fill the peppers with this mixture, taking care to leave half an inch empty on top, because the rice will swell.

Put a little oil in a saucepan and lightly brown the stuffed peppers on each side. This trick will give them a special flavor. When the peppers have browned, pour the tomato juice over them and bake for 40-45 minutes.

Serve with fresh bread, greens and sour cream.

You have to see it too.


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