Peppers stuffed with vegetables: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For those who follow a he althy lifestyle, diet or vegetarian diet, it is quite difficult to find suitable recipes that are tasty and he althy, which do not contain meat or animal products. You can choose as a main dish, for example, a salad of fresh vegetables. But it’s hard to fully get enough of just one salad, the feeling of hunger returns very quickly. A good alternative to lunches containing meat, poultry or fish are baked vegetable dishes. Eggplants, zucchini squash or, for example, sweet peppers stuffed with vegetables or mushrooms are good for baking.

Dishes from stuffed vegetables are presented in any cuisine of the world. They are stuffed already cleaned of seeds and pulp, laying minced meat in the vacated cavity. After that, stuffed vegetables are stewed or baked. At the same time, it is very important what filling and spices will be used, because this will determine the taste of the future dish. Usually, in order to make tasty and tender not only the filling, but also the vegetable that is stuffed, theyquench additionally. Served ready dish with sauce.

Lean Peppers Stuffed with Vegetables: Recipe 1

A simple and tasty dish - pepper stuffed with vegetables. Vegetables for the filling are carefully chopped and fried beforehand. Peppers stuffed in this way are baked in the oven. It should be baked until ready, and then poured with tomato sauce, add onion and spices to taste.

Choosing peppers for stuffing

For stuffing, it is recommended to look for a special pepper: sweet gogoshar or ratunda. It differs from the usual bell pepper for everyone in that it has a slightly flattened shape and looks a bit like a pumpkin. Such a vegetable comes in a variety of colors: from bright red to dirty green, but the most important thing is the taste. Compared to ordinary bell pepper, gogoshara has a brighter and richer taste, with a bitter tint, which ideally diversifies and complements the taste of vegetable filling.

The shape of gogoshar peppers is also ideal for stuffing: the fruits do not fall during cooking, so all the stuffing remains inside.

Cooking

The proposed recipe for vegetable stuffed peppers is designed for two servings, it is cooked for an hour, and it will take another 30 minutes to prepare. Check out the ingredient list first:

• Sweet pepper - 4-6 pieces.
• Carrot - 1 piece
• Parsnips (root) - 1 pcs
• Bulbs - 2 pcs
• Garlic - 2 cloves.
• Tomatoes - 3 pieces
• Olive oil - 50 ml.
• Greens (parsley, dill) - to taste.
• Spices - to taste.

Let's look at how to cook peppers stuffed with vegetables, a photo of which can be seen in the article.

In order for the pepper to soften and acquire a rich taste, it is baked before filling.

My fruits, carefully cut a hole with a knife, and pull out the stalk so as not to damage the fruit inside. Otherwise, when it is baked, the walls of the fruit will soften, and the pepper will crack in this place. All seeds are removed from the inside of the fruit. Peeled peppers should be thoroughly washed inside and out, dried with a paper towel.

Seeded fruits must be thoroughly brushed with olive oil before being sent to the oven. This will make the baked fruits soft, ruddy. The temperature in the oven should reach 200-220 degrees. In the process of cooking, the fruits must be rotated and controlled so that nothing burns anywhere. After baking, the peppers become softer, their surface is slightly wrinkled. In about 30 minutes they will be ready for stuffing.

While the peppers are in the oven, you can work on the rest of the vegetables.

Vegetable stuffing

Peppers stuffed with vegetables can be stuffed with any vegetable mixtures, the main thing is that they do not contain too much moisture. For this particular recipe, carrots, parsnip root, common white onion, garlic and hot peppers are used. Prepared vegetables should be thoroughly washed andcut evenly into cubes, approximately like an Olivier salad. Hot pepper inside must be cleaned of seeds and partitions.

Initially, garlic is added to a well-heated olive oil in a saucepan. As soon as it darkens, it must be removed from the saucepan and put cubes of carrots and parsnips there. When they soften a little, onions are added to the mixture. All the vegetables are fried together. Then seasonings are introduced into the mixture: black pepper, a pinch of coriander and thyme. Next, hot peppers are added to the mixture. The filling is thoroughly mixed, within 2-3 minutes it will be ready. Then the vegetables need to be removed from the heat and allowed to cool.

After the vegetables have cooled, the peppers can be stuffed. Vegetables can be packed quite tightly into fruits. After that, the baking sheet is generously greased with olive oil, stuffed peppers are placed on it. They must be sent to an oven preheated to 180 degrees for 25 minutes.

Preparing the sauce

There can be at least two options for sauce for peppers stuffed with vegetables in the oven: in the first case, a light mixture is prepared from a few drops of balsamic vinegar mixed with olive oil, to which a very finely chopped garlic clove is added. You can make a rich tomato sauce, especially if you have unused filling left. Puree of fresh tomatoes, scalded with boiling water, is added to the remaining vegetables so that it is easy to remove the skin and seeds. You can bring the tomatoes to a puree state in a blender. After the tomatothe puree will combine with vegetables, it needs to be darkened for another 15 minutes under a lid over low heat. Then add sugar, s alt and pepper.

Feed

Ready-made peppers stuffed with vegetables are put on a plate and poured over with tomato sauce. Alternatively, you can first pour the sauce into the plate, and put the peppers on top. If desired, the dish can be decorated with chopped fresh herbs. Peppers are served hot with warm homemade bread.

Spicy lovers can add hot peppers fried in oil or garlic fried in the shell to the dish.

This simple dish can serve as an excellent basis for a vegetarian table. In addition, it is an excellent dish for receiving guests on holidays during fasting. In fact, there can be quite a lot of options for such a dish: for example, you can add celery and / or parsley roots to parsnip roots. It is not necessary to take pepper exclusively gogoshar: if you can’t find it, you can also take a simple bell pepper, which is in every store. Many more don't bake it extra before cooking it to keep firmness and more flavor.

Recipe 2

Ingredients for 5 servings:

• Bulgarian pepper (you can take bright, multi-colored peppers) - 1 kg.
• Carrot - 500 grams.
• Onion white - 300 grams.
• Parsley root and celery - 1 each
• Tomato sauce - 1-2 tbsp. l.
• For frying vegetable oil.
• Pepper, s alt.
• Greens (parsley, dill).

Cooking a dish

Peppers needprepare: wash and carefully remove the tops (they will serve as a lid in the dish).

The middle is carefully removed - partitions and seeds. In order not to pre-bake the peppers, but they were a little softer, water is drawn into a large saucepan and brought to a boil. After that, the peppers are placed in water for literally 2 minutes, and transferred to a colander.

Next, you need to grate the carrots, cut the onion into half rings, and send them to the pan.

All roots are washed, peeled, and first fried separately, and then added to onions and carrots. All vegetables can then be mixed, s alt and pepper added. When ready, the fire under the mixture of vegetables must be turned off, cool them. Each pepper must be stuffed with a mixture, covered with a lid. Preheat the oven to 180 degrees. Put the peppers in a baking dish of a suitable size with high walls. Mix the tomato sauce in the indicated proportion with half a glass of water, pour the peppers with this mixture and put in the oven for half an hour. Bake until tender.

Serving to the table

Ready-made peppers are laid out in a beautiful festive dish, decorated with chopped herbs.

This dish can be topped with sour cream or any sour cream based sauce. Serving it on an everyday or festive table is pleasant and he althy. Without meat, this dish is low-calorie, and can serve as the main during fasting or diets. In addition, in addition to the options presented, you can come up with many of your own, in this case, the list of variations is not limited to anything, exceptown fantasy.

Recipe for Stuffed Peppers with Vegetables and Rice

Ingredients:

• medium sweet pepper (11-12 pieces);
• rice (200g);
• bow (4 pcs);
• tomatoes (1 kg);
• carrots (0.5 kg);
• s alt;
• vegetable oil (1/3 tbsp.) + for frying (2 tbsp.);
• greens.

Rinse the rice, boil until half cooked. Rinse and clean peppers. 2, 5 onions cut into cubes and fry in vegetable oil. Grate carrots and fry with onions for 10-15 minutes.

Mix prepared rice with sautéed vegetables, season with s alt to taste, stir and fill with prepared mixture of peppers.

Put the pepper stuffed with vegetables and rice in a saucepan, pour the tomato juice prepared from the tomato and simmer for 1 hour over low heat.

Making frying. Cut the remaining 1.5 onions into cubes, fry and pour into the sauce. Simmer for another 15 minutes.

Remove pepper from heat, sprinkle with herbs on top and cover.

Stuffed peppers for the winter

You can prepare peppers stuffed with vegetables for the winter. Products:

• 1 kg pepper;
• 600g tomato;
• 250g onion;
• 300g carrots;
• 10-15g parsley;
• 30g roots;
• 200 g vegetable oil;
• 25g s alt;
• 50g sugar;
• 1 l. Art. vinegar.

Prepare the pepper. Cut the onion for the filling into rings and fry. Peeled roots cut into strips, stew in oilvegetable. Rub the skinless tomatoes through a sieve and cook the tomato mass for 15 minutes. Add sugar, vinegar, s alt, allspice to taste and boil for another 10 minutes.

Chop greens. Boil vegetable oil for several minutes, cool slightly and pour into jars (2 tablespoons per liter jar). Mix the vegetables for the filling, s alt, fill the mass with pepper, put in jars and pour hot tomato. Sterilize: 55-60 min.

Bon appetit!