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Peppers stuffed with rice and mushrooms

Peppers stuffed with rice and mushrooms

Choose healthy peppers, cut a lid around the tail, remove the seeds and clean the vines inside. Boil for 10 minutes in boiling water, then remove and allow to drain. Grate the vegetables and finely chop the mushrooms and fry in oil, add the rice, 2 glasses of water and simmer. When the water has dropped, add 3 peeled tomatoes and seeds, cut into slices and leave for 5 minutes to boil, then add dill, parsley, salt and pepper and mix gently. Remove from the heat and allow to cool. Then fill the peppers, place in a bowl, cover with the rest of the tomatoes passed through the robot and 200 ml of water are put in the oven for 40 minutes.

Serve cold.


Fasting recipe: Peppers stuffed with rice and mushrooms

10-13 medium peppers, 500g rice, 500g mushrooms, 1 onion, 1 carrot, 1 tablespoon tomato paste, a bouquet of parsley.

Method of preparation:

Finely chop the onion, cut the mushrooms into cubes, and grate the carrot. The vegetables, in turn, add them to a pan with hot oil, mix and lightly heat them. Add a tablespoon of tomato paste and mix.

Let them cool a bit, then combine them with the washed rice and finely chopped greens. Fill the peppers with this mixture and arrange them in a bowl with the open side up, add water to their level. Let them boil, then cover them with a lid and let them simmer for another 25-30 minutes or until they are ready.


Cooking

Don't forget that we are a little out of the ordinary. Peppers stuffed with rice, peppers stuffed with fasting, peppers stuffed with cabbage or mushrooms, all can be good if that's what you want. But now we are talking about stuffed peppers .. boyars, work ..

Let's go back to the pan: when you have a few pieces of golden onion, place the peppers in the pan, pour over the broth and stock / beef soup / chicken or water, half a liter. Season again with salt and pepper. Mix very lightly, do not break the peppers. It is important to hydrate the onion underneath, not to burn it and to homogenize the sauce. Increase the heat, cover until boiling and put in the oven for about 4 hours. Check from time to time, not to run out of water and to burn. Stuffed peppers will be good and the meat will cook after about an hour and a half, but if you want to get a work of art, wait 4 hours. If necessary, add a little more water but at the earliest after two hours. The temperature is low, all the vegetables will melt slowly and will leave a lot of water, so do not rush with water. And in the end you have to get a thick, consistent, sweet sauce, not a soup.


Peppers stuffed with rice, mushrooms and tuna

Peppers stuffed with rice, mushrooms and tuna & # 8211 simple recipe with vegetables and fish

Peppers stuffed with rice, one of my favorite foods! Today I propose an original recipe for peppers with tuna, mushrooms and rice. The combination is absolutely wonderful! I can't wait for you to try the recipe and tell me if you liked it as much.

We have loved stuffed peppers since childhood. Mom made us more peppers with meat, and Grandma made us the best fasting peppers with rice. I didn't know which ones I liked best, it is certain that there was nothing left on the plate after my mother's peppers or my grandmother's.

This time I added to the peppers with rice an ingredient that really gives them an unexpectedly good taste, tuna pieces in Lotka sunflower oil. There is nothing left of the four peppers, they were so tasty.

For those who do not yet know the Lotka brand, it is addressed to those who love canned fish of the highest quality, without E's and without preservatives. All Lotka products are versatile and can be used in various combinations: with vegetables, in salads, sandwiches or other foods.

I recommend you try the recipe peppers stuffed with meat, are very tasty and not hard at all.

The recipe for peppers stuffed with rice, mushrooms and tuna is an ideal choice for a light and delicious lunch. We always serve them with sour cream or Greek yogurt.


Peppers stuffed with rice, mushrooms and tuna

Peppers stuffed with rice, mushrooms and tuna & # 8211 simple recipe with vegetables and fish

Peppers stuffed with rice, one of my favorite foods! Today I propose an original recipe for peppers with tuna, mushrooms and rice. The combination is absolutely wonderful! I can't wait for you to try the recipe and tell me if you liked it as much.

We have loved stuffed peppers since childhood. Mom made us more peppers with meat, and Grandma made us the best fasting peppers with rice. I didn't know which ones I liked better, it is certain that there was nothing left on the plate after my mother's peppers or my grandmother's.

This time I added to the peppers with rice an ingredient that really gives them an unexpectedly good taste, tuna pieces in Lotka sunflower oil. There is nothing left of the four peppers, they were so tasty.

For those who do not yet know the Lotka brand, it is addressed to those who love canned fish of the highest quality, without E's and without preservatives. All Lotka products are versatile and can be used in various combinations: with vegetables, in salads, sandwiches or other foods.

I recommend you try the recipe peppers stuffed with meat, are very tasty and not hard at all.

The recipe for peppers stuffed with rice, mushrooms and tuna is an ideal choice for a light and delicious lunch. We always serve them with sour cream or Greek yogurt.


Peppers Stuffed with Rice and Mushrooms

Wash the rice in 2-3 waters and put it in a bowl with oil and a little salt.

Peel the onions and grate the carrots. Wash, then finely chop on the food processor and place next to the rice. Add the mushrooms, rinsed with cold and drained water, the broth, the paprika and the dried dill. Heat everything, then add water and let it simmer until the rice swells. Allow to cool.

Peel a squash, grate it and cut it in half. Wash, fill with tuci composition, and at the end form a "lid" from a thin layer of flour. Place the stuffed peppers in a saucepan, add enough water to cover them and bring to a boil. Near the end, add a tablespoon of broth, season with salt and add chopped green parsley.
Add more water during boiling, only if necessary.


Peppers Stuffed with Rice and Mushrooms

Wash the rice in 2-3 waters and put it in a bowl with oil and a little salt.

Peel the onions and grate the carrots. Wash, then finely chop on the food processor and place next to the rice. Add the mushrooms, rinsed with cold and drained water, the broth, the paprika and the dried dill. Heat everything, then add water and let it simmer until the rice swells. Allow to cool.

Peel a squash, grate it and cut it in half. Wash, fill with tuci composition, and at the end form a "lid" from a thin layer of flour. Place the stuffed peppers in a saucepan, add enough water to cover them and bring to a boil. Near the end, add a tablespoon of broth, season with salt and add chopped green parsley.
Add more water during boiling, only if necessary.


Peppers stuffed with rice and mushrooms

This recipe for peppers stuffed with rice and mushrooms is another one of the recipes I learned from my grandmother and mother. Of course, when I was little, the peppers were stuffed with minced meat and not with mushrooms, but this variant also has an extremely similar texture and taste.

Because it is one of my favorite recipes, I decided to make it in the vegetarian version, much healthier but just as tasty!

If you want it to have an even more "meaty" texture, add more mushrooms and less rice. So you can play a little with the proportions of the ingredients in the recipe. If you want it to come out without problems, you can follow exactly the quantities in the recipe, and the resulting texture will be very good.

Recipe of peppers stuffed with rice and mushrooms it is extremely light and ideal for families. It is also very filling! It can be served with fatty cream & hellipo madness! & # 128512


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 rice and mushrooms fasting recipe

VIDEO

Ingredients

  • 22 & # 32 pcs & # 32 bell peppers
  • 1 & # 32 kg & # 32 mushrooms
  • 700 & # 32 g & # 32 onion & # 32 chopped
  • 300 & # 32 g & # 32 rice
  • 500 & # 32 ml & # 32 apa
  • 1 & # 32 pcs & # 32 carrots & # 32 large, shaved
  • 100 & # 32 g & # 32 tomato paste
  • parsley
  • 100 & # 32 ml & # 32 oil
  • 1 & # 32 spoon & # 32 flour
  • 2 & # 32 foi & # 32 foi
  • 1 & # 32 teaspoon & # 32 dried leustean
  • a few & # 32 peppercorns
  • to taste & # 32 salt and pepper

METHOD OF PREPARATION


Peppers stuffed with rice, mushrooms and urda

& Icirc & # 539i must:
250 g of rice
2 onions
8 peppers
ready-made vegetable soup
250 g mushrooms
200 g urd & # 259
verdea & # 539 & # 259
oil
broth
salt pepper
1 tbsp & # 259 f & # 259in & # 259
Preg & # 259te & # 537ti a & # 537a:
The rice, washed in a circle with the onion on top, add the soup to the boil and boil the flour, then the rice and the icing. 259. The mushrooms are cut into small pieces in oil. Part of the rice is mixed with the mushrooms, and part with the urd & # 259. Add green to both compositions. Add salt and pepper to taste.
Fill the peppers with each composition and put them in a bowl that you put in the oven, after you have added a little water. From the oil and broth you make a sauce that you put a spoonful of dissolved flour in the water. After it has boiled, pour the mixture over the peppers in the oven and in the au gratin composition.
You can serve the peppers with sm & acircnt & acircn & # 259.

Preparation: 40 minutes Baking: 30 minutes
Re & # 539et & # 259 propus & # 259 de Adriana Pancu, Bucure & # 537ti

Here is the recipe for peppers stuffed with eggplant.