Lovers of healthy and nutritious food will appreciate easy recipe in preparation and an original snack that will decorate festive table and diversifies the daily diet. She is preparing from special grade pepper, scientifically called gogoshar, but in the Bulgarian people, and various vegetables.
We will tell you how to cook delicious and allspice stuffed with vegetables.
Why exactly bell pepper
The pepper is stuffed in national cuisines Bulgarians, Romanians, Moldavians and some others. Bell peppers used for stuffing come in red, green and yellow colors. It is very meaty and has a sweet taste.
Dishes from bell pepper are nourishing, aromatic and very healthy. They can improve mood and well-being. It's nice to know that a cooked dish not only satisfies your hunger, but also has a positive effect on your health! Bell pepper is good for the intestines, lowers blood pressure, thins the blood, has a good effect on the skin and hair, and improves immunity. It is even able to relieve fatigue, soothe and relieve insomnia.
Such a set of useful properties and qualities contributes to the fact that bell peppers are included in the recipes of many dishes. It is noticed that even after boiling or baking beneficial features persist. What an amazing dish will turn out if bell peppers are stuffed with vegetables, which also contain various vitamins and nutrients!
Another argument in favor of bell peppers: they are the perfect shape for placing vegetables. In addition, during the cooking or baking process, it retains its shape, only it becomes softer.
What vegetables to include in the recipe
It is better to take red pepper, it contains more vitamins than green and yellow. In addition, it looks very appetizing. Green sometimes darkens during cooking and may acquire a grassy smell.
Fleshy peppers will give the dish a sweetish taste, and thin peppers - a bitter one. Therefore, choose according to your taste. If you want the dish to be juicy, then thicker peppers are better. The peppers should be approximately the same in size, no more than 9 cm in length, regular shape and preferably free from defects.
Next, you should think about what vegetables you will use to make the stuffed pepper filling. You can experiment depending on your taste. For our recipe, let's take tomatoes, zucchini and carrots.
Tomatoes can be used in any size, as long as the skin is not damaged. Zucchini are suitable early, young, without hard seeds. Zucchini can be substituted with courgette, but it is more watery. Carrots should be sweet, without bitterness, not very large.
We will also include rice in the recipe, preferably crumbly.
How many vegetables should you take in order to make 10 stuffed peppers? A very memorable ratio: for 10 peppers, 2 pcs. each vegetable (zucchini, tomato, carrot, onion), 1 glass of rice, 2 tablespoons of vegetable oil, and salt, pepper and herbs to taste.
A harmonious addition to the recipe for stuffed peppers can be a special vegetable sauce in which the peppers will simmer.
To prepare the sauce you will need: 2 tomatoes, 2 carrots, 1 onion, 2 cloves of garlic, 1 tablespoon tomato paste, 2 tablespoons of vegetable oil. But put sugar, salt, herbs and your favorite seasoning to taste.
Now let's move on to cooking.
Cooking stuffed vegetable peppers
The tops of the peppers should be cut off and seeds removed. Some housewives throw out the tops with the seeds, but it is better to leave them. It is the stalk that contains the largest amount of vitamins.
It is better to pour over the peeled peppers with boiling water or bake in the oven for a few minutes.
Cook rice for 10 minutes until half cooked.
Cut the tomatoes, courgettes and onions into cubes, grate the carrots. Fry the onions for a few minutes, then add the carrots and fry for another 5 minutes. Fry tomatoes and courgettes separately. Mix rice with vegetables. Mix the resulting mass, salt and pepper. The peppers should be stuffed by tamping the filling well and leaving no voids. Then stuff the peppers and place them in a container.
The recipe for the sauce is very simple. Dice the onion and grate the carrots. Fry the onions and carrots in one pan, and the pre-grated tomatoes in a separate pan. Then combine everything and simmer for 20 minutes until thickened. Then add tomato paste and stir well. Then add salt, pepper and sugar.
Pour the peppers stuffed with vegetables with the prepared sauce and simmer over low heat for half an hour. 10 minutes before cooking, crush the garlic, chop and add the herbs and add your favorite seasoning.
After the dish is ready, you need to let it brew a little. After that, put in plates, garnish with the remaining herbs and serve.
Fragrant appetizing stuffed peppers will not only saturate you, but also cheer you up. You will want to find his recipe and cook again.
For the vegetable filling, we need cabbage, carrots and onions. We will peel these vegetables (it is enough to remove the top leaves from the cabbage), then we will cut them into cubes.
Fry vegetables in vegetable oil until half cooked, so that later simmer with pepper. Lightly salt the filling during frying, add a little ground pepper.
Let's clean the bell peppers - cut off the tails and use a knife to remove all internal seeds and partitions.
Fill the peeled peppers with the vegetable filling. If you don't like cabbage, then replace it with any other vegetable: zucchini, celery or potatoes.
Dilute the tomato paste with water and fill the stuffed pepper with the resulting sauce. For 2 tables. l. water we use about 1.5-2 glasses of water. If there is no tomato paste, use tomato juice, but do not dilute it with water.
We simmer the pepper under a closed lid for 30-35 minutes until fully cooked, you can add a couple of pinches of sugar to the sauce so that it is not sour.
The most delicious stuffed peppers with vegetables are ready, and we are in a hurry to serve it to the table. Bon Appetite!
Delicious peppers stuffed with vegetables - An alternative version of stuffed peppers, especially for people who do not eat meat. Once I had to hear a complaint that most of the recipes for cooking dishes with vegetables contain meat, poultry, fish. By and large, it is.
Remove seeds from peppers
Bake the peppers for stuffing in the oven until soft and light blush
Prepare vegetables for stuffing
Fry the garlic in oil
Fry chopped vegetables
Add hot peppers and simmer until tender
Stuff the baked peppers with sautéed vegetables
Good day, dear reader! Stuffed peppers without meat are one of the most practical and at the same time delicious dishes. We can cook it baked, or we can eat it raw. In addition, it is very convenient - you cook it, put it in pans and you don’t worry about coming up with something like that for lunch.
And in winter, when we really want something like that, canned stuffed peppers are what we need! We offer you six of the most delicious recipes with peppers.
Turkish stuffed peppers without meat
Delicious pepper recipe! Very juicy, satisfying and most importantly - no meat! A variant of preparation for fasting is possible if you replace cheese, for example, with soy tofu cheese.
So, what do we need to prepare 4 servings of this miracle:
- Bulgarian pepper - 2 pcs.;
- Brown rice - 150 g.;
- Vegetable broth - 350 ml.;
- Tomato juice - 250 ml.;
- Tomato - 1 pc.;
- Black olives - 80 g;
- - 100 g.;
- Salt;
- Black pepper;
- Greens;
Now let's move on, in fact, to the cooking itself:
- We mix 100 ml. broth and 250 ml. tomato juice, salt. Add rice and cook until tender.
- Cut the tomato into cubes, cut the olives in half. Mix this with the cooked rice, add the mozzarella, salt a little, pepper.
- We take the pepper, cut it into halves, and remove the seeds. We fill the halves with the minced meat obtained earlier.
- Then, pour the remaining broth into a baking dish and lay out the stuffed fruits. Preheat the oven to 180 degrees and set for 30 minutes.
- Voile! It remains only to sprinkle with herbs and you can serve.
Bulgarian stuffed peppers
Did you know that bell peppers are not native to Bulgaria? In fact, Columbus brought it to Europe from America.
There are many types of peppers, but it is Bulgarian that is very useful and.
It contains an excess of vitamin C, as well as potassium, iron, magnesium and oxidants, which the liver simply needs. That is why we recommend this Bulgarian pepper recipe.
We will need:
- Buckwheat - 1 glass.
- Sweet peppers - 6 pcs.
- Onions - 1 pc.
- Carrots - 2 pcs.
- Sour cream - 10% fat.
- Vegetable oil;
- Water;
- Salt;
Getting started:
- Buckwheat must be soaked in water for 6-8 hours.
- We take the fruit and carefully cut the core out of it. Then set to simmer for 5-7 minutes.
- Cut the onion into small cubes, lightly fry.
- Rub the carrots on a fine grater and fry with vegetable oil... We cut the greens.
- Mix onions, carrots and herbs with porridge, mix, salt. Fill the peppers with the resulting mixture.
- Put the peppers in a saucepan, fill with water and simmer for 15 - 20 minutes.
- It remains only to fill with sour cream and you can serve.
Preparing peppers for the winter
Stuffed peppers - healthy and tasty dish especially when cooking it with fresh peppers from the garden. But what to do if you want such rich peppers in winter?
We will tell you how to stock up on these peppers for the winter, preserve their vitamin benefits and allow yourself to enjoy this healthy food in the cold.
Moreover, minced meat can be meat. We will tell you how to stock up on vegetable peppers. All that remains is to get the peppers out of the jar and heat them up.
Ingredients:
- 50 bell peppers;
- 500 g carrots;
- 200 - 300 g onions;
- 100 g of green celery;
- 2.5 kg. cabbage;
- 2 heads of garlic;
- 1 pod of hot pepper;
- Parsley.
For 1 liter of marinade:
- Sugar - 200 g.
- Vegetable oil - 200 g.
- 9% - 200 ml.
- Salt - 2 rounded tablespoons;
Cooking sequence:
- Mix everything for the marinade in a saucepan and bring to a boil;
- We take the peppers. Cut off the upper part, but not completely. You should get something like a lid. We remove the seeds through it and wash the peppers. Then you need to put them in a boiling marinade for 5 minutes. and then let cool.
- Cooking minced meat. To do this, finely rub the cabbage. Chop celery and parsley. Pass the garlic through a press, chop the hot pepper. Salt all this and mix thoroughly.
- Grate the carrots, chop the onion and simmer in oil until soft. Then add to the minced meat, mix, salt and pepper to taste.
- Now we stuff the peppers.
- We take the dishes in which our peppers will ferment, and put them there in slices upside down. Fill all this with marinade, in which the peppers themselves were boiled before, cover with oppression and leave for 2 days at room temperature.
- Actually, it's ready, you can eat the peppers or put them in sterilized jars, add herbs, pour boiled marinade, sterilize for 40 minutes (3-liter jars) and you can twist.
Feta stuffed peppers
The original peppers, cooked in the oven, are distinguished by their exquisite taste thanks to the unusual filling.
We need:
- Bulgarian pepper - 12 pcs.;
- Feta (you can cheese) - 250 g.;
- Wheat flour(or bread crumbs);
- Egg- 3 pcs.
- Green olives (or olives) - 0.5 cans;
- Vegetable oil.
And we prepare it like this:
- Wash the pepper and put it on a baking sheet. Can be covered with paper or foil. We heat the oven and set to bake until brown crust (15-20 minutes at 200 degrees). It is advisable to turn over periodically to brown on all sides.
- After baking, transfer the pepper to a bag and tie. It will steam and soften.
- In parallel with these actions, you can prepare the filling. Mix feta (or feta cheese) and one egg, add olives (optional). The filling should be thick enough to make it easier to bread the stuffed peppers in the future.
- When the peppers are warm, gently peel them off, but don't be too zealous so they don't rip. We remove the stalks with seeds. Next, prepare 2 plates with flour and beaten eggs.
- Now put the filling inside the peppers, then roll them in flour (or breadcrumbs), and then in the egg. We put the frying pan on the stove, add the vegetable oil and start frying.
- Fry on both sides until crusty.
That's all. It is very tasty to serve both hot and cold.
And this masterpiece generally deserves special attention, since it does not require heat treatment and can be considered a cold snack.
Our Ingredients:
- Bulgarian pepper - 2 pcs.;
- Hard cheese - 150 g;
- Walnuts - 100 g;
- Garlic - 2 cloves;
- Chicken egg - 2 pcs.;
- Butter - 100 g.;
A minimum of energy and time is spent on cooking:
- Put nuts and garlic in a blender and chop.
- Grind the cheese as well. When it is already small enough, add butter.
- We mix both masses, salt to taste.
- We wash the pepper, remove the seeds.
- Cook hard-boiled eggs, let cool.
- We start with the resulting mass of peppers, and insert the egg inside.
- Sprinkle with nuts and refrigerate for at least 1 hour.
- When completely cool, cut into slices and serve. You can decorate with herbs.
Stuffed peppers in tomato sauce
Cooking peppers stuffed with mushrooms, rice and lentils.
To make the peppers, we need:
- Sweet pepper - 6pcs
- Champignons - 400g
- Rice - 50g
- Lentils - 0.5 cups dry (soak overnight - you get a glass)
- Onion - 1 piece
- Carrots - 1 piece
- Tomatoes - 5-6 pieces
- Cream 10% - 200g
- Water - about 1 liter
- Salt, sugar, spices to taste, oil for frying
How to peel peppers
If bell pepper is subjected to heat treatment, the peel begins to separate from it, it is tough and does not look very aesthetically pleasing. Therefore, in some cases, it makes sense to clean it. In this video, three easy ways for all occasions, how to peel bell peppers.
These are our mouth-watering peppers for every taste. Do not forget that such dishes can be made not in a frying pan or oven, but they turn out great in a multicooker, and even a double boiler.
Stuffed pepper is also an excellent dish for ladies who keep an eye on their figure, because its calorie content is not very high.
We wish you bon appetite and look forward to seeing you soon on our website! Goodbye, dear reader!
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Vegetable dishes are not only very healthy, but also incredibly tasty. You can cook a huge variety of dishes from bell peppers. Few people know that peppers stuffed with vegetables will be even tastier than with meat stuffing. This dish conveys the unique charm and flavor of traditional Bulgarian cuisine and is very easy to prepare.
How to stuff peppers with vegetables
Any ripe vegetables of different sizes and varieties can be used for stuffing, because they are just perfect for stuffing them with something. Before you start stuffing them, you need to remove the tail, clean all the seeds inside the pepper (rinse well), because they are bitter and can greatly spoil the taste of the finished dish. To completely remove the tail, you need to press on it, push it in, then remove it with seeds.
Bulgarian sweet peppers stuffed with vegetables: options
Thanks to a wide variety of original and traditional recipes stuffed with bell pepper, each housewife will be able to choose a suitable option. The main thing is not to be afraid to experiment, because by adding just a few additional ingredients to the basic recipe, you can get your own signature dish, which will be a wonderful decoration for any festive table.
With mushrooms
- salt to taste
- olive oil - 1-2 tsp
- sweet bell peppers - 5-6 pcs.
- feta cheese - 100-120 g
- onion - 1 pc.
- boiled brown rice - 1-2 tbsp. spoons
- mushrooms - 300-450 g.
Preparation:
- Preheat the oven to 180 degrees, grease the baking dish with oil.
- We wash the peppers, remove the core and seeds, cut off the bottom of the fruit a little so that it can stand at the bottom of the mold.
- We cut all the scraps into small cubes, fry in a pan with onions, add the chopped mushrooms, leave until all the moisture has completely evaporated from them.
- Add a little ground pepper, salt to mushrooms and onions, mix everything. We introduce cheese (2/3 of the total), mix again.
- Put the filling in the vegetables, arrange them in a baking dish. Sprinkle with chopped cheese on top, cover with a layer of foil, place in the oven.
- After 20 minutes, remove the baking sheet from the oven.
- We decorate the plate with the dish with fresh herbs and a slice of lemon.
With rice or buckwheat
- vegetable oil - a little
- zucchini (eggplant) - 1 pc.
- tomato - 300-350 g
- canned corn - 0.5 tbsp.
- salt to taste
- water - 0.5 tbsp.
- chili - 1 pc.
- bell peppers - 3-5 pcs.
- fresh herbs - 1 bunch
- brown rice (buckwheat) - 2 tbsp.
Preparation:
- In a small saucepan, mix water (0.5 tbsp.) With rice, tomatoes, chopped chili. Then put the pan on the stove for 15 minutes, until the rice is cooked.
- We clean vegetables, remove seeds (be sure to rinse them inside).
- Finely chop the eggplants or zucchini so that the cube is not more than 1 cm.
- We put a frying pan with vegetable oil on the stove, fry the zucchini.
- Add rice, chopped greens, corn to the zucchini, season with pepper to taste, salt - mix well.
- We put the filling into vegetables, put them on a baking sheet, greased with oil in advance.
- We place the baking sheet in the oven for half an hour, cook at a temperature of 200 degrees. We serve the finished dish hot.
With cabbage
- sugar - 180-200 g
- carrots - 1-2 pcs.
- tomato juice - 1.5-2 liters.
- salt - 3-4 tbsp. spoons
- vinegar 9% - 120-140 g
- bell peppers - 2.5-3 kg
- vegetable oil - 350-400 g
- white cabbage - 2.5-3 kg.
Preparation:
- We take the first ingredient - mine, remove the seeds from the pepper.
- Grind the carrots on a coarse grater.
- Cut the cabbage into strips.
- Mix carrots with cabbage, season with salt, herbs, leave for half an hour.
- After the specified time, we fill the vegetables.
- The next step is to prepare the fill. Pour tomato juice, salt, oil, vinegar, sugar into a deep ladle - put the mixture on the stove, bring to a boil, boil for 20-25 minutes.
- You can not only serve a hot dish, but also roll it up in jars.
With chicken meat
- cherry - 5-6 pcs.
- salt to taste
- chicken fillet - 250-300 g
- olive oil - to taste
- bell peppers - 4-5 pcs.
- onions - 1-2 pcs.
- bay leaf - 1 pc.
- celery (root) - 40-60 g
- carrots - 0.5 pcs.
Preparation:
- Chop carrots, onions, celery root and fry in a pan with hot oil.
- Cut half the pepper into cubes, cut the cherry into quarters (you need to use a sharp knife) and add to the pan to the vegetables.
- Remove the core of the pepper and all the seeds.
- Fry the chopped chicken meat in a separate frying pan, pepper and salt.
- Transfer the fried chicken to the pan to the vegetables, stir and simmer (one minute).
- Stuff the vegetables and put them on a greased baking sheet, bake until soft in a preheated oven (15 minutes).
Oven baked with cheese
- vegetable fat or oil - for frying
- parsley - ½ bunch
- fresh champignons - 180-200 g
- cheese (only hard varieties) - 120-150 g
- onions - 1-2 pcs.
- spices to taste
- chicken fillet - 2-3 pcs.
- garlic - 1-2 cloves
- bell peppers - 3-4 pcs.
Preparation:
- Chop mushrooms and onions, fry until cooked.
- Chicken fillet pass through a meat grinder, add finely chopped greens to the minced meat.
- Mix the minced meat and fried vegetables.
- We wash my pepper, remove the tail, seeds, fill with the filling and place in a baking dish, sprinkle with a small amount of grated cheese on top.
- We bake vegetables for half an hour in an oven preheated to 180 degrees.
- Sprinkle the finished dish with fresh herbs and serve.
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