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Peppers stuffed with mushrooms

Peppers stuffed with mushrooms


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I took this recipe from our site, I saw it made at Ela and Tavi and I really liked the combination, I thank them for the delicious recipe that caught my eye since I saw it.

  • We need :
  • 7 bell peppers,
  • 2 canned mushrooms (I also put canned mushrooms and a handful of frozen wild mushrooms),
  • 150 grams of rice (I didn't put it this time),
  • 2 small canned tomatoes,
  • 1/2 l tomato juice,
  • salt,
  • pepper,
  • a handful of chopped parsley and a handful of dill,
  • an onion.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Peppers stuffed with mushrooms:

Preparation: we clean the peppers from seeds and stalks, I made a small portion of 2 peppers and I reduced the quantities and I took out the rice because I am on a diet but I gave you the original recipe to enjoy it.

Finely chop all the ingredients, mix and season and add the chopped greens. If you put rice and mix the ingredients on the fire until the water from the mushrooms decreases, I made them simply without putting them on the fire.

Then fill the peppers with this composition and prepare them for baking. I added tomato sauce, a tablespoon of olive oil and a little dried thyme.

The recipe said to be left in the oven for 60 minutes, I left only 40 because I had not put rice. I served them next to some chicken grills and I must tell you that they were wonderful. The mushrooms gave a special aroma thanks to Ella and Tavi for this wonderful recipe.



Peppers stuffed with mushrooms - Recipes

Like all the recipes from Bucovina, which are definitely more delicious - 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 cooking 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: fry 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, one next to the 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 already hot 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 with plenty of their sauce, along with a thicker polenta and a glass of wine.

Information: free specialized tourist assistance Bucovina - mobile infotourism 0741 405498 (info: itineraries, objectives of interest, tourist map, programs and circuits in progress, available camps / excursions, tourist events, traditions etc)

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How to prepare fasting stuffed peppers with rice and mushrooms

I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.

Below you will also find the recipe in video format, where you can see exactly how I made the pepper filling, how I placed them in the pot and what they looked like when I took them out of the oven.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!


Peppers stuffed with mushrooms

A portion of peppers stuffed with mushrooms is a delicious meal, easy to cook, the dish can be served hot or cold, as desired. As you have noticed, I have been trying to post as many diet recipes as possible for a week. Today I will be no exception, trying to show you that food can taste and, at the same time, be dietary.

For the preparation you need the following ingredients:3 bell peppers (tomatoes, greens, yolks, as desired) 300 g mushrooms 500 g tomato pulp 100 g rice 2 onions 1 bunch of green dill, chopped 1 bunch of green parsley, chopped a pinch of salt and pepper 1 tomato.

Prepare ingredient: Chop the dill and parsley. Finely chop the onion and mushrooms. Remove the back of the pepper and, with a teaspoon, remove all the seeds (being careful not to break the pepper). At this point you have the ingredients ready for preparation.

Preparation of peppers stuffed with mushrooms: Put the onion in a Teflon pan (without oil), add the mushrooms and brown everything over medium heat, until the mushrooms leave the water and start to boil, then season with a pinch of salt and pepper.

When the water left by the mushrooms has started to boil, add the rice and let it boil for 10 minutes. Add a little more water if the rice drops too much (add a tablespoon or two of water, let it evaporate, then add more, because in the end there should be no water left in the pan at all).

After the rice has boiled for 10 minutes with the mushrooms and onions, turn off the heat and add half of the chopped parsley and dill. Mix well and leave to cool for 5 minutes.

After it has cooled for 5 minutes, fill the peppers (help yourself with a teaspoon). Cut a tomato into slices and stuff the tomato slice into the pepper, as a stopper, so that the rice does not come out to boil.

Put the stuffed peppers in a fire-resistant form, add the tomato pulp, then cover the form with aluminum foil and place it in the preheated oven at 200 degrees for 30 minutes.

After 30 minutes, take it out of the oven, remove the foil, turn the peppers carefully, cover again with aluminum foil and leave the peppers in the oven for another 30 minutes.
After these 30 minutes have elapsed, remove the peppers from the oven, remove the aluminum foil and put them back in the oven and leave them for another 30 minutes (until they brown on the surface).
Once these last 30 minutes have passed, take the peppers out of the oven and sprinkle the remaining dill and parsley on top.
Then let them cool, after which they can be served.


Peppers stuffed with vegetables and mushrooms - a vegetarian recipe

Stuffed peppers are one of the most popular and tasty dishes. Team Bucătarul.eu this time he proposes a vegetarian recipe, with vegetables and mushrooms. Stuffed peppers are a very hearty, tasty and fragrant food.

You can combine several vegetables, add mushrooms and rice and you will get a delicious filling, full of taste and flavors. Peppers stuffed with vegetables and mushrooms are ideal during Lent, enjoy them with your loved ones!

ingredients

-1-2 tablespoons tomato paste (optional)

-a pinch of ground black pepper

Method of preparation

1. Prepare all the necessary ingredients.

2. Peel an onion, wash it and cut it into cubes.

3. Peel a squash, grate it and squeeze the juice.

4. Wash the mushrooms and cut them into cubes.

5. Heat the oil in the pan, put the onion and carrot. Simmer, stirring for 3-4 minutes over medium heat.

7. Simmer all the vegetables, stirring for another 5 minutes. Allow to cool.

8. Boil the water, pour it over the rice and let it sit for 10 minutes. Wash it well.

9. Wash and finely chop the greens.

10. Peel a squash, grate it and cook for 10 minutes.

11. Combine the rice, the stewed vegetables with the mushrooms and the greens in a bowl. Salt and mix well. The filling is ready.

12. Fill the peppers with the filling obtained and place them upright in a cauldron or saucepan.

13. Dissolve the tomato sauce in a liter of boiling water. Season with salt and black pepper.

14. Pour the mixture obtained in the cauldron, you can put a plate over the peppers so that the peppers do not float. Bring the peppers to a boil. When the peppers start to boil, turn down the heat and cover the pot with a lid. Boil the stuffed peppers until ready, for about 40 minutes.


How to make fasting stuffing for peppers?

I chose a deeper pan in which I put the onion to harden in oil, with a little salt. I sautéed it over low heat, under the lid, for 2-3 minutes, without burning it. I put the grated carrot and continued to harden for another 2 minutes, without a lid. I added the mushrooms and waited for them to release their water. I raised the flame a little to evaporate the liquid from the pan.

After another 5 minutes I completed the mixture with the zucchini and eggplant pieces. I mixed well and waited 5 minutes. Then came the kapia pepper, which I didn't want to cook too long to keep slightly crispy. It will boil anyway and together with the stuffed peppers.

I seasoned everything with salt, pepper and dried thyme and I added the rice (raw, dry). I sautéed everything for 3 minutes so that each grain of rice was well dressed in oil and flavors. I put out the fire and pulled the pan aside.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I let the filling cool for 10-15 minutes. Only after that I put the chopped greens. What a nice aroma!

How to fill Lent peppers with vegetables and rice?

I filled each bell pepper with a spoon. From my great-grandmother Buia from Sibiu, I learned to brown the stuffed peppers a little before putting them to boil. So I heated 2 tablespoons of oil in a non-stick pan and fried the peppers in it. I left them on each side for 1 minute, always turning them with a kitchen tong.

Don't skip this step! The peppers receive a special taste and aroma! I assure you that this browning makes a difference so that even the most capricious will eat the pepper shells.


Peppers stuffed with mushrooms - Recipes

Like all the recipes from Bucovina, which are definitely more delicious - 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: fry 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, one next to the 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 with plenty of their sauce, along with a thicker polenta and a glass of wine.

Information: free specialized tourist assistance Bucovina - mobile infotourism 0741 405498 (info: itineraries, objectives of interest, tourist map, programs and circuits in progress, available camps / excursions, tourist events, traditions etc)

Free tourist support Bucovina: reservations are made by directly contacting the administrators / owners of qualitatively selected tourist structures in Bucovina

You have accessed tourist portal www.BucovinaCazare.ro - if the information you read now is useful to you, please recommend us further, giving LIKE and / or Shari. Thank you !

ACCOMMODATION BUCOVINA - permanently updated offers = rates set directly by the owners - low rates, no commission like BOOKING (no commission charged from tourists or owners) - CLICK HERE & gt & gt


Peppers stuffed with cheese and mushrooms

Stuffed peppers do not always have to be whole, and the composition does not have to have rice. For example, for a quick snack or an ingenious and delicious appetizer, you can try this recipe for peppers stuffed with cheese and mushrooms, which, especially if they are made on the grill, will leave your mouth watering.


I had the peppers in a jar, put in the winter. I haven't made my mother's recipe yet, so I can't brag, but you can make fresh peppers and they're just as delicious.

Wash the rice well. The lentils are put to swell, 1/2 hour, then to boil. A few waters change. The cooking time varies.

Cut the mushrooms and zucchini into cubes, grate the carrot. Put a little oil in the pan and add the mushrooms, sauté, then add the carrot and 250 ml of water. When it boils, add the rice, salt, and halfway through the cooking, the zucchini. You don't have to boil the rice until it's ready. Then add onions, finely chopped greens and pepper. Add the lentils and mix gently. Fill the peppers with this composition. Put in a bowl, add tomato juice and leave in the oven for 20-30 minutes on low heat.


3 bell peppers, cut in half, cleaned and washed
half a small, cleaned pumpkin (about 150 g.)
200 g. Of mushrooms, canned, drained
3-4 slices of fresh or dried ginger
3 tablespoons olive oil
a bunch of washed parsley
salt
freshly ground pepper

Cut the pumpkin into small cubes.
Prepare the stove and a pan in which we put 2 tablespoons of olive oil.
Add the pumpkin pieces, mix and harden until they are slightly softened and lightly caramelized.
Put the mushrooms and ginger. Stir and cook for 3-4 minutes, then turn off the stove.
Heat the oven.
Season the mixture to fill the peppers with salt and ground pepper.

Fill each half of the pepper with the mixture of mushrooms and pumpkin, pressing well.
Put the stuffed peppers in a pan and pour a tablespoon of olive oil on top.
Put the tray in the preheated oven for 10-15 minutes, at 170 degrees.
Finely chop the parsley.
When the peppers are lightly browned, take the bowl out of the oven and sprinkle parsley on top.
We serve hot.

The complete video recipe can be found here


Prepare a portion of soy paste that replaces the meat according to the Sarmale recipe with mushrooms. Wash 8 medium-sized peppers, remove the lid and clean the seeds. Put them in enough hot water and boil them until they become half soft. Cool them in cold water and fill them with pasta. Pour 2.4 l of tomato juice into a bowl, add 3-4 celery or parsley leaves, then add 180 g of honey and a quarter teaspoon of salt. Bring everything to a boil, add the stuffed peppers and boil them under the lid for 20-25 minutes, until the peppers become soft. Shake the bowl from time to time so that it does not get caught. If the peppers have boiled, prepare the rantas by adding a necessary amount of oil to 3 tablespoons of flour. Boil it until it foams and take it off the heat. Leave it to cool and add enough cold water while stirring constantly, until it becomes dense. Carefully remove the stuffed peppers and add the rantas to the tomato juice. Boil it for another 10 minutes on high heat, stirring constantly, to become dense, then put the peppers back. This amount is enough for 4 people for 2 days.


If you want this dish to be even tastier, grate the peel of half a lemon and put it in a little material, adding it to the ready-cooked stuffed peppers.


This is a great stuffed pepper recipe.
Other recommended recipes



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