Stuffed peppers, cooked according to the traditional recipe, are a very satisfying and at the same time not heavy dish, which correctly combines vegetables and meat. But try to make it with other fillings, for example, vegetarian or mushroom, and the benefits of such a meal will become even greater.
Vegetable filling for stuffing peppers
Ingredients (for 16-18 small green peppers):
- 700 g eggplant;
- 500 g of carrots;
- 250 g of onions;
- 800 g of tomatoes;
- 4 cloves of garlic;
- 0.5 liters of water;
- 100 g of parsley;
- 3 bay leaves;
- 0.5 tsp ground black pepper;
- salt;
- vegetable oil.
Do not use a lot of oil when frying vegetables, otherwise the filling will be too greasy - just a couple of spoons is enough.
Peel the eggplants and cut them into medium-sized cubes. Grate the carrots on a coarse grater, fry in vegetable oil with constant stirring until soft and place in a bowl. Peel the onions, chop and sauté in the same skillet until transparent. Remove the skin from the tomatoes. Set half of the fruit aside and cut the other into cubes.
Transfer the eggplants to a large saucepan or saucepan with heated vegetable oil, and after 5 minutes of frying, transfer the tomatoes. Simmer vegetables for 10-15 minutes over low heat, stirring occasionally so as not to burn. Then put onions and carrots in this stew and simmer everything together for another 5 minutes, pepper, salt to taste, set aside and let cool.
Grind the remaining tomatoes and salt. Pour the peppers peeled from the stalk and seeds with boiling water for 3-5 minutes. Fill them with minced meat, place in a deep saucepan. Pour in water and tomato puree. Cook the stuffed peppers for 10-15 minutes, then toss in the bay leaf, crushed garlic and chopped herbs and simmer everything under the lid for 15-20 minutes.
Mushrooms and buckwheat for stuffing peppers
Ingredients (for 4 large red or yellow peppers):
- 3/4 Art. buckwheat;
- 300 g of mushrooms;
- 2 onions;
- 80 g of hard unsweetened cheese;
- 4 tablespoons sour cream;
- 3 tbsp. ketchup;
- a pinch of ground black pepper;
- salt;
- vegetable oil.
If only frozen mushrooms are available to you, take the sliced product immediately and fry it without defrosting.
Rinse the buckwheat in several waters and cook until half cooked. Peel the onions and chop finely. Heat some vegetable oil and fry the onion until golden brown. Add the mushroom slices to the skillet. Cook the fry for 10 minutes at medium heat, stirring occasionally with a wooden spatula.
Combine porridge and mushrooms in one bowl, season with salt and pepper. Gently cut the peppers lengthwise into equal halves with the stalk and remove the core. Stuff with the filling, spread on a baking sheet, sprinkle with grated cheese and bake at 180oC for half an hour. In the meantime, make a simple sauce with a mixture of sour cream, ketchup and 0.5 tsp. salt, beat it with a mixer and serve separately.
Offer an interesting dish to your loved ones and guests, and you can be sure that they will highly appreciate your culinary art.
