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Peppers stuffed with beef

Peppers stuffed with beef


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Peel the peppers and seeds. Place the minced meat in a bowl and mix with diced onions, well-washed rice, broth, thyme, pepper, a little cold water, salt and finely chopped parsley. Homogenize the composition, then fill the peppers and place in a saucepan with a little oil and water mixed with a little broth and delicate enough to cover the peppers, put peppercorns and a few bay leaves.

They can be boiled on the stove or put in the oven at the right heat. Serve with sour cream or plain. I wish you good appetite !!!


Peppers stuffed with beef

Beef can be introduced into the baby's diet from 7-8 months, so you can prepare it in various forms. As it grows, you can choose a larger grain, and you can opt for recipes that will please the whole family. Peppers stuffed with baked beef are one such option, which can be served to both a baby and the whole family.


Peppers stuffed with meat

The peppers are washed, cleaned of stalks and seeds. Peel the onion and finely chop. Boil the rice in half in 300 ml of salted water, drain and cool.
Carrots and parsley root are cleaned, washed and sliced. Tomato paste is diluted with 100 ml of water. Fresh tomatoes are washed, scalded, peeled and sliced. Finely chop the green parsley. The meat is chopped in the robot together with half the amount of onions.

Method of preparation peppers stuffed with meat.

Mix the minced meat well with rice, salt, pepper, eggs, half the amount of green parsley and 100 ml of cold water. With this composition fill the peppers, which are passed through flour with the side where they were filled and placed in a saucepan greased with 50 ml of oil. Add hot water and place in the oven for about 30 minutes. The sauce is prepared from onion (150 g), carrots and parsley root, which is smothered in 50 ml of oil and 100 ml of water, then add the rest of the flour, pepper, tomato paste, salt and sugar, boiling everything about 20 minutes. The obtained sauce is passed and added over the peppers, keeping the pot in the oven. When the peppers are cooked, add the tomatoes and leave on the fire for another 5 minutes.

The dish is served hot, with yogurt (cream) and green parsley on top.


Stuffed peppers in tomato sauce with leurda

I love leurda, so I use it in any food where it can be matched.
Today I added it to the minced meat mixture with which I filled the peppers and to the tomato sauce in which I boiled them.
Gives a slightly spicy taste to food, depending on the amount used, of course.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 8 pcs. bell peppers, green
  • 700 gr minced meat (beef + pork)
  • 1 carrot
  • 3 onions
  • 1 parsley root
  • 1 cup rice
  • 2 eggs
  • 2 tablespoons oil
  • 400 gr concentrated tomato paste
  • 2 L apa
  • salt to taste
  • thyme
  • marjoram
  • basil
  • paprika
  • 1 tablespoon sugar
  • green parsley
  • 1 leurda tie

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]
I didn't spend quantities on spices, they are put according to everyone's taste.
I usually put a little, during the preparation and taste the food from time to time to see if it needs more.
We prepare the filling first.
Season the minced meat with a powder of the listed spices and salt.
We clean and chop the onion, the carrot and the parsley root and we put them to harden in the hot oil, dripping a little water over them so that they don't fry.
If you can stand the taste of the frying pan, stop adding water.
When the vegetables penetrate easily, add the minced meat and mix gently in the bowl to combine all the ingredients and cook evenly.
Leave them on the fire until they are almost cooked, then add the rice, mix a few more times and let the dish cool.
When the mixture of ingredients has cooled, add 1/2 bunch of chopped green parsley, 1/2 bunch of finely chopped leurda and two small eggs.


We prepare the peppers, washing them, cutting their stalks and removing the ribs and seeds.
We also clean the seed stalks.
We fill the peppers three quarters with the composition to be filled and we cover them with the stalks.
In summer, instead of stalks, I like to put a slice of tomato on them, but now the tomatoes don't taste and it doesn't make sense.
Place the stuffed peppers in a large bowl, saucepan or pot.
Season the tomato paste with a few spices, a powder of those listed, plus a tablespoon of sugar and salt.
We like slightly sweet sauces, that's why I add sugar depending on the taste of the tomatoes.
Chop the rest of the leurda as small as we can and add it to the tomato paste.
Over the peppers in the bowl add the tomato paste, two bay leaves and fill with enough water to cover the peppers.


Boil the food over medium heat until the peppers penetrate well and the rice is cooked.
along the way we taste the sauce and season it to taste with salt and spices.
After extinguishing the fire, add 1/2 bunch of chopped green parsley.


Peppers stuffed with meat & # 8211 taste at home

When my daughter went abroad with her first scholarship to study, she left me a list of recipes to send to her. The first on the list was the recipe for peppers stuffed with meat. In fact, this is how this blog was born. If I kept working to write and photograph them, the idea came to me that it would become easier and more attractive for her to group them in a blog.
The good taste, the taste of home, is given by the hardening of the ingredients and the frying on as many parts of the peppers as possible after filling, but also the fact that we reduce the sauce in the oven, at the same time cooking them, in fact.

Preparation time 20 minutes

Cooking time 1 hour 25 minutes

Total time 1 hour 30 minutes

Ingredients

  • 8 medium-sized peppers
  • 1 piece large onion
  • 700 g beef or beef + pork
  • 3 lg round grain rice
  • 1 lgr salt + pepper + thyme
  • 2 lg oil for frying meat + onion
  • 1 bunch of parsley
  • 450 g chopped tomatoes (canned) or fresh (about 5)
  • 1 lg tomato paste
  • 3 lg oil for frying stuffed peppers


PREPARATION
1. Wash the peppers and with the tip of a knife cut out the spine you sink and pull, shield the seeds and break the veins as much as possible.
2. Heat 2 tablespoons of oil in a non-stick pan (the ones with the stone coating are wonderful) and cook the chopped onion in small cubes + pepper + thyme, until it becomes glassy for 3-5 minutes, over medium heat.
3. Add the meat and crush it and cook for a maximum of 10 minutes
4. Turn off the heat and mix with the rice and salt to taste (1/2 lgr).
5. Add the chopped parsley, mix well.
6. Hold the pepper in your left hand over the pan and fill the mixture with your fingers. If the composition remains, you can fill a tomato, or potato, or eggplant, nothing is thrown away.
7. Clean the pan and fry them at least on one side and on the other over medium heat. You don't have to be scared when they crack lightly.
7. In a large saucepan, as long as the peppers are upside down, pour next to them and on top of the contents of the can with tomatoes, and 1 tablespoon of tomato paste dissolved in 2 cups of water. Fill more with water to cover them, but it is not necessary to pass more than a finger over them.
8. Boil first on the stove over high heat, until it starts to boil, and then reduce the heat (do not boil large) for about 15 minutes.
9. During this time, heat the oven for 5 minutes at 180 degrees (step 4.5 on the gas stove) and bake the peppers for almost an hour. There should be enough sauce to cover at least half of it. If you need more, add a little more water, although I don't think that will be the case. As you take them out, you'll see that it's not really too much sauce.
10. You eat them with sour cream or Greek yogurt.
Liv (e) it!


Peppers stuffed with baked meat

My mother told me a long time ago that when you cook a food with onions, onions give it a taste and it is good to have plenty.
After a few years of cooking on my own and discovering what tastes I like, I discovered that although onions are important, it is even better if it is of different varieties.
There was dementia in these stuffed peppers.

What did I need?

600 grams of pork neck
400 grams of beef
2 yellow onions, a white onion, 4 green onions
Dry thyme
Salt and pepper to taste
Tomato puree
4 large tomatoes (which I cut into slices and covered).

My secret?
No rice! I never put rice, neither in sarmale, nor in meatballs.

How did I make them?

After peeling the bell peppers, I lightly fried them on all sides. By doing this they are less bitter and a little sweeter when you eat them whole.
I fried the 3 kinds of onions a little and let them cool.

I chopped the meat, seasoned it with onion, thyme, salt and pepper.
I stuffed the peppers, covered them with a slice of tomatoes and sprinkled them well with tomato puree. I placed them in a tray and covered them with aluminum foil.

I put them in the preheated oven with this foil for 45 minutes. Then I took out the foil, turned the peppers over and left them for another 40 minutes.

We beat them and ate a lot of sour cream.
So when you get a good meal, it seems like you haven't done enough? Or does it just seem to me?


Stuffed peppers

1. Put a pot of salted water to boil. Cut the peppers and remove the seeds. Roast the peppers in boiling water for 5 minutes. They are leaking. Sprinkle each pepper with salt and pepper and set aside.

2. In a large skillet, cook the beef and onion for 5 minutes or until the beef is browned. Drain the excess fat and season with salt and pepper. Add the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover and simmer for 15 minutes or until rice is cooked through. Remove from the heat and add the cheese.

3. Preheat the oven to 175 degrees C. Fill each pepper with the beef and rice mixture and place the peppers in a baking dish with the filling facing up. In a medium bowl, combine the tomato juice with enough water to make a consistent sauce. Pour over the peppers.

4. Bake covered for 25-35 minutes, until the cheese is melted.


Ingredients for peppers stuffed with meat

For the preparation of delicious peppers stuffed with meat you will need the following ingredients:

  • 10 medium-sized peppers
  • 600 g of minced pork or beef
  • 200 g of rice
  • 1-2 carrots
  • 2 medium onions
  • 1 liter of tomato juice
  • 1 large tomato
  • 2 tablespoons oil
  • 1 dill bunch
  • 1 bunch of parsley
  • thyme
  • salt and pepper to taste.

One serving contains: 415.2 Kcal, 6.8 g Carbohydrates, 60.6 g Protein, 15.1 g Fat, 1.2 g Fiber

Ingredients for 2 servings

  • Turkey breast (200 g)
  • Fat-free beef (200 g)
  • Green bell peppers (200 g)
  • Tomato juice (2 tablespoons)
  • Olive oil (4 teaspoons)

Spices: Fresh parsley leaves, Freshly ground black pepper, Cumin seeds, Salt

Method of preparation

  1. Chop the beef and turkey breast and mix.
  2. Put the meat mixture in a Teflon pan with olive oil for about 10-15 minutes, until the water comes out of the meat, then add salt, black pepper and cumin.
  3. After mixing well, add a tablespoon of tomato juice and remove from the heat.
  4. The green pepper is washed, the stalk is removed and the inside of the seeds is cleaned.
  5. Fill with the composition of meat and spices with a spoon.
  6. Place in the pan, put 1 finger of water and bake for 10-15 minutes on medium heat.
  7. Serve garnished with finely chopped fresh parsley.

Peppers stuffed with beef and turkey is just one example of lunch from the KiloStop Low Carb recipe book pack. The latter consists of 3 recipe books, which contain a complete diet for 6 weeks.

The package is specially designed by me and my colleagues for people who want to lose a few pounds quickly after certain periods of overeating. It is ideal for those who like to eat meat, fish and cheese.

The Low Carb package is structured in 3 volumes, as follows:

- Volume 1 contains your diet for the first 2 weeks (72 recipes), where you can eat any type of meat, fish or cheese you want, along with plenty of vegetables.
- Volume 2 contains your diet for weeks 3 and 4 (84 recipes), in which you will be able to enjoy soft dairy products and oily fruits, gradually decreasing the amount of meat.
- Volume 3 contains your diet for weeks 5 and 6 (96 recipes), which makes the transition to a more diversified diet, in which you will also consume fresh fruits and whole grains in the first part of the day.



Comments:

  1. Maujin

    This option does not suit me. Who else can suggest?

  2. Elvey

    In there is something also I think it's a good idea.

  3. Calibome

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  4. Lendall

    I confirm. I join told all above. Let's discuss this question. Here or in PM.

  5. Danton

    Incomparable answer)

  6. Tomi

    Isn't there something like this?



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