Traditional recipes

Peppers stuffed with rice

Peppers stuffed with rice

Boil the rice according to the instructions on the package.

Preheat the oven to 190 ° C. Grease a baking tray or ceramic plate with oil. Cut the peppers in half, lengthwise (through the tail), and clean the stalks.

Heat 2 tablespoons oil in a large skillet. Add onion, salt and fry over low heat for 5 minutes, or until soft. Add the garlic and continue for 1-2 minutes. Add the curry and mix. Add the mushrooms and carrots and sauté over medium-high heat for about 3-4 minutes, until soft.

Add boiled rice, almonds, cheese, raisins and dill. Mix and season. Fill the pepper halves with the rice mixture, sprinkle with the rest of the oil and bake for 20 minutes, or until the peppers are tender and the topping is also browned.



Powered by Juicer.io

(5 points / total votes: 40)

Mona 9 years ago - 27 October 2008 14:54

Re: Vegetarian stuffed peppers

very inspired recipe, exactly to my taste. as if you had read my thoughts. mmm I can't wait to eat

Ioana 9 years ago - 27 October 2008 15:26

Re: Vegetarian stuffed peppers

corina 8 years ago - March 3, 2009 10:45 AM

Re: Vegetarian stuffed peppers

Ioana 8 years ago - March 3, 2009 11:22 AM

Re: Vegetarian stuffed peppers

no, if you close the sealed tray so that water vapor doesn't come out, the rice will be done in that steam, and an hour is enough.

maria 8 years ago - 25 April 2009 00:31

Re: Vegetarian stuffed peppers

ramisimion 8 years ago - 9 October 2009 23:39

Re: Vegetarian stuffed peppers

today being friday i said they are very suitable for dinner, that's how it was, very easy and simple to prepare, guaranteed success.

Ana 7 years ago - 8 October 2010 15:14

Re: Vegetarian stuffed peppers

it looks delicious, I will try the recipe too. Thanks for the excellent networks offered, and we expect more based on vegetables. Only good

nicoleta 7 years ago - 20 December 2010 21:44

Re: Vegetarian stuffed peppers

perfect for post
I kiss your hands, you are an angel

Daisy 6 years ago - 27 October 2011 19:30

Re: Vegetarian stuffed peppers

Does it matter if I keep the stuffing for the peppers, but instead of cutting the peppers and putting them in the oven (I don't think I'll keep the bottle for 1 hour) to boil them in the classic version? Thanks.

Ioana 6 years ago - 27 October 2011 19:32

Re: Vegetarian stuffed peppers

but there is not much difference in the cooking time between the two variants.

Vulpe C. 6 years ago - 23 November 2011 16:36

Re: Vegetarian stuffed peppers

I would like to know what rice did you use, basmati or simple long grain?
With

Ioana 6 years ago - 24 November 2011 08:34

Re: Vegetarian stuffed peppers

I usually have headscarves in the house, so most likely I used that one.

diana 5 years ago - 26 April 2012 19:52

Re: Vegetarian stuffed peppers

it looks very good, I'll try to keep it clean

Minute 2 years ago - April 18, 2015 6:42 PM

Re: Vegetarian stuffed peppers

Corina 10 months ago - 10 May 2017 00:26

Re: Vegetarian stuffed peppers

Do all vegetables have to be slightly hardened or left like this?

Ioana 10 months ago - 10 May 2017 09:39

Re: Vegetarian stuffed peppers

cruel, not to be hardened. the juice that will leave it in the oven will be absorbed by the rice.


  1. Wash the peppers well then, with the help of a vegetable knife, cut the back of the peppers round and clean them of seeds. Keep the back of the peppers for later use as lids.
  2. Wash the mushrooms, chop them into cubes and set them aside for a few minutes
  3. Next, peel the carrots and onions. Grate the carrots and cut the onion as small as possible.
  4. Heat the oil in a larger pan, add the onion, cook for a few minutes, then add the grated carrot and mushrooms.
  5. While the vegetables are cooking, wash the rice in a little water and drain it well. Then add it over the hardened vegetables and continue to harden until the rice has absorbed all the water left.
  6. Add the broth, parsley, season with salt and pepper and let the filling cool a little before filling the peppers.
  7. After the pepper filling has cooled, fill each pepper about three-quarters of the volume, then put the lid on. You do not have to add much to their composition, because the rice will not be able to boil. You can also use slices of tomatoes for the caps of the peppers.
  8. Place the peppers side by side in a saucepan, then add enough water to reach the height of the peppers, but not to exceed them.
  9. Put the peppers on the right heat and let them boil until their composition is cooked, and the peppers have softened well.
  10. When the peppers are almost ready, mix separately a tablespoon of flour with two tablespoons of broth and boiled water from the peppers. Pour this mixture over the peppers, mix gently and leave on the fire for a few more minutes. In this way the water in which they boiled the peppers will turn into a delicious sauce.
  11. Serve the peppers with freshly sprinkled dill and warm polenta next to it.

You will have an excellent, healthy and filling fasting stuffed pepper dish. Good appetite!


Peppers stuffed with rice and vegetables, in the oven

Peppers stuffed with rice and vegetables - Cook in oil, onion, carrot, pepper, tomatoes and rice, add parsley and celery, season with salt, pepper and spices, and finally add the raw potatoes, grated on the grater small, taking care not to stick.

  • bell peppers for stuffing (frozen)
  • 3 onions
  • 2 larger carrots
  • 5 suitable canned tomatoes
  • diced bell peppers (frozen)
  • 1/2 kg of rice
  • 1 grated raw potato
  • parsley and celery leaves
  • oil
  • salt
  • pepper
  • broth
  • dry dill

Cook one at a time in oil, onion, carrot, pepper, tomatoes and rice, add parsley and celery, season with salt and pepper, and at the end put the raw potatoes, grated on a small grater, being careful not to stick. Extinguish with warm water and cook for 10 minutes on low heat. After the rice cools down a bit, fill the bell peppers and place them in the pan over the dried dill. Dissolve a few tablespoons of broth in cold water, season with salt, pepper and spices and heat a little and then add over the stuffed peppers. Bake in the oven over high heat with a lid - almost 45 minutes - depending on the rice used and the temperature of the oven. (I prepare the peppers for stuffing in the summer and keep them in the freezer, but before that I fry them a little in oil, not much, just until they change color. This way, the bitter taste is removed.)


Peppers stuffed with rice - Recipes

Any food I would try, any spectacular combinations I would discover, any exotic tastes would delight my taste buds, there is in my soul an unlimited lust for food at home, as my mother does. When I discovered them in Greece, I enjoyed them almost every day, but the best and the best come out with our summer vegetables, flavored with basil already blooming on the stalls, and bathed in abundance with ripe and juicy tomatoes, from the garden. I'm talking about stuffed peppers. In the veggie version, with flavored rice. Bake slowly in a clay pot. I mean a summer wonder.

There are some little secrets for peppers stuffed with rice to be full of flavor, and they all belong to the natural order of the kitchen. I mean & # 8211 you wake up in the morning with the recipe in mind and with your mind full of flavors, go to the market and choose with your hand each vegetable, smell it, feel the greenish aroma of freshly ripened tomatoes from the vine, choose the bouquets of basil, mint and oregano from the stall where everything is fresh, without withered leaves, because it means that everything is harvested at dawn, you bring the wonders home, and arrange everything properly. Onions and garlic give off their aroma in the black and heavy cast iron pan, but not in the commercial Teflon pans, which bring diseases. The vegetables are mixed only with a wooden spoon, so that the aroma is not altered by hot metals or rubbed in the pan. The aromatic plants are sprinkled with cold water, broken by hand and crushed in the palm to revive their aromas. And everything is boiled in a clay pot, as in the old days, so that nothing of the rich taste of fresh vegetables is lost.

Ingredients for peppers stuffed with rice (for 4 servings)

8 yellow bell peppers, seasonal

1 large tomato for the lids

200 g of rice (I used Scotti with large grain)

1 l freshly squeezed tomato juice

fresh herbs & # 8211 basil, oregano, mint

4 cloves fresh garlic

50 ml of good quality dry white wine

Himalayan pink salt and freshly ground pepper

Finely chop the onion and fry lightly in olive oil. Add 2 cloves of crushed garlic, chopped zucchini and rice, cook for a few minutes, and quench with white wine. Add a quarter of the amount of tomato juice, in which the herbs were broken, and let it boil, stirring from time to time, until the juice is drawn and the rice is slightly swollen. Match with salt and freshly ground pepper, and leave the mixture aside, with a lid, so that the flavors blend.

Peel a squash, grate it and squeeze the salt. Add some salt to the pan and add a pinch of salt to the pan. baked. Preheat the oven to 150 degrees, and grease the clay pot with olive oil (my blue pot is brought from Portugal). Prepare the tomato sauce, mixing the freshly squeezed tomatoes with salt and freshly ground pepper, coarsely broken aromatic flat leaves (not cut with a knife, so as not to lose flavor) and 2 cloves of crushed garlic. With a wooden spoon, put the rice mixture in the peppers, without filling them to the maximum, to leave room for the rice to swell. We cut the round lids from the tomato, with which we close the aromatic rice in the peppers full of flavor. We line the peppers thus prepared in the dear clay pot, we generously pour the tomato sauce over them, we put the clay lid, and ready, the pot goes in the oven for 2 hours. After an hour and a half, remove the lid, so that the peppers brown nicely. Even if we use the oven in summer, on the heat, the aroma of baked peppers, delicious tomato sauce and fresh aromatic herbs is worth every extra degree. I like to leave the peppers on the stove, with a lid, to calm down, and I eat them abundantly bathed in delicious tomato sauce, and a little creamy yogurt. A wonder!


Stuffed peppers

Classic stuffed peppers, as my mother does, only I didn't make the sauce as thick as she did, it seems like too much flour added in vain, so a slightly creamy sauce came out. But who wants a consistent sauce, can increase the amount of flour in rantas. I only filled 8 peppers, I kept the rest of the filling for today, I want to make a portion of broken sarmale.


Prepare the filling, peel the onion and carrot. We cut the onion into small pieces and put the carrot through a large grater. Pour the oil into the pan, heat it and add the onion, heat it a little.

Then add the carrot, mix and let it cook for 2-3 minutes.

Cut the pork into small cubes and add it to the pan, mix everything and let it cook for 7-10 minutes.

Then add the tomato sauce, or a tablespoon of tomato paste. Stir and cook for 2-3 minutes over medium heat.

Wash the rice in some water and add it to the pan, mix everything, add 150-200 ml of boiled water and leave until everything is absorbed by the rice. Salt and pepper to taste.

Finely chop the parsley and add it to the pan, stir, turn off the heat and let it cool a bit.


Peppers stuffed with rice and dehydrated plums

INGREDIENTS

  • 7-8 pcs. bell peppers, red and yellow
  • 300 gr rice
  • 1 onion
  • 2 carrots
  • 2 parsley roots
  • 1/2 celery, small
  • salt and pepper
  • 1 ground nutmeg powder
  • 200 gr dehydrated plums
  • 450 gr tomato paste
  • 2-3 tablespoons of sunflower oil
  • 1 leurd link
  • 1 bunch of parsley
  • 1 bunch of dill

METHOD OF PREPARATION

We prepare the ingredients for the Pepper Recipe stuffed with rice and dehydrated plums.

First we clean the vegetables, chop them and fry them in a little oil. We also drip a little hot water to penetrate better, but we do not exaggerate.

Rinse the rice well, drain it and add it over the vegetables, when they are well penetrated. Add a pinch of salt, pepper and nutmeg.

Meanwhile, rinse the plums with warm water.

Mix them with the ingredients on the fire, turn off the heat, cover the pot and let the ingredients cool before filling the peppers.

We cut a lid from the peppers, the one with the back and a teaspoon, we scrape their ribs.

Rinse the peppers both on the outside and inside and let them drain.

When the ingredients for filling the peppers are cooled, add half of the chopped greens, mix them well and fill the peppers.

Put the stuffed peppers in a large pot.

Rinse the bowl in which we prepared the ingredients to be filled well, with water, add the tomato paste and pour everything over the stuffed peppers.

Fill with water until the peppers are lightly covered and put the pot on medium heat.

When the sauce starts to boil, add 2 bay leaves and a sprig of thyme. We leave them for only 10-15 minutes until they release their aromas, then we remove them.

Boil the peppers stuffed with rice and dehydrated plums until the rice is penetrated, about 15-20 minutes, no more.

Towards the end of cooking, add the rest of the finely chopped dill and leurd.


The peppers are washed, cleaned of the spine, seeds and the ribs inside which are more bitter. Then let the peppers drain for a few minutes with the opening down.

The rice is selected from impurities and washed.

Onions are cleaned, washed and finely chopped. Peel a squash, grate it and cut it into small cubes. The parsley is washed and finely chopped.

In a larger bowl put the minced meat, then add the rice, onion, carrot, tomato paste, chopped parsley, salt and pepper to taste. Mix well until smooth. Then add the egg to bind the composition, and mix again.

With this composition we fill the peppers. The peppers will not be completely filled, it will be left about 4-5 millimeters from the level of the opening, because the rice will swell when boiled.

Grease a pot with oil, then place the peppers in it in an upright position, with the opening facing up. The peppers will be sprinkled with a little flour at the opening, to strengthen the filling a little in that area. Thus, the filling will not spread during cooking.

Among the peppers, put slices of pork bacon and bay leaves. Sprinkle with salt and pepper.

Separately in another pot boil 1.5 liters of water. When it boils, pour it carefully over the peppers in the other pot, until the peppers are lightly covered with water. You can put a saucer with a diameter smaller than the pot on top of the peppers, to keep them fixed during cooking.
Boil over medium heat for about 70-80 minutes.


Prepare the filling, peel the onion and carrot. We cut the onion into small pieces and put the carrot through a large grater. Pour the oil into the pan, heat it and add the onion, heat it a little.

Then add the carrot, mix and let it cook for 2-3 minutes.

Cut the pork into small cubes and add it to the pan, mix everything and let it cook for 7-10 minutes.

Then add the tomato sauce, or a tablespoon of tomato paste. Stir and cook for 2-3 minutes over medium heat.

Wash the rice in some water and add it to the pan, mix everything, add 150-200 ml of boiled water and leave until everything is absorbed by the rice. Salt and pepper to taste.

Finely chop the parsley and add it to the pan, stir, turn off the heat and let it cool a bit.