New recipes

Peppers stuffed in the oven

Peppers stuffed in the oven

Mix the meat with the spices, parsley, thyme, dill (washed and chopped).

We wash the rice and let it drain well.

We clean the onion, chop it and heat it a little, we also add the grated carrot.

Let it cook together for a while, add the tomato paste, mix and add over the meat.

Add rice, eggs, semolina, mix well.

We clean the peppers of seeds, stalks and wash them, let them drain well.

Grease a pot with oil, add 2 cabbage leaves.

We fill the peppers with the obtained composition, we cut the tomatoes into slices and we put the lids on the peppers.

Place the peppers in the pot, mix the tomato juice with a little salt, borscht and add it over the peppers.

Fill with warm water, cover the pot with aluminum foil and put in the oven over low heat.

Stuffed peppers

When ready, add the rice and 100 ml of warm water.

Stir and then cover the pan with a lid. Leave on the fire for half the indicated cooking time of the rice. Add salt and at the end 2 teaspoons of concentrated tomato paste. Stir a few times and then allow the composition to cool.

In a large bowl, add the rice over the minced meat.

Add salt and pepper, paprika and thyme, parsley and chopped dill. Mix well by hand until it becomes a homogeneous composition.

Cut off the lids and remove the pepper seeds.

Fill the peppers with the minced meat composition.

Place the peppers in the oven pot, put the lids of tomatoes or peppers.

Add the bacon cut into pieces.

In a bowl, mix the tomato juice (broth), 500 ml of water, salt, pepper and thyme.

Pour the composition over the peppers.

Put the pot in the oven with the lid on for 30 minutes at 190 degrees, then remove the lid and leave it in the oven for another hour at 180 degrees.

Serve warm with sour cream or yogurt and freshly chopped dill.
Consume in moderation!

Recipe video STUFFED PEPPERS lower:

Peppers stuffed in the oven

Peppers stuffed with meat, an authentic Romanian food, is preferred by many of us during the summer.
A food as simple as it is tasty, aromatic and full.
Stuffed peppers are relatively easy to make and delicious. Below I present a personal recipe for bell peppers stuffed with meat, it is absolutely sensational and you can serve it both for lunch and dinner.

Method of preparation:
Wash the bell peppers, cut them at the end with the tail so as not to break the tail, remove the seeds, wash and let the peppers drain upside down, as much as possible to keep the lids of each, we will use them at the end of filling and e good to fit.

In a large bowl we will put the minced beef and pork.

Onions are cleaned, washed, chopped scales.

Carrot is cleaned, washed, put on a small grater.
The secret of the best stuffed cabbage and bell peppers consists of onions and carrots. Even when making fasting sarmale or stuffed peppers, it is good to use as many onions and carrots as possible, I assure you that they will be exceptionally tasty.

Lightly smoked bacon, or fatter kaiser, is an ingredient that I added in addition to the usual recipes, to give an extra flavor and a light smoky smell, you will not find this ingredient in any recipe, but I added it now and the taste of the peppers came out phenomenal.

We will cut the Kaiser (along with the rind, which is soft) into very small pieces. I put 150g but 200g also worked. We don't have to put much if we don't want peppers with a lot of garnish.

In a wok I added two tablespoons of oil and hardened the kaiser.

When the kaiser browned slightly, I took it with a spatula and added it over the minced meat.

In the oil and fat left by the kaiser, I then lightly sautéed the onion (slightly golden on the edges). It should not be browned, but enough to soften and leave the taste in oil.

I then added the grated carrot and mixed. I then put a little water, not much, but enough to stop the frying and let the composition boil lightly. This is another secret of wonderful taste. Harden the onion and carrot together, then lightly boiled in water with oil.

Boil until the water evaporates, cook for another 2 minutes and add a little more water, not too much.

We continue this process until the carrot easily becomes a puree-like paste. When this happens, leave it on the fire until the water evaporates, then lightly simmer for another 1-2 minutes and turn off the heat.

Transfer with a spatula the onion and carrot composition over the minced meat.

Chop green parsley and dill and add them over the meat. We break an egg and put it in the meat bowl.

Seasoning follows. I added a teaspoon of sweet paprika, smoked paprika a teaspoon, pepper a teaspoon, thyme a teaspoon, salt a teaspoon with the tip but I still had to, although I tasted the composition and it was salty to my taste, the rice absorbed the salt and finally the taste was slightly unsalted. Luckily, salt can be added to serving. So I recommend the composition a little saltier before filling.

In the composition I added two tablespoons of tomato sauce.

I put uncooked rice in the composition, 1 tablespoon of rice for each pepper as a standard to measure.

Then mix all the ingredients well, to combine the taste and aroma, if time allows you can leave them for half an hour in the refrigerator.

I filled the bell peppers with this meat composition, not until I refuse because the rice will increase its volume and the composition will tend to break the peppers.

I put their lids on each pepper, and placed them standing in a yena bowl with a lid. As you know, there is also the option to cover the peppers with tomato slices, for the beautiful appearance and slightly sour taste that tomatoes give. This time I chose to put caps of pepper, as you can see it looks quite attractive, in addition, the fact that I will cook them in the oven with a little sauce benefits me, the peppers will stand and the lids will remain in place. The same does not happen when the peppers are boiled in a pot with a lot of liquid, because when the water boils, the lids will fall off and the risk is that the stuffing will leak from the peppers.

I then prepared a sauce of mashed tomatoes, salt, pepper, lemon juice and a teaspoon of brown sugar, I mixed and poured over the peppers. I recommend the liquid to be in the middle of the pot in which you cook the peppers in the oven, because the peppers and meat will leave the water to boil, in addition the liquid will boil and rise to the top of the pot. The sugar has the role of attenuating the acidity in the tomato sauce.

Cover the bowl with a lid. If you do not have a lid, you can cover it with aluminum foil, although it is not very healthy, it is practical, it will help that the peppers do not burn on top during baking. If you still want the peppers to be lightly browned on top on the lids, remove the foil towards the end and keep in the oven until browned.
Bake the peppers for an hour and a half.

If you used foil, set it aside, sprinkle the peppers with the sauce in the pan and leave in the oven until nicely browned.
When they have boiled / browned, take out the pot and we can serve.

They are delicious and fragrant. The best bell peppers I've ever eaten.

It can be served plain, with sour cream or fatty yogurt, as you prefer.

If you want the sauce a little sour, you can squeeze a little lemon.
Serve warm, with finely chopped greens and if you prefer green or pickled hot peppers.
Great appetite!

Ingredients for the recipe for peppers stuffed with baked cheese:

  • 10 kapia peppers (green or red)
  • 6 tablespoons olive oil
  • 250 gr feta cheese
  • 1 or
  • 1 finely chopped red pepper
  • 1 grated tomato (without peel and seeds)
  • 1 clove crushed garlic (optional)
  • 2-3 tablespoons chopped dill (or parsley, basil)
  • 1 teaspoon oregano
  • freshly ground pepper
  • 20 toothpicks

How we organize

If I keep soiling the dishes and utensils, when I start this meat mixture, I make at least two of the three dishes I like and they can have the same meat mixture: stuffed peppers, meatball borscht, meatballs.

Normally, if I have to choose between types of meat, I prefer peppers stuffed with beef. But in terms of taste and texture, the combination of the three types of meat seems the best, the chicken / turkey is tender, the pork is sweet and the beef is robust, with a deep taste. Together with the grated vegetables, some tasty, juicy, soft meatballs are formed when you bite them but firm, they do not disintegrate.

Obviously, apparently it's a hassle to get three types of meat, but this is where it came from that I make several dishes from the same meat mixture. Buy casseroles with minced meat, beef, pork and turkey, 500 g each, a total of 1.5 kg of meat. Obviously, it also matters how many people you cook.

How to make bell peppers stuffed with baked vegetables

The bell peppers will be washed, the lid will be cut from the top, then cleaned of seeds and ribs, then sprinkled inside each pepper a pinch of salt (to soften, without having to be scalded), leave on a grill waiting to be used.

Peeled vegetables, washed and finely chopped, put to harden in a Teflon pan with hot oil, about 10-15 minutes (while they will soften and remove from the liquid left by the vegetables).

After they have hardened, the vegetables will be transferred to a bowl to cool, then add beaten eggs, rice, breadcrumbs, finely chopped parsley, salt and pepper, mixing everything with a spatula, until you get a homogeneous composition.

Using a spoon, fill each pepper with the composition obtained, then put a tomato cap or pre-cut cap of each bell pepper.

In a square tray with high walls or a rectangular Jena bowl, greased with butter or lined with oil, place the bell peppers on top, over which the tomato juice will be poured and cover the bowl with aluminum foil, put in the oven. preheated to 180 degrees, for about 40-45 minutes.

Near the end (last 10 minutes) remove the aluminum foil and add the grated Parmesan cheese on the surface of the bell peppers cooked for au gratin.

Bell peppers stuffed with baked vegetables, can be served hot or cold with 1-2 tablespoons of sour cream (optional, according to everyone's tastes).

Ingredients baked peppers in the oven, the simplest and most hygienic method

for an ordinary oven tray

How to prepare baked peppers in the oven, the simplest and most hygienic method

Preparing peppers

1. Turn on the oven and set it to 190 ° C, ventilated. Wash the peppers well and cut them in half lengthwise.

2. We completely remove the spine and the seeds, if we want, we also scrape the vines inside. We can clean the cleaned peppers under running cold water, to make sure we get rid of any traces of seeds. Drain them well and wipe them inside with paper towels.

3. Prepare the oven tray, laying it with baking paper. Arrange the peeled peppers with the skin on top and they are ready in the oven. We make sure, before putting them in the oven, that they are well aired on the upper part (the exposed one).

Baking and peeling

4. Bake these peppers in the preheated oven at 190 ° C, ventilated, at an average height, for 20, 25 or 30 minutes. The cooking time has a fairly large margin of tolerance, because I baked kapia peppers in 20 minutes and the fat peppers, much more fleshy, needed 30 minutes, sometimes. I used the same method for baking yellow peppers when I did cream of baked peppers with tabasco. When ready, the skin on the surface of the peppers should look wrinkled and brown in places.

5. As soon as we take these baked peppers out of the oven, cover them with clean, double-layer kitchen towels. Let them steam under the napkin until they cool to almost room temperature. The steam will help the skin to come off completely.

6. After the baked peppers have cooled, the skin will come off very easily, most of the time in one piece, maximum two. It cleans perfectly even the more "curly" ends of the peppers.

As we peel them, we put them in a clean bowl. We can use them immediately for baked pepper salad or we can include them in other dishes, they are perfectly clean and taste great!

My favorite dressing for baked pepper salad

  • 50 ml. Apple vinegar
  • 30 grams of bee honey / agave syrup
  • 1 teaspoon grated salt
  • 2 cloves of garlic
  • 30 ml. of oil

Put everything in the blender and taste, if you prefer more sour, add 1 drop of vinegar, if you want more salt, a little more salt. The taste must be intense, but perfectly balanced between sweet / salty / sour. Intense, because the peppers are completely unseasoned. Mix the baked peppers with the dressing and let them soak for at least 15 minutes before serving. They are better if they are soaked in the dressing in the fridge for a few hours.

Stuffed peppers - 14 recipes

A selection of the best stuffed pepper recipes with meat or fasting (with rice, cabbage, mushrooms or other vegetables).

Stuffed pepper is a dish that is found under different names and shapes around the world. For example, in Spain stuffed peppers are called "pimientos rellenos" and are part of traditional Spanish cuisine. The filling is made with "Manchego" cheese, beef or cod in a béchamel sauce, the last option being perhaps the most popular recipe. In India, stuffed peppers are called "Bharvan Mirch" or "Bharva Hari Mirch" and are prepared with minced meat, potatoes, onions and spices such as chill, turmeric, coriander, salt and lemon juice. The stuffed peppers are either hardened in a pan or baked in the oven. In Mediterranean cuisine, "dolma" is a category of dishes prepared with stuffed vegetables, including bell peppers, eggplants, tomatoes or vine leaves. Dolma is also known in Balkan cuisines and nearby regions, such as Middle Eastern countries such as Iraq, Iran, Turkey, Azerbaijan, Armenia and Central Asia.

We make the composition from the minced meat and the rest of the ingredients, except for the peppers, which we wash well and cut in half.
Fill the peppers with the above composition, place them in the pan, but first in the pan we will put oil.

Place the peppers and put the tomato juice over them and in the pan and water.

Put everything in the oven, but first cover everything with aluminum foil, to let the juice and cook better, put it on a high heat.

About halfway through the baking, take out the foil and let it bake without, so that it browns nicely.

Is there a dinner option that no one ever refuses?

Yes, this is a traditional recipe for baked stuffed peppers, which your loved ones will eat breathlessly, the big ones with a hot pepper and cream.

Ingredients for stuffed peppers in the oven:

5-6 bell peppers
500 grams of minced beef or turkey
1 large onion
350 grams of tomatoes
1 tablespoon tomato paste
1/2 bunch of fresh green parsley
1/2 bunch of fresh dill
2 tablespoons vegetable oil
1 tip of thyme knife
1 bay leaf
75 grams of rice
sea ​​salt
freshly ground black pepper

5 steps to prepare stuffed peppers in the oven:

1. Peel the onion and finely chop. Wash the tomatoes well under a stream of cold water, then strain them. Wash the green parsley and dill well, dry and finely chop.

2. In a frying pan, add a little oil and let it heat up. Add the onion and lightly fry, without browning. Meanwhile, wash the rice with cold water and drain well. Add the onion to the pan. Mix, add the tomato paste and mix well. Add a little water, stir and cook the rice for 10 minutes. Allow to cool.

3. Add the rice in a bowl, along with the minced meat, green parsley and chopped dill, paprika, pepper and a teaspoon of salt. Mix the composition well.

4. Wash the peppers under running water and drain. Remove the tail, cutting right next to it, then remove the seeds and ribs. Rinse, then add the minced meat composition, almost to the top, leaving little room for the rice to swell.

5. Add the peppers in a standing bowl of embarrassment. Add the mashed tomatoes and water to cover three quarters. Add the thyme and bay leaves. Leave in the preheated oven at 200 degrees Celsius for an hour and a half. Leave to cool, then serve with the sauce left in the pan and cream and bread with seeds.

Baked stuffed peppers - so delicious that they will eat like hot cakes!

We present you a special recipe for peppers stuffed with meat. They are bathed in vegetable soup with basil - a perfect combination. The peppers prepared in the oven are absolutely delicious, they are very fragrant, they look great, they are juicy and simply irresistible. These wonderful peppers will be eaten like hot cakes. Serve hot at lunch or dinner!


-22-23 medium-sized bell peppers

Ingredients for the filling

-1 kg of minced beef

Soup ingredients

-1 large potato

-1 large onion

-2 medium-sized carrots

-1 small bunch of green onions

-1 small bunch of parsley

-1 tablespoon dried basil

Method of preparation

1. Peel a squash, grate it and squeeze the juice out of the pepper. If there are any seeds left, remove them by hand. Wash the pepper inside and out.

2. Prepare the filling: Mix the minced meat with the finely chopped onion, rice, salt and ground black pepper.

3. Fill the peeled peppers with the minced meat.

4. Arrange the peppers in a saucepan or cauldron, or any dish suitable for baking.

5. Arrange the tomatoes and onions cut into halves, sliced ​​potatoes, carrot rings, whole garlic cloves and chopped greens over the peppers.

6. Sprinkle with salt and ground black pepper.

7. Pour boiling water into the bowl so that it covers the peppers.

8. Cover the pot with a lid, put it on the fire and let it boil. Taste the soup - if necessary, add salt and ground black pepper.

9. Put the pepper bowl in the oven. Bake at 160 ° C for 1.5-2 hours. 10 minutes before it is ready, add the bay leaves and basil to the bowl.

10. After baking, let the peppers cool to room temperature for 10 minutes in the bowl in which they were prepared.

11. Serve the peppers in deeper plates, along with the soup. Sprinkle with chopped greens.

Note: If desired, the peppers can be prepared only on the stove, over medium heat, for 45-50 minutes from the time of cooking.

Video: Πιπεριές γεμιστές με φέτα στον φούρνο εύκολο καλοκαιρινό φαγητό. foodaholics. Baked peppers (January 2022).