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Stuffed zucchini and peppers

Stuffed zucchini and peppers

Peel the onion and carrot, then grate them. They are hardened in olive oil, approx. 5 minutes, add the minced meat, the rice chosen and washed, leaving it to simmer for approx. 10 minutes, until all the liquid has evaporated. After the meat composition has cooled, add the egg, season with salt, pepper and paprika.

Meanwhile, peel the zucchini, cut in half and core and any seeds. Cut the peppers in half and clean them of seeds. Fill the vegetables with the meat mixture, then put them in a heat-resistant bowl, dilute the broth with water and pour over the stuffed vegetables.

The stuffed vegetables are kept in the oven for approx. 30 minutes on medium heat. To taste, serve with yogurt, sour cream or grated cheese on top. Good appetite!


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.


Zucchini stuffed with minced meat and pepper. It's so tasty that it's hard for you to stop at one serving.

The zucchini stuffed with minced meat and peppers is so tasty that you can hardly refrain from eating a single serving. I fell in love with this dish from the first bite.

Ingredient:

  • 4 zucchini, 1 red pepper
  • 1 onion, 3 cloves garlic
  • 250 gr minced meat, 2 tablespoons sunflower oil
  • 2 tablespoons butter, 4 tomatoes, 50 g cheese
  • 3 tablespoons chopped parsley, Delicate vegetables, salt and pepper

Method of preparation:

Wash the zucchini well and cut them in half lengthwise. Empty the middle of each half of the zucchini, being careful not to cut its skin. Place the zucchini on a tray lined with baking paper and sprinkle lightly with salt, pepper and delicate vegetables.

Cut the zucchini core into cubes as small as possible. Wash the peppers, remove the seeds and also cut them into small cubes. Separately, chop the onion and garlic as small as possible.

Put a pan with sunflower oil and butter on the stove. Cook the onion and garlic until golden, then add the diced peppers and zucchini. Fry the vegetables for about 5 minutes, stirring frequently.Then add the minced meat, mix and leave the pan on the fire for another 5 minutes.

Peel a squash, grate it and cut it into small pieces. Add them to the pan with the vegetables and minced meat. Sprinkle salt, pepper and delicacy on top. Without covering the pan, cook the vegetables over high heat, stirring frequently, until all the liquid evaporates.

Take the pan off the heat and leave it for 5 minutes. Then add the cheese and chopped parsley. Season to taste with salt and pepper and mix well.

Pour the juice from the pumpkin halves. Gently wipe the zucchini with a paper towel, then fill them with the mixture of minced meat and vegetables. Put the stuffed pumpkin tray in the preheated oven at 220 degrees for about 20-30 minutes. Good appetite and increase cooking!


Stuffed zucchini and stuffed goulash

On Sunday, my mother and I cooked the recipe she had been making since we were little. Initially, my mother made the composition based on minced meat with which I then filled various: eggplant, zucchini, goulash, cabbage, peppers, etc. Of all the combinations, I liked the zucchini and stuffed gullies the most, so it remained one of the top recipes at home.

Ingredient:
& # 8211 4 gulii mari
& # 8211 3 the right pumpkin
& # 8211 a big onion
& # 8211 1 liter of tomato juice
& # 8211 1kg of minced meat
& # 8211 oil
& # 8211 bell peppers (we used 1/2 red pepper and 1/2 green pepper)
& # 8211 a big dill tie
& # 8211 spices to taste (salt, garlic powder, pepper, spices for minced meat)
& # 8211 a clove of garlic
& # 8211 150gr cheese

Peel a squash, grate it and squeeze the juice. We keep the core of the vegetables without mixing them.

Chop the onion and bell pepper as small as possible, then divide the amount of onion into 2 equal parts, and fry it in oil in two different pans. When the onion is hardened, put the zucchini core in one of the pans and then, when it softens, add the minced meat.

In the other pan, place the chopped onions, the minced meat, fry them a little together and then add the core. In each pan we then put the finely chopped bell pepper and 1/4 of the dill connection (half of the connection is put in the composition, the other in the tomato sauce). Season to taste and leave both pans on the fire until the composition is ready.

Meanwhile, prepare the sauce: mix the tomato juice with 1/2 of the dill and the garlic cut into thin slices. Season with salt and pepper.

With the minced meat composition, we fill the zucchini and the goulash (with the zucchini filling, we fill the zucchini, with the gulli filling & # 8230 we fill the gullies) we place them in a tray, we pour over the tomato sauce and water until they reach the level of the vegetables. Put the pan in the oven over medium heat for 30 minutes, then take out the pan, sprinkle the zucchini and grated cheese with grated cheese, and put the pan back in the oven for another 10 minutes. Because we like browner cheese, we put it before putting the tray in the oven. Everyone does according to the mood of the moment.

I was afraid, after I took them out of the oven that I would not be able to take pictures with the final result, as I suffered with the vegetable lasagna that I made the other day and which was devoured before I made them. pictures, because the device's battery was not charged.

Anyway, you should know that with every recipe I risk my life because & # 8220sacalii & # 8221 want to taste everything and I keep coughing until I shoot 30 frames from all possible angles. As for the stuffed dumplings and zucchini, I served them with sour cream and of course with the sauce in which they were baked.


Ingredients needed peppers stuffed with meat:

  • For five servings we need 10 large and healthy peppers, preferably red ones because, unlike the white ones, their skin is harder to exfoliate, being more resistant, more attractive and at the same time sweeter.
  • Meat, in an amount of approx. 500 g, used for filling is good to be a pork-beef mixture in equal proportions or to dominate the pork, given that the presence in a larger amount of beef leads to strengthening the composition.

For the filling and sauce we also need:

  • 150 g of rice
  • 3 larger onions
  • 1 or
  • 1 kg of tomatoes
  • broth (it would be good to be homemade)
  • pepper, salt, thyme
  • dill, parsley and a few larch leaves

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


  • 700 grams of mixed meat or chicken
  • 1-2 onions
  • 1/2 cup rice (75-80 ml) with round grain
  • 1/2 dill connection
  • 1/2 bunch of parsley
  • 1 teaspoon grated pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika (sweet or hot)
  • 1 whole egg or just 1 egg yolk
  • Bay leaves
  • sauce: 250 ml of concentrated tomato broth, 3 tablespoons of olive oil

First of all, clean the vegetables as much as possible and the ribs inside and wash them well, then let them drain with the opening down. Place the minced meat in a bowl. Finely chop the onion and add it over the meat, add the rice, salt, pepper, paprika, chopped greens (don't neglect the greens, they will bring freshness to this summer dish) and, if you dare to use it, the whole egg or the yolk ( The egg definitely has a role in linking the composition of meat and rice, but it will also strengthen it a little, so if you want a softer composition, use only the yolk or do not put the egg at all).

Mix all very well, until a homogeneous composition is obtained.

The composition of meat and rice is stuffed in the chosen vegetables, without filling them completely (keep in mind that the rice will swell when boiled).

Arrange the vegetables in a suitable pot, with the opening facing up. Separately, boil about 1 liter and a half of water. When the water boils, carefully pour over the peppers in the pot, so that there is only enough water to cover the peppers. Sprinkle a pinch of salt, add the bay leaves and put the pot on the fire.

To keep the vegetables in a fixed place under boiling water, I usually place them on a plate.

Boil the peppers over a low heat for 1 hour & ndash 1 hour 1/2, enough to cook the meat and boil the rice.


Zucchini and peppers stuffed with rice and vegetables

ingredients
- 8 peppers, - 2 zucchini, - 200 gr. brown rice, - a small cauliflower, - 1 carrot, - 2 tomatoes, - 2 eggs, - 2 tablespoons sour cream, - parsley leaves, - celery leaves, - salt, pepper, thyme, - water, olive oil

Difficulty: Average | Time: 1h 30 min


Stuffed zucchini and stuffed goulash

On Sunday, my mother and I cooked the recipe she had been making since we were little. Initially, my mother made the composition based on minced meat with which I then filled various: eggplant, zucchini, goulash, new cabbage, peppers, etc. Of all the combinations, I liked the zucchini and stuffed gullies the most, so it remained one of the top recipes at home.

Ingredient:
& # 8211 4 gulii mari
& # 8211 3 the right pumpkin
& # 8211 a big onion
& # 8211 1 liter of tomato juice
& # 8211 1kg minced meat
& # 8211 oil
& # 8211 bell peppers (we used 1/2 red pepper and 1/2 green pepper)
& # 8211 a big dill tie
& # 8211 spices to taste (salt, garlic powder, pepper, spices for minced meat)
& # 8211 a clove of garlic
& # 8211 150gr cheese

Peel a squash, grate it and squeeze the juice. We keep the core of the vegetables without mixing them.

Chop the onion and bell pepper as small as possible, then divide the amount of onion into 2 equal parts, and fry it in oil in two different pans. When the onion is hardened, put the zucchini core in one of the pans and then, when it softens, add the minced meat.

In the other pan, place the chopped onions, the minced meat, fry them a little together and then add the core. In each pan we then put the finely chopped bell pepper and 1/4 of the dill connection (half of the connection is put in the composition, the other in the tomato sauce). Season to taste and leave both pans on the fire until the composition is ready.

Meanwhile, prepare the sauce: mix the tomato juice with 1/2 of the dill and the garlic cut into thin slices. Season with salt and pepper.

With the minced meat composition, we fill the zucchini and the goulash (with the zucchini filling, we fill the zucchini, with the gulli filling & # 8230 we fill the goulash) we place them in a tray, we pour over the tomato sauce and water until they reach the level of the vegetables. Put the tray in the oven over medium heat for 30 minutes, then take out the tray, sprinkle the zucchini and grated cheese with grated cheese, and put the tray back in the oven for another 10 minutes. Because we like browner cheese, we put it before putting the tray in the oven. Everyone does according to the mood of the moment.

I was afraid, after I took them out of the oven that I can't take pictures of the final result again, as I suffered with the vegetable lasagna I made the other day and which was devoured before I made them. pictures, because the device's battery was not charged.

Anyway, you should know that with every recipe I risk my life because & # 8220sacalii & # 8221 want to taste everything and I keep coughing until I shoot 30 frames from all possible angles. As for the stuffed dumplings and zucchini, I served them with sour cream and of course with the sauce in which they were baked.


Tomatoes, peppers, stuffed pumpkin

I made sarmalute with goose breast from goose breast, so I also stuffed some tomatoes and peppers. I used the same filling as for sarmalute (see recipe here) or you can use the filling from Moldovan sarmale.

Let me tell you how to proceed:

Tomatoes and peppers cut (cut a lid), clean the peppers on the back, seeds and veins inside, tomatoes and zucchini peel easily with a teaspoon, without breaking the bottom. Fill, put on top a tomato lid (or pepper), place in a saucepan or pan, put among the vegetables thyme branches, dried dill and celery leaves, pour grated tomatoes or tomato juice. Fill with enough water to cover the vegetables, place a plate or a weight on top to keep the vegetables covered with sauce and put them in the oven.

At first, turn on the high heat until it boils, then reduce the heat and bring to a boil over low heat. Towards the end, add a glass of wine or borscht and let it boil for a few more minutes.

Serve with a crispy polenta, yogurt or sour cream and hot peppers.


Video: Κολοκυθάκια Γεμιστά με Αβγολέμονο. Άκης Πετρετζίκης (November 2021).