I washed the peppers well and prepared them for the filling (cut the top with the back).
Stuffing: I put in a bowl the rice, minced meat, finely chopped onion, peeled and finely chopped tomato, parsley, dill and thyme well washed and finely chopped, pepper, salt (and / or delicately), paprika and eggs and I mixed very well. I try to avoid frying in oil (when I can!) If the meat is not fat at all, you can add a tablespoon of oil. If the filling remains (this depends on the size of the peppers) I put it in a bag in the freezer, for another time.
I filled the peppers with a spoon (the filling is well stuffed) and I placed them in a more crowded pot so that they don't rise and with my mouth up. I cut pieces of smoked pork mice (because I had, if not, you can buy peasant ham or bacon, or even pieces of bacon) and I put them among the peppers.
I mixed the tomato juice with water (enough to cover about 4 fingers of the pepper) and I seasoned it with delicacy / salt, pepper, sugar (if the juice is sour), ketchup. Then I poured over the peppers, being careful, on the edges, not to disturb the peppers.
I put it on the fire on the stove until it started to boil then I moved the pot to the oven and left it there over medium heat for 1 hour.
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.
Preparation Peppers stuffed with beef
The peppers are being prepared. Peel a squash, grate it and wash it well.
The minced beef is mixed with the rice, with the cleaned onion, washed and finely chopped, with the egg, salt and pepper to taste. Mix well. Fill the peppers with this mixture and place the lid on top.
Put them in a pot, add the tomato juice, then cover with water and put in the oven. Try it and when the meat is cooked, they are ready. Serve with pleasure. I had some peppers put in the freezer and I filled them.
Try this video recipe too
- 1 kg of turkey breast
- 14-16 large bell peppers, tomatoes
- 200 g of rice
- 3 eggs
- 1 bunch of green onions
- 1 bunch of green parsley
- 1 link green larch
- 2 tablespoons tomato paste
- 1 liter of tomato juice
- salt, ground pepper
Chop the turkey meat. Do the same with green onions, parsley, larch, and put them over the meat. Add eggs, tomato paste, washed rice, salt and ground pepper. Mix well by hand until the dough becomes smooth.
We cut the peppers under the stalks, remove the seeds and wash them. With a spoon, take the prepared composition, fill the peppers and put the lids. Grease a 6-8 liter pot with oil and place the peppers. Pour the tomato juice and fill with enough water to cover them.
Put the lid on the pot and simmer for about 90 minutes, until the juice decreases and thickens to the consistency of a sauce.
Serve with polenta dumplings and hot peppers.
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 stuffing is good to be 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
I'm in the fog.
oana, mine wasn't really a big eater until about 2 weeks ago. his appetite increased something scary. You helped me a lot with your ideas. thanks again. how old is your little girl
edi is not really fat, he is a normal child in weight, compared to his height. Dr. Pediatrician even told me that he was one of the few non-fat children.
is it ok if i give him pape melted cheese?
I give them to pop 4 times a day: in the morning 2 creamy with 4 biscuits or 2 danonino without biscuits (about 8 half-9), about 1 half puree with liver or egg yolk, or beef or poultry , or soup. around 6 pm-7 a slice of bread with butter or sour cream or fruit puree or something like that (today I ate a slice of bread with spinach), and around 9 pm we put the quench with 250 ml of milk with rice the nestle. that's what Pope Edi did on an ordinary day. is much? is it little I think it's ok.
for rorox and not only
"Milk e and dairy products
Butter, milk and yogurt do not contain E's, but there are exceptions.
Milk can be contaminated due to the way the animal was fed. And in some situations, in the hot season, traders put caustic soda in milk to prevent cheese.
Melted cheese is a food product that contains many E's called "melting salts". These salts endanger health. In melted cheese and whipped cream, additives are sometimes in excess.
Butter is a safe dairy product, except for the one containing E 160.
Cream contains many additives in the "stabilizers", "thickeners" and "emulsifiers" categories.
Yogurt is a living product, because it contains germs and live bacteria, beneficial to humans. Nutritionists say it is better than milk, with a higher tolerance.
The yogurt, which has a shelf life of more than 30 days, has been sterilized and is no longer considered natural. "
Capsicum stuffed with meat
I don't think there is a Moldovan who doesn't like stuffed peppers! I usually deviate from the traditional recipe, with some changes in favor of a healthy and balanced diet. In this way, I replace the pork with beef and chicken, I exclude the oil almost completely, and if the rice does not decrease in proportion, then I remove it completely from the list of ingredients. In this way we get a delicious and very low calorie recipe. I'm done. You're right: I'm on a diet!
So here's a recipe for stuffed peppers that you. lose weight!
0.5 beef chop 0.5 chicken breast mince 1/2 medium cabbage one large carrot 2-3 medium onions 300 ml tomato juice mix freshly ground pepper dried oregano 6-8 capsicum salt.
Method of preparation
Heat a large pan well (I make the most of my favorite wok), with non-stick coating. Drizzle as much olive oil as needed to grease the pan.
We put the chopped onion first, then the grated carrot and the finely chopped cabbage.
If you do not use oil, as I do, then put the vegetables almost simultaneously and let them fry over medium heat.
When the vegetables have softened, add the minced meat, mix and season with salt, pepper and oregano.
Keep on the fire until the meat is slightly white. Take the pan off the heat and let it cool, so that we can take the mixture of meat and vegetables by hand.
We clean the peppers and cut them in half, because the caps are long and narrow and it will be impossible to fill them to the top.
We fill the peppers and place them nicely in a not very deep tray.
We poured tomato juice on top (I had it from the store, but it would be perfect to use a fragrant and sweet homemade juice).
Cover the pan with aluminum foil and bake the peppers at 180 degrees for about 45 minutes.
Peppers stuffed with veal
I really like stuffed peppers and I wanted to test them on my new device as well Crock Pot. Of course I had a result as expected because everything was cooked at low temperature and I didn't even have to sit next to the appliance.
& # 8222Ideal for 4-5 people, this Crock-Pot® DIGITAL slow cooker with timer helps you organize your meal schedule with incredible precision. Modify and customize food preparation time according to your schedule during the day. This way, you will have more time for yourself and those close to you. The timer can be set between 30 minutes and 20 hours, along with the ‘High’ and ‘Low’ cooking settings & # 8221 More here
Other stuffed peppers
The other day I made this beef soup, on bones, meat and vegetables. By & # 8222 vegetables & # 8221 we mean parsnips, carrots, parsley, celery and fennel. After the vegetables did their homework, I thought I could get some more out of them. Since we already had some small and sweet Spanish peppers, the idea of some peppers stuffed with something other than the traditional peppers around us, slowly boiled in a sauce made from vegetables taken out of soup, came up.
So, I put all the vegetables in the blender (I find that Vitamix goes well both hot and cold), I added some pepper paste (sweet) and three tablespoons of soup, very little pepper and a little speed.I put the sauce obtained on low heat and I put in it some slices of mushrooms, well dried.
I washed the peppers, wiped them with a paper towel and put them on the fire in a pan sprinkled with a little olive oil.
I fried them lightly on all sides, not much, so they don't soften. I just wanted it to get a subtle taste of roasted peppers. After taking them out of the pan, I wiped them with another paper towel.
For the filling I used chorizo (I took off the skin), duck breast pastrami, a little goat cheese and a few slices of grilled eggplant and kept in oil.
I chopped them all with a knife, mixed them with two tablespoons of rice and a little dill.
I stuffed the peppers. I put the peppers in the sauce. I let them simmer for a little over half an hour.
To be honest, they were very good.
- 10 bell peppers of the right size
- 100 g round grain rice
- 3 medium onions
- 1.5 kg of well-ripened tomatoes for cooking
- 1 kg minced pork (or mixture)
- salt, pepper, bay leaves, thyme
- delicate without monoglutamate (optional)
- parsley and green dill
We start by washing the peppers well. Then we cut their backs and clean them of seeds and the ribs inside, being very careful not to break them. We rinse them once more inside, after which we drain them upside down.
We are preparing the filling
Wash the rice and leave it to dry. Wash and finely chop the tomatoes (peeling) or we can grate them. Let's put it aside. Peel and finely chop the onion. We wash the greens.
We prepare the meat filling (it looks like meatballs, only without egg). Mix the meat with the rice, half the chopped onion, half the finely chopped greens, a little thyme. Season with salt and pepper.
After we have mixed the composition well, we carefully fill the peppers about three quarters in height, because the rice swells when boiled and must take place. We cover them with a tomato cap or a fat pepper as we have at hand.
We prepared the sauce
To prepare the sauce, heat the rest of the onion in a few tablespoons of oil until it starts to take on color. Add the chopped tomatoes and simmer for 10 minutes to lose acidity.
Take a little off the heat and add carefully then stuffed peppers standing next to each other, filling the sauce with warm water until they are covered with liquid.
How long do we boil stuffed peppers?
Season to taste with salt, delicate (optional), 3-4 bay leaves, a little sugar if necessary and let it boil over medium to low heat with the lid ajar, about an hour.
Shake the pot from time to time so that it does not stick and add a little warm water if necessary. But not too much so as not to dilute the aromatic taste of peppers and tomatoes.
Method of preparation
Peppers stuffed with pork
The rice is cleaned if necessary and washed in several waters, drained and added to the pan with 50
Peppers stuffed with pork
Wash and clean the back of 20 medium fat peppers, and drain face down. Separately