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Fasting stuffed peppers

Fasting stuffed peppers

Another recipe received by email, just good to prepare in this post.

  • 10 peppers
  • 200 grams of mushrooms
  • 100 grams of rice
  • an onion
  • 3 -5 tablespoons broth
  • parsley, salt, pepper, oil

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Fasting stuffed peppers:

Chop the onion and fry in oil, then add the chopped mushrooms and rice, which has been washed before. When the onion turns golden, quench with a cup of water, add a tablespoon of veggies and simmer until the rice is soft. Turn off the heat and mix the chopped greens with the ones above. Then fill the peppers and arrange in a saucepan. Chop the tomatoes and place them, together with the tomato juice, over the stuffed peppers. Add enough water to cover the peppers. Cover the pan with a lid and bake for 45 - 60 minutes.

Recipe proposed by Bucataras CrisSinzi


Peppers stuffed with barley, fasting recipe

ingredients

  • 6 medium bell peppers
  • 200 g barley
  • 2 onions
  • 200 g brown mushrooms
  • 5 tablespoons oil
  • 1 green link
  • 500 ml vegetable soup
  • salt
  • pepper

You choose the barley, wash it in more water and leave it to soak for a few hours. Peel the onions, cut them into small pieces and fry them in oil until they become transparent. Add the barley and top with a cup of soup. When the barley has absorbed all the water, add the chopped mushrooms, another cup of soup and let it boil until the liquid is completely absorbed. Season with salt and pepper to taste, add the chopped greens and leave to cool.

Wash the peppers, cut a cap, peel the seeds and ribs and drain. Fill the peppers with the barley mixture, place the caps and place them on a high-walled bowl.

Fill with the rest of the vegetable soup and put the tray in the oven, over medium heat, for 40-45 minutes.

Serve hot or cold peppers, decorated as desired.


Peppers stuffed with rice, fasting recipe

I'm not a big meat eater so all the fasting recipes are to my liking. What I have noticed for some time now is that the fasting recipes from my grandmother's time were much more diverse and better than now. First of all, because in my childhood there was not much meat, so my mother, for example, managed to make delicious dishes only with vegetables. The posts were posts and were much easier to hold, perhaps for this very reason. Then let's be serious, what did the vegetables taste like then and what do they taste like now, if you don't put a lot of spices you risk preparing a bland and tasteless food. I know that my mother used to make borscht with potatoes, for example, an extremely simple but so delicious dish. Or onion stew with polenta, potato stew, macaroni and cabbage & # 8230 many would be to list but I want to stop at just one of them, namely peppers stuffed with rice. When I say stuffed peppers, mine say uraaa because they think of those with meat and sauce, I think or rather I remember the cold autumn mornings when I sat with my mother in line at the aprozar, she had nets of those as if they were a net of fishermen (maybe you know them, they look small but if you fill them incredibly how big they are), I was waiting to bring peppers that were small and crispy, damn it knows where the big ones went, I think for export. And she was extremely excited because they were perfect for stuffing, and I didn't understand why they were so ugly, I had time to compare Grandma's garden. Now paradoxically hard to find small peppers, they are all swollen and ready to burst not with goodness but with x substances for growth & # 8230 the good part is that we have something to fill them with :)). In our family, stuffed peppers were a often prepared dish, my mother filled them with all sorts of ingredients salami with rice, mushrooms, jumeri, meat (rarely) and rice on Lent.

Peppers stuffed with rice are a simple and good food that does not require too much preparation you just have to make them over low heat, patiently & # 8230 come out delicious!

Peppers stuffed with rice - the recipe for fasting

  • 9-10 smaller peppers
  • 1 cup of rice (1 cup = 200ml) sorry but I only know how to measure rice with a cup
  • 1 small carrot
  • 1 suitable onion
  • 2 tablespoons tomato paste
  • 1 tablespoon grated white flour
  • salt, pepper, basil, a little sugar, oil
  • chopped green dill

I made about 4 servings, I have a non-stick tray received from Selgros (they can be found in the Selgros store of different sizes) very practical due to the shape and the fact that it is not too big.

Peel and finely chop the onion, peel the carrot and put it on a large grater, then fry it for 4-5 minutes in a little oil. Add the rice, mix for another 2-3 minutes and then season with salt or universal spice. Yes, it is very good and do not throw stones, it is now found in the organic version.

Let the mixture cool a bit and prepare the peppers, which we wash well, remove the back and clean the seeds.

Preheat the oven to 170g C.

Put a little oil in a heat-resistant dish or a saucepan with a thicker bottom. Fill the peppers halfway (the mixture will double during baking because this is how the rice behaves :)) and place them next to each other in the pan. Fill the peppers with water and add about ¾ to the pan. Cover with foil and put the tray in the oven for 30 minutes then turn off the heat and leave for another 15 minutes.

We take them out and prepare the sauce, we drain the juice from the tray in a bowl.

Heat 3-4 tablespoons of oil in a saucepan and add a tablespoon of flour. Stir quickly and add the tomato paste then the pepper juice left in the pan. Stir over low heat until the sauce thickens and begins to boil. Add salt, pepper, a little sugar, basil. If the sauce seems too thick, you can add a little more water.

Pour the sauce over the peppers and serve with chopped green dill on top.

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RECIPES Lent-filled peppers with rice and mushrooms

The recipe is as light as it is tasty. The ingredients are simple and can be enjoyed by anyone, maybe you already have them at home and you can get to work.

If you are not fasting, know that they work great, served with a fatter yogurt or sm & acircnt & acircnă. Don't forget to sprinkle them with a little fresh parsley, both for appearance and for a fresh aroma!

ingredients

4 fresh or frozen bell peppers
50 ml oil
1 large onion
1 carrot
approx. 350 g fresh mushrooms (or 250 g frozen)
150 g round grain rice
3 tablespoons tomato broth with kapia pepper (or other tomato juice, tomato cubes, broth, etc.)
2 tablespoons flour
salt and pepper to taste
thyme, bay leaves
fresh parsley to serve

Preparation instructions

Finely chop the onion, put the carrot on the grater and fry them in a little oil.
When the onion becomes glassy, ​​add the finely chopped mushrooms and let them harden, stirring from the mixture until they soften and leave a little juice.
Put the washed rice in a pan with some water, mix and leave it for 1-2 minutes to absorb the vegetable flavors. If the juice left by the mushrooms is not enough, add very little water.
Put a tablespoon of broth, a little freshly chopped parsley, salt, pepper and the rest of the spices to taste. Add & icircn filling and 2 tablespoons water and mix.
Set the pan aside and let the filling cool slightly, then fill the peppers. If you use frozen peppers, there is no need to defrost them beforehand.
Turn the oven to 180 degrees.
Pass the end of the peppers through the flour, so as to create a film that will not let the filling come out while the peppers are boiling.
In an appropriate size saucepan, add a little oil, the rest of the broth and the rest of the flour dissolved in a little cold water. Add salt, pepper and spices to taste.
Put the peppers in a saucepan, fill with water so that the icing is well covered.
Cover the pan with a lid or aluminum foil and bake for 30 minutes.
After 30 minutes, remove the lid or foil, sprinkle the peppers with the sauce from the pan and let them boil in the oven for another 15 minutes until they are nicely browned.
Serve the peppers stuffed with fasting as they are warm, with freshly chopped parsley. If you are not fasting, you can add yogurt or sm & acircnt & acircnă.


  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.)


  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!


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 with meat

Do not spend the summer without cooking at least a few times peppers stuffed with meat. I used to use rice for the filling, and I left the peppers whole, cutting only a cap. For some time I have chosen to fill them in half, and rice has not been part of my diet for at least 3 years. The peppers cook faster that way and I find them tastier. How do you prefer them?

  • 2 bell peppers
  • 300 g minced meat (I used beef mix with pork)
  • olive oil
  • 1 small onion
  • 1 red
  • greenery, garlic
  • 1 or
  • parmesan race

In the olive oil, lightly fry the chopped onion, then the meat, stirring, until it changes color. Add the peeled and diced tomatoes and keep on the fire for about 5 minutes. Put the chopped greens and garlic, then turn off the heat. After the composition cools down a bit, add the egg.

Wash the peppers, cut them in half and clean the stalks and seeds. I leave the tails for a nice look. Fill the pepper halves with the meat filling. Cover the form with a lid or aluminum foil. Place in a preheated oven at 200 degrees C for about 25-30 minutes. Remove the lid, sprinkle Parmesan over the peppers and put the tray in the oven for 5-10 minutes.

TOTAL: 795 grams, 1144.5 calories, 78.2 protein, 76.7 fat, 23.6 carbohydrates, 7.3 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Peppers stuffed with vegetables - an extraordinary fasting recipe

Peppers stuffed with vegetables - an extraordinary fasting recipe. The same special taste of stuffed peppers can be found in a recipe rich in vegetables and only good for fasting days, which I recommend you cook both in the established fasts and on Wednesday or Friday.

The ingredients we need

• 5-6 mushrooms
• 2 onions
• 2 carrots
• 1 zucchini
• 1 celery
• 2 potatoes
• 100 g of rice
• 200 ml tomato sauce
• 1 bunch of parsley
• salt pepper
• thyme
• 8-10 large bell peppers
• 1 glass of oil

Let's see now what we do with them and how we can prepare these wonderful peppers stuffed with vegetables, a recipe that, of course, is fasting, writes suntgospodina.net.

1. Clean and wash all vegetables. Put the onion and carrot in a little hot oil.
2. When they have hardened, add the sliced ​​mushrooms and grated celery. Sprinkle a little salt and cook for another 10 minutes, until all the vegetables are soft.
3. Separately, grate the potatoes and zucchini and squeeze the juice. Add over the hardened vegetables, after turning off the heat and mix all the vegetables together with the tomato juice.
4. Then add the washed rice, finely chopped parsley and season with thyme, salt and pepper.
5. Meanwhile, wash the peppers and clean the seeds.
6. Fill the peppers with the vegetable mixture and put them on the fire in a large saucepan, then pour 2 cups of boiling water in which the peppers covered with a lid will boil.
7. After about 40 minutes, when all the vegetables are almost cooked, put the pan in the oven without the lid, so that the peppers are lightly browned.

Serve warm, with a slice of bread or 2 tablespoons of hot polenta. I hope you liked the recipe and that you did without problems. I wish you good appetite!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Stuffed peppers, fasting. THE RECIPE of the nuns from the Prislop Monastery

That's how you make the tastiest stuffed peppers. I'm ready in 30 minutes!

On the Facebook page dedicated to the Prislop Monastery, the nuns offer the faithful fasting recipes cooked directly at the monastery.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

7 bell peppers
1 pepper
2 carrots
2 onions
150 g of rice
3 tomatoes
paprika
pepper, salt
50 ml oil
1 tablespoon flour
1 teaspoon of vegeta
parsley

The peppers are washed and cleaned of the seed rind. Remove the seeds from the stalk and stop for the lid. Separately prepare the vegetables, onion and pepper, chop into strips, grate the carrot. Heat the oil in a pan, sauté the vegetables, add the rice, add the tomato pulp and leave it on the fire until it gets a good consistency to fill the peppers. At the end, add salt, pepper to taste. Fill the peppers and place them in a taller saucepan. Add warm water and a few slices of tomatoes. Add a teaspoon of vegeta to taste and simmer the peppers. Towards the end, dissolve a tablespoon of flour in water and add to the sauce. I'm ready when the juice has dropped and the peppers have boiled. Add finely chopped greens. Serve hot, along with the sauce.