Фаршированный перец: топ 5 рецептов приготовленияФаршированный перец: топ 5 рецептов приготовления
Stuffed pepper – a favorite dish of many. Hearty and tasty, it is a decoration for any table. WANT picked up for you the most interesting options, how to cook stuffed peppers. Treat yourself and your loved ones.
Pepper stuffed eggplant
pepper Bulgarian, mid – size 15-17 PCs,
eggplant, medium-sized – 1.7 kg
garlic – 15-17 cloves,
1 onion,
carrots – 2 PCs,
vegetable oil – 100-150 ml,
tomato sauce, fill – 1 l
salt, sugar to taste,
a little bit of parsley and dill
Aubergines wash, cut into small cubes. Put in a container, sprinkling each layer with salt, went to the bitterness. Set aside for 15 minutes. Wash pepper, cleaned of seeds. Boil water for 5 minutes put the pepper, cover and give him there then. Cloves of garlic peel and cut into small cubes. Eggplant soak and fry in a little oil. Allow them to cool down after frying and stuff the peppers, adding to the eggplant cubes garlic. Onions and carrots. Chop the onions in half rings, carrots better RUB on a grater. Fry them and mix with a tomato sauce. Then pour the gravy pepper and put on medium heat. Simmer 25-30 minutes before serving garnish with greens.
Pepper stuffed with chicken liver and rice, stewed in mayonnaise
1 liter of strong beef or chicken stock
7-10 strong sweet peppers medium size,
500 g chicken liver,
1 Cup круглозернового rice,
1 carrot,
1 onion,
2 Art. L. mayonnaise
salt, ground black pepper, Bay leaf
Vegetables are clean, the peppers cut stem and remove the seeds. Liver cut into small pieces. In butter brown the onion and add to it the liver. Fry for 5 minutes. Carrots grate and put out. Pepper, add the mayonnaise and simmer, stirring gently. Rice is cooked, add the liver with onions, greens and garlic. Add salt, pepper and all mix well. The received weight tightly stuff the peppers. Place in a pan with a thick bottom, pressing firmly against each other. Pour carrot, mayonnaise sauce, add the Bay leaf, pour бульономи simmer on low heat, covered for 30 minutes.
Pepper stuffed with cottage cheese
200 g Bulgarian pepper medium size,
200 g low-fat cottage cheese,
1 egg,
1 tsp sugar,
1/2 Cup sour cream,
salt to taste

Pepper to clear of seeds and pour boiling water for 15-20 minutes At this time, prepare the filling. Wiped cottage cheese and mix it with a raw egg. Add sugar and salt. Pepper stuffed filling. Put in a convenient pan. Pour sour cream and water, simmer, covered, until ready.
Pepper stuffed with mushrooms
sweet red pepper – 1 kg,
rice crisp – 1 glass,
onions – 2 pieces,
mushrooms – 0,5 kg,
tomato paste,
sunflower or olive oil – 2 table spoons,
salt, pepper, sugar to taste,
dry herb oregano, dill, parsley,
sour cream and fresh parsley and dill
Figure cook until almost cooked in a little salted water. Rinse with cold water, dry and pour into a bowl. Mushrooms should be more than rice. Peel the onion, chop and fry in sunflower oil until Golden brown. To add the onions washed and sliced mushrooms. Mushrooms cut into large, on the plate. Cook onions игрибы under the cover of 10 minutes. Remove the cover and release the moisture to the filling выплывала. Add onions and mushrooms to the rice, salt and pepper and add the dry grass. Stuff the peppers cooked meat, put вкастрюлю. Pour boiling water and cook наумеренном heat for 30 minutes, avoiding bumping of liquid. Before serving pour over sour cream and sprinkle with greens.
Pepper stuffed cabbage sauce
sweet Bulgarian pepper – 7 large pieces,
cabbage – 1 medium head,(you can colour)
carrots – 2 PCs,
1 large onion,
tomato paste – 2 tbsp,
salt, spices to taste
The cabbage well wash, remove the sluggish sheets, crop dirty places and shorten the loaf, chop and cook. Peel the carrots and onions, finely cut and fry until Golden. In grilled vegetables add the tomato paste, and a little bit then. Put the vegetables in tomato. Stir and cook until tender, adding salt, spices to taste. After roasting put in a bowl and let cool. Pepper wash, peel and boil 3 minutes. Cabbage rolls fill the peppers, put in casserole, pour on top of the tomato paste and simmer for 25 minutes. Before serving, decorate with sour cream and greens.

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