How to cook stuffed peppers in the oven. Stuffed peppers without rice How to stuff peppers without meat

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Good afternoon, dear reader! Stuffed peppers without meat are one of the most practical and at the same time delicious dishes. We can cook it baked, or we can eat it raw. Besides, it’s very convenient - you cook it, put it in bowls and you don’t worry about what to come up with for lunch.

And in winter, when we really want something like this, canned stuffed peppers are what we need! We offer you six of the most delicious recipes with peppers.

Turkish stuffed peppers without meat

Delicious pepper recipe! Very juicy, filling and most importantly – without meat! It is possible to prepare for fasting if you replace the cheese, for example, with tofu soy cheese.

So, what do we need to prepare 4 servings of this miracle:

Bell pepper – 2 pcs.;
Brown rice – 150 g;
Vegetable broth – 350 ml;
Tomato juice – 250 ml;
Tomato – 1 pc.;
Black olives – 80 g;
– 100 g;
Salt;
Black pepper;
Greenery;

Now let's move on to the actual cooking:

Mix 100 ml. broth and 250 ml. tomato juice, salt. Add rice and cook until done.
Cut the tomato into cubes, cut the olives in half. Mix this with the prepared rice, add mozzarella, add a little salt and pepper.
Take the pepper, cut it into halves, and remove the seeds. We fill the halves with the minced meat obtained earlier.
Then, pour the remaining broth into the baking dish and lay out the stuffed fruits. Preheat the oven to 180 degrees and set for 30 minutes.
Voila! All that remains is to sprinkle with herbs and you can serve.

Stuffed peppers from Bulgaria

Did you know that bell peppers are not originally from Bulgaria? In fact, Columbus brought it to Europe from America.

There are many types of peppers, but the Bulgarian one is very useful.

It contains an excess of vitamin C, and also contains potassium, iron, magnesium and oxidants, which the liver simply needs. That's why we recommend this bell pepper recipe.

We will need:

Buckwheat – 1 glass.
Sweet pepper – 6 pcs.
Onions – 1 pc.
Carrots – 2 pcs.
Sour cream – 10% fat content.
Vegetable oil;
Water;
Salt;

Let's get started:

Buckwheat must first be soaked in water for 6-8 hours.
We take the fruit and carefully cut out the core from it. Then let it simmer over low heat for 5-7 minutes.
Cut the onion into small cubes and lightly fry.
Grate the carrots on a fine grater and fry with vegetable oil. Chop the greens.
Mix onions, carrots and herbs with porridge, stir and add salt. Stuff the peppers with the resulting mixture.
Place the peppers in a saucepan, add water and simmer for 15 – 20 minutes.
All that remains is to season with sour cream and you can serve.

Preparing peppers for the winter

Stuffed peppers are a healthy and tasty dish, especially when made from fresh peppers from the garden. But what to do if you want these rich peppers in winter?

We will tell you how to stock up on such peppers for the winter, preserving their vitamin benefits and allowing yourself to enjoy this healthy food in the cold.

Moreover, the minced meat can be meat. We'll tell you how to stock up on vegetable peppers. All that remains is to take the peppers out of the jar and heat them up.

Ingredients:

50 bell peppers;
500 g carrots;
200 - 300 g. onions;
100 g celery greens;
2.5 kg. cabbage;
2 heads of garlic;
1 pod of hot pepper;
Parsley.

For 1 liter of marinade:

Sugar – 200 g.
Vegetable oil – 200 g.
9% - 200 ml.
Salt – 2 heaped tablespoons;

Cooking sequence:

Mix everything for the marinade in a saucepan and bring to a boil;
Let's take peppers. Cut off the top part, but not all the way. It should look like a lid. Through it we remove the seeds and wash the peppers. Then you need to put them in a boiling marinade for 5 minutes. and then let it cool.
Cooking minced meat. To do this, finely grate the cabbage. Chop the celery and parsley. Pass the garlic through a press and chop the hot pepper. Salt all this and mix thoroughly.
Grate the carrots, chop the onion and simmer in oil until soft. Then add the same to the minced meat, mix, salt and pepper to taste.
Now we stuff the peppers.
We take the dishes in which our peppers will ferment and put them there, cut side up. Pour it all over with the marinade in which the peppers themselves were previously boiled, cover with oppression and leave for 2 days at room temperature.
Actually ready, the peppers can be eaten or put into sterilized jars, add herbs, pour boiled marinade, sterilize for 40 minutes (3-liter jars) and can be screwed.

Peppers with feta

Original peppers cooked in the oven are distinguished by their exquisite taste, thanks to their unusual filling.

We will need:

Bell pepper – 12 pcs.;
Feta (you can use cheese) – 250 g;
Wheat flour (or breadcrumbs);
Chicken egg – 3 pcs.
Green olives (or black olives) – 0.5 cans;
Vegetable oil.

And we prepare it like this:

Wash the peppers and place them on a baking sheet. You can cover it with paper or foil. Heat the oven and bake until brown (15-20 minutes at 200 degrees). It is advisable to turn it over periodically so that it browns on all sides.
After baking, transfer the peppers to a bag and seal. It will steam and become softer.
In parallel with these steps, you can prepare the filling. Mix feta (or cheese) and one egg, add olives (optional). The filling should be thick enough to make it easier to bread the stuffed peppers in the future.
When the peppers become warm, carefully peel the skins, but do not be too zealous so that they do not tear. Remove the stalks with seeds. Next, prepare 2 plates with flour and beaten eggs.
Now we put the filling inside the peppers, then roll them in flour (or breadcrumbs), and then in the egg. Place the frying pan on the stove, add vegetable oil and start frying.
Fry on both sides until crusty.

That's all. Very tasty served both hot and cold.

And this masterpiece generally deserves special attention, since it does not require heat treatment and can be considered a cold appetizer.

Our ingredients:

Bell pepper – 2 pcs.;
Hard cheese – 150 g;
Walnuts – 100 g;
Garlic – 2 cloves;
Chicken egg – 2 pcs.;
Butter – 100 g;

A minimum of energy and time is spent on cooking:

Place the nuts and garlic in a blender and grind.
We also chop the cheese. When it is already fine enough, add butter.
Mix both masses and add salt to taste.
Wash the peppers and remove the seeds.
Boil the eggs hard and let cool.
Stuff the peppers with the mixture and insert the egg inside.
Sprinkle with nuts and refrigerate for at least 1 hour.
When completely cool, cut into slices and serve. You can decorate with greenery.

Stuffed peppers in tomato sauce

We prepare peppers stuffed with mushrooms, rice and lentils.

To prepare the peppers, we will need:

Sweet pepper - 6 pcs
Champignons - 400g
Rice - 50g
Lentils - 0.5 cups dry (soak overnight - you'll get a glass)
Onion - 1 pc.
Carrots - 1 pc.
Tomatoes - 5-6 pcs.
Cream 10% - 200g
Water - about 1 l
Salt, sugar, spices to taste, oil for frying

How to peel peppers

If bell peppers are subjected to heat treatment, the skin begins to separate from it, it is hard and does not look very aesthetically pleasing. Therefore, in some cases, it makes sense to clean it. In this video, there are three simple ways for all occasions on how to peel bell peppers.

These are the delicious peppers we make for every taste. Don’t forget that such dishes can’t be made in a frying pan or oven, but they turn out great in a slow cooker or even a double boiler.

Stuffed peppers are also an excellent dish for ladies who watch their figure, because its calorie content is very low.

We wish you a pleasant appetite and look forward to seeing you on our website soon! Goodbye, dear reader!

Ecology of consumption: Try making vegetarian stuffed vegetables - it’s very tasty and you can experiment with it endlessly.

We offer 5 interesting recipes for vegetarian stuffed vegetables that will delight you and your family.

Try making vegetarian stuffed vegetables - it’s very tasty and you can experiment with it endlessly.

1. Stuffed peppers

Stuffed peppers are perhaps a classic option. Try to diversify the traditional recipe and prepare a vegetable filling. Pepper, aged in a vegetarian spirit, will pleasantly surprise you. In terms of taste and appetizing, it is in no way inferior to its meat counterpart!

Ingredients:

Large bell pepper (red or yellow) 4 pcs.
Large onions 2 pcs.
Carrots 4 pcs.
Celery4 stalks
Parsley1 bunch
Garlic2-3 cloves
Canned tomatoes (in their own juice) 1 can (400 g)
Ground coriander 1 tsp.
Salt to taste
Ground black pepper to taste
Vegetable oil for frying

Cooking method:

Cut the carrots and celery into thin cubes, and the onion into half rings.
Fry vegetables in a heated frying pan in vegetable oil for several minutes.
Grind the tomatoes in a blender until pureed.
Carefully remove the core and seeds from the bell pepper.
Finely chop the parsley leaves and mix with the roast. Set aside the stems. Place garlic there, passed through a press. Salt and pepper.
Stuff bell peppers with vegetables. Place the peppers in a saucepan or saucepan with a deep bottom. Pour in tomato puree. If there is not enough liquid, add a little water. Place on medium heat and let it boil. Add parsley stems and coriander. Add salt if necessary.
Reduce heat to low. Cover the container with a lid and cook the peppers for half an hour, periodically checking to see if the gravy has boiled away. If it is not enough, dilute 3-4 tablespoons of tomato paste in a glass of water and pour into a saucepan with a small amount of coriander.
Serve the peppers in the sauce in which they were stewed.

2. Stuffed eggplants

Another favorite option for many is stuffed eggplant. For this recipe, choose small fruits to make them easier to cook and eat. This dish is a valuable source of vegetable protein, so a boost of energy is guaranteed.

Ingredients:

Small eggplants (15–17 cm in length) 4 pcs.
Large onions 2 pcs.
Canned red beans in their own juice1 can (400 g)
Shelled walnuts 100 g
Fresh cilantro1 bunch
Garlic4 cloves
Ground nutmeg on the tip of a knife
Salt to taste
Ground black pepper to taste
Vegetable oil4 tsp. + for frying and baking

Cooking method:

Wash the eggplants and dry with a paper towel. Cut in half lengthwise and carefully remove the pulp so that thick-walled “boats” remain.
Drain the liquid from the beans. Add walnuts, cilantro, garlic to it and grind in a blender until pureed. Salt and pepper. Place the filling into the eggplant halves and pour a teaspoon of vegetable oil over each of them.
Pour a little vegetable oil and water onto a baking tray. Add salt. Place the eggplants there. Cook them in an oven preheated to 180 degrees for 25 minutes.
Finely chop the pulp extracted from the eggplants. Cut the onion into small cubes. Fry them in a heated frying pan until golden brown. Salt and pepper. Add nutmeg.
Place the finished eggplants on plates. Place the roast on top. If desired, you can sprinkle the eggplants with fresh herbs, chopped nuts or pomegranate seeds.

3. Stuffed potatoes

Potatoes are a tasty and satisfying dish, especially if they are stuffed. You can serve it as a side dish for meat. By the way, potatoes are very beneficial for the body and remove excess fluid.

Ingredients:

Large new potatoes 4 pcs.
Fresh champignons300 g
Large onion 1 pc.
Vegetable oil to taste
Dried marjoram1 tsp.
Salt to taste
Ground black pepper to taste

Cooking method:

Wash the potatoes thoroughly. There is no need to clean it. Boil whole in slightly salted water until tender.
Cut the onion into medium cubes and fry until golden brown. Add chopped mushrooms and cook over medium heat for 7-8 minutes, stirring occasionally.
Carefully cut the hot potatoes into halves. Using a teaspoon, carefully remove the middle so that thick-walled “cups” remain. Mash the extracted pulp with a fork and mix with onion-mushroom dressing. Salt and pepper. Add marjoram.
Stuff the potato halves with the resulting mixture. Drizzle each of them with vegetable oil. Place on a baking sheet, which is also pre-greased with oil.
Bake in an oven preheated to 180 degrees for 20 minutes.
Before serving, potatoes can be sprinkled with finely chopped herbs.

4. Stuffed zucchini

Zucchini stuffed with rice and vegetables makes a great light and nutritious spring or summer dinner. As a side dish, this dish goes perfectly with fish.

Ingredients:

Small zucchini (no more than 20 cm in length) 4 pcs.
Large onions 2 pcs.
Carrots 2 pcs.
Rice 100 g
Garlic4 cloves
Ground sweet paprika 1 tsp.
Turmeric0.5 tsp.
Zira to taste
Salt to taste
Vegetable oil to taste

Cooking method:

Boil the rice until done.
Cut the onion into medium cubes and grate the carrots on a coarse grater. Fry the vegetables in a well-heated frying pan greased with vegetable oil.
Cut the zucchini in half lengthwise and remove the cores with seeds.
Mix the finished rice with fried vegetables. Season with garlic passed through a press and ground sweet paprika. Add salt. Add cumin and turmeric.
Mix the filling thoroughly and stuff the zucchini halves with it. Drizzle each with vegetable oil. And place on a baking sheet with high sides.
Bake in an oven preheated to 180 degrees for 20–25 minutes. Bake the zucchini under foil for the first 10 minutes.

Large onions 2 pcs.

Fresh parsley 1 bunch

Tomato paste 4 tbsp. l. with a slide

Cayenne pepper to taste

Salt to taste

Sugar to taste

Vegetable oil to taste

Cooking method:

Boil the rice until done.
Cut the onion into medium cubes and the mushrooms, if desired. Fry vegetables in vegetable oil.
Grate the pickles on a coarse grater and drain the liquid into a separate bowl.
Blanch the cabbage leaves in boiling salted water for 5–7 minutes.
Cut off the stems of the parsley and finely chop the leaves.
Mix boiled rice with fried onion and mushrooms, pickles and parsley. Season with cayenne pepper and salt.
Wrap the resulting filling in cabbage leaves. Place the cabbage rolls in a deep frying pan or saucepan with a thick bottom.
Dilute tomato paste in one liter of warm water. Add cucumber liquid and sugar to taste. You can also add garlic, passed through a press, if desired. Pour the resulting sauce over the cabbage rolls. Place them over medium heat and bring to a boil. Add parsley stems. Reduce heat to low, cover and cook for 20-25 minutes. published

Stuffed peppers are welcome guests on the menu of many housewives. Traditionally, peppers are stuffed with meat and rice, but there are many other options. One of them is stuffed peppers without rice. Some people don’t like rice, others can’t have it for medical reasons, and sometimes they just ran out of rice and want peppers.

So, let's take peppers, minced meat, vegetables, some tomato paste, salt and spices.

Add finely chopped onion, chopped tomato into small pieces, and chopped garlic to the minced meat (I used beef).

Grate the carrots on a coarse grater. Vegetables will make the filling looser so that we don’t end up with a pepper cutlet)).

Mix everything well, add salt and spices. You can add dried herbs and your favorite spices, I only used black pepper. Add tomato paste and mix again.

Wash the peppers, carefully cut off the stalk to form a lid, and remove the seeds. Stuff the peppers with the filling using a teaspoon. Since there is no rice and it will not swell during cooking, we fill the peppers quite tightly.

You can skip the next step and immediately simmer the peppers. I prefer to first fry the peppers on all sides in vegetable oil. This will take 5-7 minutes.

Then pour water up to the middle of the peppers and cook over medium heat, covering with a lid. We will also stew the cut caps of the peppers, this is for a beautiful presentation.

After 25-30 minutes the peppers are ready! Serve tender, satisfying and very tasty stuffed peppers without rice on the table piping hot, adding your favorite herbs.

Hi! I’m in a great mood today, and I decided to share with all of you a wonderful recipe, very healthy and most importantly delicious stuffed peppers. I didn’t use any meat or minced meat, and take my word for it, the taste didn’t deteriorate at all, and most importantly, I didn’t use it at all for frying. Now I will write how wonderful this dish is prepared.
First you need to prepare the sweet peppers. To do this, you need to choose peppers that are approximately the same size. For example, I choose the dishes in which I will cook the pepper, choose the pepper itself and roughly put it in the pan so that I know how much pepper is needed for a given dish. Then, naturally, I take it out and start cleaning it from seeds and washing it again. All the sweet peppers are ready.

This time I decided to cook stuffed bell peppers. I will cook the bell pepper in a separate pan. Also wash this pepper, remove the seeds and wash it again.

Now is the time to prepare the filling for the peppers. I took one cup and a half of white rice and rinsed it until the water came out of the rice clear. Next, I poured the rice into a cauldron and filled it with water. The rice needs to be cooked a little until half cooked, I usually do this because then the pepper cooks quickly and the rice is still raw, so it turns out that the dish will cook twice as quickly.

While the rice is cooked through, I start preparing the vegetables for the filling. I use a small carrot, peel and wash it thoroughly, then grate it into a bowl where we will mix the filling at the end.

Next, I used a small onion, I used a red onion, it doesn’t matter at all, you can add the most ordinary onion, by the way, there are even two small onions, one red and one white. Peel the onion, wash and chop into strips, add the onion to the grated carrots.

I also decided to add a small sweet pepper, peeled it from seeds and cut it into small strips on a board. I added sweet peppers to the pan with carrots and onions.

Now a little tomato, and grated two fresh tomatoes, if there are no fresh ones, you can add a spoonful of regular tomato paste or a few spoons of tomato juice.

I also shred a little white cabbage into the filling. It really turns out very tasty. Cabbage adds its own touch of flavor to this culinary masterpiece. I also chopped some parsley, I love greens, so when I have some I always try to add it to my food.

Well, our rice is ready and it’s time to remove it from the heat. Throw the rice into a colander and rinse it under cold running water, then pour it over all the prepared vegetables.

Now a small nuance, well, our food is completely without meat and without frying, undoubtedly our vegetables will turn out very tasty without various special spices, but I still added just a little chicken seasoning for flavor. And also a little salt and ground black pepper to taste. Mix the rice and vegetables well and taste; if any of the seasonings are missing, be sure to add to taste.

Now it's time to chop the peppers with the filling.

I put some sour shredded cabbage on the bottom of the pan where the peppers will be cooked for an extraordinary taste and aroma.

Next, place the chopped peppers in a pan, so that they stand with the filling facing up.

I also laid out the green bell peppers in the same way. Now you need to pour water into the pan, carefully there should be a little water, the water should not reach the filling, taking into account the fact that the water will start to boil and will still rise to the filling, so about 3 centimeters before the filling the pepper should be without water. Now cover the pan with a lid and put it on the fire, cook over chalk heat until done. You can determine when the pepper is ready using a fork or spoon, that is, try it.

The finished pepper is served hot, but if you add sour cream, the dish turns out gorgeous.

Bon Appetit everyone!

Cooking time: PT00H40M 40 min.

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