Stuffed peppers do not like only those people who just can’t stand the smell and taste of this vegetable. The rest eat this dish with great pleasure. It is usually prepared with a stuffing a la cabbage rolls: meat, rice, onion. However, not everyone likes the meat component. Sometimes, for some reason, some people need to know how to prepare a vegetarian version of such a dish. Well, the desire is natural, especially given the promotion of a healthy lifestyle. Therefore, we will now tell you in detail how to make such stuffed peppers. The recipe (it is really possible to cook such a dish without meat) is the preparation, and more than one, will be presented to you below.
So here we go. How to cook stuffed peppers without meat?
General principles
No need to think that peppers stuffed without meat will not be so tasty. Not at all. Rather, quite the contrary. Still, the rice and meat filling, no matter how good it may be, is also boring. And few, by the way, know that you can stuff this vegetable with other ingredients. Vegetables (all with or without the same rice), mushrooms, buckwheat, pasta, cheese, shrimp, and cottage cheese are perfect for such purposes. As well as not everyone is aware that peppers stuffed without meat can not only be stewed, but also cooked in the oven, slow cooker, and grilled. And even stew, it’s not just like that, but in vegetable sauce, tomato juice, sour cream.
Product Preparation
Stuffed bell peppers, the fillings for which can be very varied, as we found out, it is not difficult to cook. This vegetable seems to be created in order to fill it with various ingredients. It is enough just to cut the bottom with the tail, to get the septum with seeds - and please, the container for any filling is ready. By the way, cutting the bottom, you can grab a little more pulp and eventually get a beautiful lid, which after and cover the filling. As for the color, size, variety, maturity, any items can be stuffed.
What we, in fact, will do now.
Stuffed peppers: recipe without meat, classic. Ingredients
To cook this vegetarian dish, the hostess needs to stock up on the following products: ten sweet Bulgarian peppers, a glass of rice, one large onion, carrot, a tablespoon of tomato paste. The set, as you can see, is more than simple. The only thing worth paying attention to is that you need to take the rice round. It is more sticky, thanks to this the filling will be better to keep in shape.
How to cook
First, we carefully wash the rice, and more than once. Then we fall asleep in boiling water (a glass of cereal - two water). No need to mix. Cook for ten minutes on medium heat, then keep another five on the smallest under the lid. Turn off. Leave to cool. Cooking the peppers. As described above. We make a frying of grated carrots and chopped onions in vegetable oil. Mix it with rice, salt and salt. And then fill her peppers. No need to try to ram them to the maximum. So peppers can burst, as a result, the dish will turn ugly. Then we cover them with lids from the bottom with a tail (this step can be skipped if desired). We put it in a saucepan, pour water mixed with tomato paste (it should reach the top of the peppers), simmer for about forty minutes. Serve with sour cream or mayonnaise.
This was the easiest recipe that most of our housewives use. But he is far from the only one. Next, consider how to cook Greek peppers stuffed with vegetables in Greek. At home, this dish is called "Gemista."
Greek stuffing option
First, boil a glass of rice and cook ten peppers in the same way as above. Two eggplants are chopped finely, salt well and left in this form for about twenty minutes. Thanks to this procedure, we will get rid of bitterness. In principle, the peel can be removed. Then the described step can be skipped. We clean two carrots and one zucchini, wash. Finely chop and add to them three hundred grams of chopped champignons. And then put it all in a pan with hot olive oil and fry for five minutes. Then add the eggplant. If you left them with a peel and kept in salt, then do not forget to rinse the pieces under running water. We fry all the vegetables for another 15 minutes. Then add the cooked and washed rice, stir. We try, pepper, salt, mix again and after a couple of minutes turn off the fire. Leave the stuffing to cool, and ourselves will fill. Grate another carrot and finely chop five tomatoes. Fry everything in olive oil for five minutes. In two glasses of water (necessarily hot), dissolve three tablespoons of miso paste and one familiar tomato. Stir, pour the resulting mixture into vegetables. Add a tablespoon of sugar, salt, pepper, simmer for five minutes, no more. Then we fill the peppers with the cooled vegetables and mushrooms, put them in a saucepan, pour in the resulting filling and cook on low heat under a lid for about forty minutes. Do not serve right away, give another half hour to the dish to brew. Well, then you can call relatives to the table.
Pepper + Mushrooms + Pasta
“Pepper stuffed without meat - this is still everywhere!” But pushing mushrooms and pasta into it is just blasphemy! ” - this is how many can exclaim. And they will raise a cry in vain. Such a peculiar filling perfectly coexists with the taste of pepper and makes the dish very original. But in principle, what is surprising is, by and large. Remember the same pasta (in our opinion - banal pasta), into which Italians add almost everything they see. Including pepper and mushrooms. So, if you think about it, you need not be indignant here, but quickly run to the stove. To cook peppers stuffed without meat in a completely different way.
How to make?
150 g of spirals (it is best to take this particular type of pasta) is boiled to a state that is called al-dente in Italy. And if in our opinion, then so that they do not turn into porridge, but are a little hard. We rub two carrots, the same amount of tomatoes and onions we cut arbitrarily but finely, we send everything to fry in a pan. After about five minutes add 300 g of boiled champignons to the vegetables. We also cut the mushrooms finely. Cook for 15 minutes, then pour two tablespoons of soy sauce, stir, turn off the heat, add the pasta. Beat two eggs and add grated cheese to them (enough to take 200 g). Salt pepper. Mix. We start with the obtained minced peppers prepared in the appropriate way, pour water mixed with five tablespoons of tomato paste, pour about five peas of black pepper, bay leaf. Stew in the oven for forty minutes. Be sure to be under the cover. And then another half hour without her.
Potato and butter filling
Three hundred grams of mushrooms (any - fresh, but boiled, or canned) need to be chopped finely. Then add to them three grated potatoes. In principle, if you wish, you can still add onions. All the resulting mass needs to be salt, pepper, stir, and then fill with peppers. And from above it’s as if to close up tightly with a circle of tomato. Put all this beauty tightly in a saucepan, pour water in which three tablespoons of tomato paste are mixed, and then stew for an hour on the smallest fire.
Stuffed with corn
When it comes to a dish such as peppers stuffed with vegetables without meat, you can only surprise the imagination of the culinary experts and the abundance of existing fillings. As with the following recipe. To cook Bulgarian pepper stuffed with vegetables, we take a standard jar of corn, drain the liquid, and send the grains themselves to a pan with heated olive oil. Add to them three finely chopped tomatoes, salt, fry until all the liquid has evaporated. Peppers are cut in half lengthwise, remove seeds and partitions, put on a baking sheet covered with foil, put in the oven for twenty minutes at a temperature of no more than 150 degrees. Then we take them out, let it cool, and then fill it with corn and tomato filling, adding a bunch of chopped greens and one hundred grams of grated cheese to it. Bake another half hour.
A few words about diet
By and large, almost all of the options proposed above (except extreme with pasta and peppers with potatoes and mushrooms) are already dietary by definition. Except for one but. The cooking process involves frying vegetables in oil and using sour cream. Therefore, all those who count each calorie should simply skip the passerization stage, and replace sour cream with low-fat unsweetened yogurt. And it is advisable to take brown instead of regular rice. That is all science. Or you can come up with your own version. And to make it easier, below is an example of such a dish.
Stuffed pepper diet. Recipe without meat, with beans
Three hundred grams of any beans to boil until half cooked. Do the same with a glass of brown rice. Cool and mix both ingredients, add grated carrot and chopped onion. To salt. Stuff peppers and cook in a double boiler for half an hour. Serve can, to improve the taste, with soy sauce.
We make blanks
And now a few words about how to prepare bell peppers stuffed with cabbage for the winter. It is worth noting that there are many recipes, but we will give the simplest, but therefore no less popular. We give all the ingredients based on 10 pieces of fairly large Bulgarian peppers.
Grind three hundred grams of cabbage, one bunch of green onion and ten branches of basil. We make a marinade from a glass of white wine, half a glass of wine vinegar, one hundred grams of sugar, two tablespoons of curry and caraway seeds and one and a half tablespoons of salt. That is, simply mix everything, pour into a saucepan and bring to a boil. Peppers are freed from the stalk, peeled and dipped in the marinade. Leave on low heat for exactly three minutes. Then we get the vegetables, and in their place we throw the cabbage. Hold one minute. We take a bowl, put a colander on it, and discard the cabbage. When it drains, mix with herbs, stuff the peppers, put them tightly in a three-liter sterilized jar, pour the marinade from the bowl. Pour boiled water to the top, drain the whole brine, bring it to a boil, pour it into the jar again, roll it up. Great snack for the winter is ready!
Conclusion
We tried to tell in detail how to cook stuffed bell peppers without meat. The fillings for this vegetable, as we have seen, can be completely different. And the options we have given are a drop in the sea of available recipes. And if you consider that on the basis of the available cooking methods you can also create your own, then we can draw the following conclusion: stuffed peppers without meat can be quite a tasty and satisfying dish!