It is not easy for those who adhere to a healthy lifestyle, diet or vegetarianism to find suitable recipes, tasty and healthy, in which there is no meat or animal products. You can choose as a main dish, for example, a salad of fresh vegetables. But it is hard to fully get enough of just one salad, the feeling of hunger returns very quickly. Baked vegetables are a good alternative to meat, poultry, or fish dinners. Eggplants, zucchini, or, for example, sweet peppers stuffed with vegetables or mushrooms are good for baking.
Dishes from stuffed vegetables are presented in any kitchen of the world. They are stuffed with them already cleared of seeds and pulp, laying the stuffing in the empty cavity. After that, the stuffed vegetables are stewed or baked. At the same time, it is very important which filling and spices will be used, because this will determine the taste of the future dish. Usually, in order to make tasty and tender not only the filling, but also the vegetable that is stuffed, they are additionally stewed. Serve the finished dish with the sauce.
Lean peppers stuffed with vegetables: recipe number 1
A simple and tasty dish is pepper stuffed with vegetables. Vegetables for the filling are thoroughly chopped and fried beforehand. Peppers stuffed in this way are baked in the oven. It should be baked until ready, and then pour over tomato sauce, add onions and spices to taste.
Choose pepper for stuffing
For stuffing, it is recommended to look for a special pepper: sweet gogoshar or ratunda. It differs from the usual bell pepper for everyone in that it has a slightly flattened shape and is a bit like a pumpkin. Such a vegetable comes in a variety of colors: from bright red to dirty green, but the most important thing is the taste. Compared to ordinary bell peppers, gogoshar tastes brighter and richer, with a bitter hue, which perfectly diversifies and complements the taste of vegetable filling.
The shape of the gogoshar peppers is also ideal for stuffing: during cooking, the fruits do not fall, so that the whole stuffing remains inside.
Cooking
The proposed recipe for peppers stuffed with vegetables is designed for two servings, it is prepared within an hour, and another 30 minutes will need to be prepared. To get started, check out the list of ingredients:
- Sweet pepper - 4-6 pieces.
- Carrot - 1 pc.
- Parsnip (root) - 1 pc.
- Bulbs - 2 pcs.
- Garlic - 2 cloves.
- Tomatoes - 3 pcs.
- Olive oil - 50 ml.
- Greens (parsley, dill) - to taste.
- Spices to taste.
Consider how to cook peppers stuffed with vegetables, a photo of which can be seen in the article.
In order for the pepper to soften and acquire a rich taste, it is baked before filling with the filling.
We wash the fruit, carefully cut a hole with a knife, and pull out the stem, so as not to damage the fruit inside. Otherwise, when it is baked, the walls of the fetus will soften, and the pepper will crack in this place. All seeds are taken out from within the fruit. Peeled peppers should be thoroughly washed inside and out, dried with a paper towel.
Treated seed must be carefully greased with olive oil before being sent to the oven. This will make the baked fruits soft, ruddy. The temperature in the oven should reach 200-220 degrees. In the process of cooking, the fruits need to be turned and controlled so that nothing burns anywhere. After baking, peppers become softer, their surface is slightly wrinkled. After about 30 minutes they will be ready for the filling.
While pepper is in the oven, you can tackle the rest of the vegetables.
Vegetable filling
Peppers stuffed with vegetables can be stuffed with any vegetable mixes, the main thing is that they do not contain too much moisture. For this specific recipe, carrots, parsnip root, common white onions, garlic and hot pepper are used. Prepared vegetables should be properly washed and cut evenly into cubes, about the same as a salad. Hot peppers inside need to be cleaned of seeds and partitions.
Initially, garlic is added to well-warmed olive oil in olive oil. Once it darkens, it must be removed from the stewpan and put the cubes of carrots and parsnips there. When they are slightly softened, onions are added to the mixture. All vegetables are fried together. Then seasonings are introduced into the mixture: black pepper, a pinch of coriander and thyme. Next, hot pepper is added to the mixture. The filling is thoroughly mixed, within 2-3 minutes it will be ready. Then the vegetables need to be removed from the heat and allowed to cool.
After the vegetables have cooled, peppers can be stuffed. Vegetables can be laid in the fruits quite tightly. After this, the baking sheet is liberally greased with olive oil, stuffed peppers are placed on it. They must be sent to the oven preheated to 180 degrees for 25 minutes.
Sauce making
There may be at least two options for a pepper sauce stuffed with vegetables in a cooked oven: in the first case, a light mixture of several drops of balsamic vinegar mixed with olive oil is prepared, to which a very finely chopped clove of garlic is added. You can cook a rich tomato sauce, especially if there is an unused filling left. Puree of fresh tomatoes scalded with boiling water is added to the remaining vegetables so that it is easy to remove the skin and seeds. Mashed tomatoes can be brought in a blender. After the tomato puree is combined with vegetables, it needs to be another 15 minutes to darken under a lid over low heat. After add sugar, salt and pepper.
Innings
Ready peppers stuffed with vegetables are laid out in a plate and watered with tomato sauce. Alternatively, you can first pour the sauce on the plate, and put the peppers on top. If desired, the dish can be decorated with chopped fresh herbs. Hot pepper served with warm homemade bread.
Spicy lovers can add hot pepper, previously fried in oil, or garlic, fried in a shell to the dish.
Such a simple dish can serve as an excellent basis for a vegetarian table. In addition, it is an excellent dish for receiving guests on holidays during the fast. In fact, there can be a lot of options for such a dish: for example, celery and / or parsley roots can be added to the roots of a parsnip. Pepper is not necessary to take exclusively gogoshar: if you do not find it, you can take a simple bell pepper, which is in every store. Many more do not bake it additionally before cooking, in order to maintain firmness and more taste.
Recipe number 2
Ingredients for 5 servings:
- Bulgarian pepper (peppers can be taken bright, multi-colored) - 1 kg.
- Carrots - 500 grams.
- White onion - 300 grams.
- Parsley and celery root - 1 pc.
- Tomato sauce - 1-2 tbsp. l
- For frying vegetable oil.
- Pepper, salt.
- Greens (parsley, dill).
Cooking
Peppers need to be prepared: wash and carefully remove the tops (they will serve as a lid in the dish).
The middle is carefully removed - partitions and seeds. In order not to bake peppers beforehand, but they were a little softer, they collect water in a large pot and bring to a boil. After that, peppers are placed in water for literally 2 minutes, and transferred to a colander.
Next you need to grate the carrots, chop the onions in half rings, and send them to the pan.
All roots are washed, peeled, and first fried separately, and then added to onions and carrots. All vegetables can then be mixed, add salt and pepper. When ready, the fire under a mixture of vegetables must be turned off, cool them. Each pepper must be filled with a mixture, cover with a lid. Preheat the oven to 180 degrees. Put peppers in a baking dish of a suitable size with high walls. Mix the tomato sauce in the indicated proportion with half a glass of water, pour the peppers with this mixture and send to the oven for half an hour. Bake until cooked.
Serving
Ready peppers are laid out in a beautiful festive dish, decorated with chopped herbs.
This dish can be supplemented with sour cream or any sauce based on sour cream. Serving it on a business or holiday table is pleasant and useful. Without meat, this dish is low-calorie, and can serve as the main one during fasting or diets. In addition, in addition to the presented options, you can come up with many of your own, in this case, the list of variations is not limited to anything other than your own imagination.
Recipe for Peppers Stuffed with Vegetables and Rice
Ingredients:
- medium sized sweet peppers (11-12 pcs.);
- rice (200 g);
- onion (4 pcs);
- tomatoes (1 kg);
- carrots (0.5 kg);
- salt;
- vegetable oil (1/3 tbsp.) + for frying (2 tbsp. l.);
- greens.
Rinse rice, boil until half cooked. Rinse pepper, clean. Dice 2.5 onions and fry in vegetable oil. Grate the carrots and fry with onions for 10-15 minutes.
Mix the prepared rice with the fried vegetables, salt to taste, mix and fill the cooked pepper mixture.
Put pepper stuffed with vegetables and rice in a pan, pour tomato juice cooked from tomato and simmer for 1 hour over low heat.
Do the frying. Dice the remaining 1.5 onions, fry and pour into the sauce. Stew for another 15 minutes.
Remove pepper from heat, sprinkle with greens on top and cover.
Stuffed Peppers for the Winter
You can harvest peppers stuffed with vegetables for the winter. Products:
- 1 kg of pepper;
- 600 g tomato;
- 250 g of onion;
- 300 g carrots;
- 10-15 g of parsley;
- 30 g of roots;
- 200 g lean butter;
- 25 g of salt;
- 50 g of sugar;
- 1 liter Art. vinegar.
Prepare the pepper. Cut the onion for the rings into rings and fry. Cut the peeled roots into strips, simmer in vegetable oil. Rub the tomatoes without skin through a sieve and cook the tomato mass for 15 minutes. Add sugar, vinegar, salt, allspice to taste and boil for 10 minutes.
Grind greens. Boil vegetable oil for several minutes, cool slightly and pour into jars (2 liter tablespoons per liter jar). Mix, salt and fill the vegetables for the filling with pepper, put them in jars and add hot tomato. Sterilize: 55-60 min.
Enjoy your meal!