Very soon the season will begin, when peppers will be sold fresh, vitamin, shimmering in all shades of red, yellow and green. It is then that you need to buy them and, after cleaning the core, freeze them, folding them into a compact pyramid, so that later (in winter and spring) you can please your home with a delicious dinner, because stuffed peppers are not only a hearty and fragrant dish, but also a lot of vitamins, clothed in the colors of autumn .
The recipe for stuffed peppers is quite suitable for the festive table as a hot dish or appetizer. Hearty rice peppers with minced meat are good for a full dinner, and a vegetarian (vegetable) stuffed pepper will become indispensable for those who follow their figure.
Stuffed peppers are made quite simply, everyone chooses the filling according to their preference. It can be cottage cheese or vegetables, meat, eggs, rice or other porridge. Today you will learn how to cook peppers stuffed with cottage cheese at home, as well as a vegetarian recipe for peppers.
Peppers stuffed with cottage cheese. Ingredients:
- six Bulgarian multi-colored peppers (to make the dish look festive, you can buy red, orange, green, yellow, as well as peppers with multi-colored streaks);
- 180 ml-g of granular cottage cheese ;
- 180 ml-g of creamy white oil;
- two cloves of purple garlic (it is more tender, but no less sharp);
- coarse salt and ground pepper to taste;
- a bunch of dill.
Peppers stuffed with cottage cheese. Cooking:
- We rinse the pepper under running water, carefully cut off the hat and remove all the seeds. We separate the stem from the hat, and finely chop it.
- We take the cottage cheese and put it in the prepared container, there we send soft butter, peeled and crushed garlic, chopped dill, pepper caps, coarse salt and ground pepper. Beat everything with a mixer. You can put all the ingredients in a blender and stir there. If neither one nor the other is present, thoroughly beat the curd mass with a whisk.
- The resulting mass is sent to prepared peppers. Stuffed with cottage cheese vegetables must be cooled, and before serving, cut into thick rings, which can be decorated with whole branches of any available greens.
In peppers stuffed with cottage cheese, you can add raisins softened in hot water or finely chopped dried apricots, then, instead of salt and pepper, you should add a little sugar and a teaspoon of honey. This dish is very popular with children who need such a dish as a complete source of calcium and vitamins.
The second course will be stuffed with vegetarian pepper. For him we will need the following ingredients:
- six Bulgarian sweet colored peppers;
- two small carrots;
- two small squash of any kind;
- a small purple onion;
- 200 ml-g of any prepared mushrooms (boiled);
- a pair of fleshy tomatoes;
- 60 ml-g of tomato paste;
- a clove of purple garlic;
- 70 ml-g steamed rice;
- coarse salt and ground pepper;
- parsley and dill bunch.
Peppers stuffed with vegetables (vegetarian) Cooking:
- Rinse the peppers, remove the hat and scrape the insides.
- Boil steamed rice with coarse salt, rinse.
- Cut on a combine or grate zucchini with onions and carrots, put in a hot pan greased with vegetable oil and sauté, adding chopped mushrooms and tomatoes seasoned with salt.
- Ready mushrooms with vegetables are transferred to a colander with a tray, so that the liquid is glass, and the sauce is preserved.
- Finely chop the greens and pour into rice, send mushrooms with vegetables there, mix everything and tightly fill the peppers, cover the resulting mince with a hat.
- We spread the stuffed vegetarian pepper in the prepared container (upside down) and prepare the sauce.
- For the sauce we need to take the liquid expressed from mushrooms and vegetables, tomato paste, a little water, coarse salt and ground pepper, mix all this well and pour into prepared peppers (ideally 2/3).
- After the stuffed peppers boil, cook for 38 minutes.
Vegetarian peppers are ready to serve hot or cold. You can pour low-fat sour cream or low-fat yogurt.