Traditional recipes

Peppers stuffed with meat

Peppers stuffed with meat

We choose 10-12 beautiful peppers, as round as possible.

Cut the lids with a knife, remove the seeds and wash the peppers well, then let them drain.

Put the minced meat in a large bowl, add the cleaned and well washed rice, thyme, salt, pepper, paprika, finely chopped parsley and dill and mix everything very well. We fill the peppers, cover them with the tomato lids and place them, next to each other, in a pan, in which we pour enough water to cover them. We also put 2 bay leaves. Simmer over low heat with a lid for about an hour; then add the tomato paste, mixed with flour and diluted with a few tablespoons of water and let it boil for another quarter of an hour. If you want, you can put them in the oven, so that the sauce drops well and browns a little.



Method of preparation

Peppers stuffed with pork

The rice is cleaned if necessary and washed in several waters, drained and added to the pan with 50

Peppers stuffed with veal

I really like stuffed peppers and I wanted to test them on my new Crock Pot. Of course I have


Peppers stuffed with turkey

Turkey meat is very low in fat, but rich in protein, niacin, tryptophan, vitamin B6, B12, riboflavin, pantothenic acid, zinc, iron, phosphorus and selenium.

To prepare this recipe, you need the following ingredients:

  • 10 colored bell peppers (red, orange, green, yellow) fleshy
  • 1-1.3 kg of minced turkey breast
  • half a cup of rice
  • a large connection with chopped dill
  • a medium-sized onion, finely chopped
  • a liter of thicker tomato juice or 1 kg of highly ripe mashed garden tomatoes
  • a tablespoon of baking soda
  • 2-3 bay leaves
  • salt and pepper.

Peel a squash, grate it and squeeze the juice. Wash and drain.

Mix the minced turkey with the rice, dill and chopped onion. Season with salt and pepper.

The peppers are filled with this composition for about three quarters, put in a pan of tuci, pour water between them and put on the fire to boil for about half an hour, from the moment they boil.

After half an hour, drain the water in which they boiled, keeping a polish.

Pour over the tomato sauce mixed with salt, pepper, baking soda, polish with the water in which they initially boiled and bay leaves.

Place the dish in the preheated oven at 190-200 ° C for about half an hour, or until the peppers are browned.

Serve hot, with a tablespoon of plain yogurt or tomato sauce in which they boiled.


Peppers stuffed with turkey

Turkey meat is very low in fat, but rich in protein, niacin, tryptophan, vitamin B6, B12, riboflavin, pantothenic acid, zinc, iron, phosphorus and selenium.

To prepare this recipe, you need the following ingredients:

  • 10 colored bell peppers (red, orange, green, yellow) fleshy
  • 1-1.3 kg of minced turkey breast
  • half a cup of rice
  • a large connection with chopped dill
  • a medium-sized onion, finely chopped
  • a liter of thicker tomato juice or 1 kg of mashed very ripe garden tomatoes
  • a tablespoon of baking soda
  • 2-3 bay leaves
  • salt and pepper.

Peel a squash, grate it and squeeze the juice. Wash and drain.

Mix the minced turkey with the rice, dill and chopped onion. Season with salt and pepper.

The peppers are filled with this composition for about three quarters, put in a pan of tuci, pour water between them and put on the fire to boil for about half an hour, from the moment they boil.

After half an hour, drain the water in which they boiled, keeping a polish.

Pour over the tomato sauce mixed with salt, pepper, baking soda, polish with the water in which they initially boiled and bay leaves.

Place the dish in the preheated oven at 190-200 ° C for about half an hour, or until the peppers are browned.

Serve hot, with a tablespoon of plain yogurt or tomato sauce in which they boiled.


Peppers stuffed with meat

This weekend I cooked stuffed peppers. I really like them even if I cook them quite rarely. You should know that the recipe is really simple, you just have to have a little more time for it :).

  • 800g minced pork (I buy 500g pulp and 300g meatballs and ask them to mince it at the store)
  • bell peppers about 3/4 kg smaller
  • 4 tablespoons round grain rice
  • 1 small onion
  • 2 bay leaves
  • chopped parsley and green dill
  • 1 small grated carrot
  • 300 ml broth
  • salt pepper

Wash the peppers well then remove the seeds in a very simple way. We press with the thumb of the thumb on the place where the pepper tail is and we push inside. Then remove the lid and empty the seeds.

Finely chop the onion and sauté it together with the carrot. Add the rice, let it fry for a minute and then pour the mixture over the meat. Add salt, pepper and chopped greens.

Fill the peppers by pressing lightly. Do not fill them to the brim, the composition will swell from the rice.

In a larger saucepan put a little oil and place the peppers next to each other

and pour the broth and water on top until three quarters are covered. We crush the laurel a little and put it among the peppers. Put a slice of tomato on each pepper, cover with a lid and then simmer for an hour.

Take the lid and then put the pan in the hot oven and let the sauce and peppers brown nicely for another 30 minutes.

If you want to give up the oven, you can prepare it like this: put the peppers to boil with water (about 3/4 of the pan) and then when they are cooked, make the sauce separately.

Heat 3-4 tablespoons of oil, add 1 tablespoon of flour then mix quickly, add the broth and water in which they boiled the peppers. Stir quickly, stirring until slightly thickened. Add 1/2 teaspoon of sugar to reduce the acidity of the tomatoes, salt, pepper, bay leaf and then pour the sauce over the peppers in the pan and let them boil for a few minutes.

An observation that you must take into account: when preparing the filling, add a little water to the amount of meat above about 100ml. Even if it is softer at the end, it will be very fluffy and not dry due to rice and lean meat.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Peppers stuffed with meat

This weekend I cooked stuffed peppers. I really like them even if I cook them quite rarely. You should know that the recipe is really simple, you just have to have a little more time for it :).

  • 800g minced pork (I buy 500g pulp and 300g meatballs and ask them to mince it at the store)
  • bell peppers about 3/4 kg smaller
  • 4 tablespoons round grain rice
  • 1 small onion
  • 2 bay leaves
  • chopped parsley and green dill
  • 1 small grated carrot
  • 300 ml broth
  • salt pepper

Wash the peppers well then remove the seeds in a very simple way. We press with the thumb of the thumb on the place where the pepper tail is and we push inside. Then remove the lid and empty the seeds.

Finely chop the onion and sauté it together with the carrot. Add the rice, let it fry for a minute and then pour the mixture over the meat. Add salt, pepper and chopped greens.

Fill the peppers by pressing lightly. Do not fill them to the brim, the composition will swell from the rice.

In a larger saucepan put a little oil and place the peppers next to each other

and pour the broth and water on top until three quarters are covered. We crush the laurel a little and put it among the peppers. Put a slice of tomato on each pepper, cover with a lid and then let it simmer for an hour.

Take the lid and then put the pan in the hot oven and let the sauce and peppers brown nicely for another 30 minutes.

If you want to give up the oven, you can prepare it like this: put the peppers to boil with water (about 3/4 of the pan) and then when they are cooked, make the sauce separately.

Heat 3-4 tablespoons of oil, add 1 tablespoon of flour then mix quickly, add the broth and water in which they boiled the peppers. Stir quickly, stirring until slightly thickened. Add 1/2 teaspoon of sugar to reduce the acidity of the tomatoes, salt, pepper, bay leaf and then pour the sauce over the peppers in the pan and let them boil for a few minutes.

An observation that you must take into account: when preparing the filling, add a little water to the amount of meat above about 100ml. Even if it is softer at the end, it will be very fluffy and not dry due to rice and lean meat.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Peppers stuffed with turkey

Turkey meat is very low in fat, but rich in protein, niacin, tryptophan, vitamin B6, B12, riboflavin, pantothenic acid, zinc, iron, phosphorus and selenium.

To prepare this recipe, you need the following ingredients:

  • 10 colored bell peppers (red, orange, green, yellow) fleshy
  • 1-1.3 kg of minced turkey breast
  • half a cup of rice
  • a large connection with chopped dill
  • a medium-sized onion, finely chopped
  • a liter of thicker tomato juice or 1 kg of highly ripe mashed garden tomatoes
  • a tablespoon of baking soda
  • 2-3 bay leaves
  • salt and pepper.

Peel a squash, grate it and squeeze the juice. Wash and drain.

Mix the minced turkey with the rice, dill and chopped onion. Season with salt and pepper.

The peppers are filled with this composition for about three quarters, put in a pan of tuci, pour water between them and put on the fire to boil for about half an hour, from the moment they boil.

After half an hour, drain the water in which they boiled, keeping a polish.

Pour over the tomato sauce mixed with salt, pepper, baking soda, polish with the water in which they initially boiled and bay leaves.

Place the dish in the preheated oven at 190-200 ° C for about half an hour, or until the peppers are browned.

Serve hot, with a tablespoon of plain yogurt or tomato sauce in which they boiled.


Peppers stuffed with chicken & # 8211 the simplest recipe

Wash and peel the peppercorns and make a cap in the stalk area. Meanwhile, pick and wash the rice and finely chop the onion.

We start preparing the peppers stuffed with chicken!

Put the rice in a bowl with the chopped onion, minced meat, egg, dill, thyme, salt and pepper. Mix the meat composition well.
After that, you will fill the peppers with the obtained composition and you will arrange them in a saucepan, which can be added later in the oven. Cover the peppers stuffed with chicken with lukewarm water and bring to a boil over medium heat.

Meanwhile, prepare the sauce for the recipe for peppers stuffed with chicken

Peel an onion and grate it. Put it to harden in the preheated oil. When it has softened, add the tomato puree. Stir slowly so it doesn't stick.

Season the sauce with salt, pepper, basil to taste. Let it go. After the peppers have boiled on the stove, put them in the oven for another 20-30 minutes to brown.


Bell peppers stuffed with pork

Interested in a more Keto version of stuffed peppers? If YES, all you need is pork, spices and some organic Cheddar cheese. And of course bell peppers. If you are NOT interested in this Keto version of stuffed peppers, try a cake.


Peppers stuffed with turkey

Turkey meat is very low in fat, but rich in protein, niacin, tryptophan, vitamin B6, B12, riboflavin, pantothenic acid, zinc, iron, phosphorus and selenium.

To prepare this recipe, you need the following ingredients:

  • 10 colored bell peppers (red, orange, green, yellow) fleshy
  • 1-1.3 kg of minced turkey breast
  • half a cup of rice
  • a large connection with chopped dill
  • a medium-sized onion, finely chopped
  • a liter of thicker tomato juice or 1 kg of mashed very ripe garden tomatoes
  • a tablespoon of baking soda
  • 2-3 bay leaves
  • salt and pepper.

Peel a squash, grate it and squeeze the juice. Wash and drain.

Mix the minced turkey with the rice, dill and chopped onion. Season with salt and pepper.

The peppers are filled with this composition for about three quarters, put in a pan of tuci, pour water between them and put on the fire to boil for about half an hour, from the moment they boil.

After half an hour, drain the water in which they boiled, keeping a polish.

Pour over the tomato sauce mixed with salt, pepper, baking soda, polish with the water in which they initially boiled and bay leaves.

Place the dish in the preheated oven at 190-200 ° C for about half an hour, or until the peppers are browned.

Serve hot, with a tablespoon of plain yogurt or tomato sauce in which they boiled.


Peppers stuffed with turkey

Turkey meat is very low in fat, but rich in protein, niacin, tryptophan, vitamin B6, B12, riboflavin, pantothenic acid, zinc, iron, phosphorus and selenium.

To prepare this recipe, you need the following ingredients:

  • 10 colored bell peppers (red, orange, green, yellow) fleshy
  • 1-1.3 kg of minced turkey breast
  • half a cup of rice
  • a large connection with chopped dill
  • a medium-sized onion, finely chopped
  • a liter of thicker tomato juice or 1 kg of highly ripe mashed garden tomatoes
  • a tablespoon of baking soda
  • 2-3 bay leaves
  • salt and pepper.

Peel a squash, grate it and squeeze the juice. Wash and drain.

Mix the minced turkey with the rice, dill and chopped onion. Season with salt and pepper.

The peppers are filled with this composition for about three quarters, put in a pan of tuci, pour water between them and put on the fire to boil for about half an hour, from the moment they boil.

After half an hour, drain the water in which they boiled, keeping a polish.

Pour over the tomato sauce mixed with salt, pepper, baking soda, polish with the water in which they initially boiled and bay leaves.

Place the dish in the preheated oven at 190-200 ° C for about half an hour, or until the peppers are browned.

Serve hot, with a tablespoon of plain yogurt or tomato sauce in which they boiled.