This dish is literally saturated and saturated with vitamins, because it is prepared from fresh vegetables and cereals. We present a detailed step-by-step photo recipe that will teach you how to cook delicious vegetarian stuffed peppers at home. Such a meal will be especially important during fasting, as well as for people who adhere to a correct, healthy diet.

When it comes to stuffed veggie peppers, the first thing we think about is the rice stuffing. But today I want to introduce you to another recipe for stuffing peppers - we have bulgur stuffing with paprika and vegetables on our menu.

Recipe tip:

I know many people who strongly dislike thin peels. No problem! Before stuffing, place the peppers in the microwave for about two minutes and then put them in a plastic bag for five minutes. After this simple procedure, the skin can be easily removed by hand.

To stuff 6 medium peppers we need:

Ingredients

• Pepper - 6 pcs.
• Bulgur - 1 glass;
• Onion - 1 pc.
• Carrots - 1 pc.;
• Paprika,
• Garlic

Cooking delicious vegetarian stuffed peppers

Step 1.

We start the preparation of vegetarian stuffed peppers with bulgur. In a saucepan with a thick bottom, heat a little of any oil and fry the cereals on it, stirring constantly, for 2-3 minutes.

This must be done without fail, as after roasting the bulgur becomes more aromatic and beautiful.

Pour the fried cereal with boiling water in equal parts, salt and leave under the lid over the lowest heat. In about 10-12 minutes the bulgur is ready.

Step 2.

While the groats are being cooked, we begin to deal with peppers. Remove the center and seeds from the vegetables. Peppers, as if specially created by nature for stuffing!

Step 3.

Then we cut the carrots, onions and peppers that remain after peeling. I prefer the filling with large pieces of vegetables, so I cut the onion into half rings of medium thickness, and the carrots into cubes. Fry onion and carrots in a pan with heated oil until soft. At the end of frying, add the trimmings of the peppers.

Step 4.

We send this vegetable mixture into a saucepan with ready-made bulgur. Add paprika and finely chopped garlic there. Stir, close the lid and let stand for about five minutes, so that the bulgur is saturated with vegetables.

Step 5.

We start stuffing, spoon the vegetarian filling into the peppers with a spoon, tamp each portion lightly so that the vegetables are filled to the maximum.

Step 6.

We spread the vegetarian stuffed peppers in a container in which they will be baked and fill the spaces between the vegetables with the remaining filling. So the peppers will be more resistant, and we will get an additional dish - bulgur with vegetables.

First, let's prepare the filling. Cut the leeks into thin rings. Heat oil in a skillet and lightly fry the onion.

Peel and grate the carrots on a coarse grater. Add to onion skillet.

Cut the eggplants into small pieces (I have them frozen, so this color. It tastes just as good).

Add eggplants to the skillet with onions, carrots and fry, stirring occasionally, for a few more minutes.

Knead the filling well, season to taste with salt, hops-suneli, herbs.

Cut off the caps of the peppers and free the seeds from the peppers. Save the "caps" (in the photo the peppers are frozen, they were peeled before freezing).

Spoon the filling into the peppers fairly tightly.

Place the stuffed peppers upright in a saucepan of the correct diameter so that they do not fall on their side. Cover each pepper with a lid on top.

Pour water into a saucepan so that it covers 2/3 of the peppers. Add some salt to the water. Simmer the peppers over low heat, covered for 20 minutes. At the end, you can add a few tablespoons of sour cream.

Enjoy your meal!

These vegetarian stuffed peppers their color, aroma and taste complement the unique atmosphere of the holiday when they appear on the table.

Composition:

• 3 pieces of medium bell pepper
• 100 g walnuts
• 100 g rice
• 50-70 g carrots (1 small)
• 100 g (4-5 tbsp. L. With a slide)
• 50-70 g (2-3 tbsp. L. With a slide)
• 1 tsp salt
• spices: 1/2 tsp shambhala leaves, 1/4 tsp each asafoetida and ground black pepper
• 2-3 st. l. vegetable oil for frying
• sour cream

Double the amount of food and you should be able to fill 6-7 medium peppers.

Recipe for Vegetarian Stuffed Peppers:

1. Boil the rice, rub the carrots on a medium grater.
2. Chop the nuts, but so that the pieces are preserved. It is best to do this by hand, without using a grinder, because the grinder will dust the nuts.

   

3. My pepper, carefully cut off the "caps", remove the seeds.

   

   Preparing the peppers

   And we leave to wait in the wings, and he has not long to wait. After all, the minced meat ingredients are in a hurry to get to know each other.

4. Pour 2-3 tbsp into the pan. tablespoons of vegetable oil, add the nuts and over medium heat, stirring constantly, lightly fry until golden brown and light aroma.
5. Add spices and continue to fry, stirring occasionally, until the aroma of spices appears.

   

6. Add the carrots and fry, stirring, until the carrots are golden brown.

   

7. Add tomato sauce, salt, mix.

   

8. Turn off the fire. Add mayonnaise and then rice. Stir and the veggie minced meat is ready.
   
   

   

   Putting mayonnaise and rice

9. Fill the peppers tightly with the filling, put in a baking dish, top the filling with a large tablespoon of sour cream. We put the “caps” side by side. Pour a little (about 50 ml) of water at the bottom of the mold and send it to the oven at 200-250 degrees.

   

10. When the peppers have become soft and the sour cream is cracked on top, our “Three Nuts for Cinderella”, or rather vegetarian stuffed peppers, are ready. It took me 30 minutes, do not overexpose them in the oven.

    

Serve hot with sour cream.





Enjoy your meal!

Halina recipe author

Stuffed peppers are perfect for an everyday home meal or a festive meal. They are undoubtedly tasty and attractive. In addition, this is an incredibly satisfying dish that does not require any side dish when serving, except perhaps a light vegetable salad. And their main advantage is that you can stuff them with anything: meat, poultry, vegetables, mushrooms, cereals. So, let's get down to making vegetarian stuffed peppers filled with couscous and mushrooms.

First of all, I prepare couscous for the future minced meat. Pour couscous into a bowl and pour boiling water. I add a pinch of salt and cover. Leave for 5 minutes, then stir and add a couple of tablespoons of oil. I wait another 5 minutes and stir the couscous with a fork, loosening it well.

In this case, couscous can be replaced with ptitim (this is its Israeli counterpart), bulgur, quinoa and even the most common millet. But I still prefer couscous - and it cooks very quickly (cooking is not required), and it has a neutral taste, so it can be combined with anything.

While the couscous reaches its condition, I wipe the mushrooms with a damp cloth and chop them finely. Heat the remaining oil in a skillet and spread the mushrooms. I immediately add spices (I have nutmeg and a little smoked paprika) with basil. I stir and cook for 7 minutes.

I took champignons, because they do not have a pronounced taste and will not "pull the blanket" over themselves in the finished dish. From forest mushrooms, perhaps, you can take chanterelles, they also have a fairly neutral taste.

I add a tomato cut into small cubes to the mushrooms and cook everything together for another 5 minutes.

I mix all the ingredients for the filling and let it cool.

In the meantime, I'm taking on the peppers. Absolutely any peppers are suitable for stuffing (neither the type of pepper, nor its color, nor size is important here). The main condition is that the peppers should be free of dents and not lethargic.

Preparing peppers is incredibly simple: all you need to do is rinse them, cut off the top and free them from seeds and partitions. I cut the peppers in half, because I will only fill the halves, and not the whole peppers.