1. My sweethearts and the “giblets”, tails cuts (edible part) are left for the sauce or minced meat.
2. Until half cooked, boil rice with buckwheat in a small amount of water: 2 to 1 take - water / cereals.
3. One third of carrots and onions, cut pepper into small cubes, mix them with rice and buckwheat, add salt, pepper, spices.
4. The remaining vegetables are cut into rings / half rings or shred / three. It is advisable to peel the tomatoes from the skin (make a cross-cut on top and lower it into boiling water for 30–50 seconds).
5. Cooking sauce.   There are 2 options: "raw" and braised. For the raw version it is enough to dissolve pasta, salt, spices in water, pour stuffed peppers and chopped raw vegetables with the mixture. For the stewed variant in a pan, vegetables are fried in vegetable oil, pasta, water and a thickener are added. Everything stews for 10 minutes.
6. Fill the vegetables (stuffed with a mixture of buckwheat, rice and vegetables).
7. Spread minced meat residues (if any) at the bottom of a very deep saucepan, peppers mixed with chopped vegetables (if the sauce is “raw”), pour all the sauce (the peppers are immersed in it by 2/3). Perhaps roasting peppers in the oven. Then they need to be laid in the form (preferably with a lid).
8. Simmer the peppers on low heat under the lid for 20–25 minutes (after boiling the sauce).
9. Serve lean stuffed peppers with rice, buckwheat and vegetables with a lean mayonnaise sauce and fresh herbs.

Enjoy your meal!

Video: pepper stuffed with minced chicken with buckwheat

Video: Stuffed couscous pepper in the oven

For this recipe you will need:

• Minced meat - 300 g
• Mushrooms - 200 g
• Wheat Couscous - 200 g
• Sweet pepper - 8 pcs.
• Tomatoes - 3-4 pcs. (or 1 tbsp. Tomato paste)
• Carrots - 1 pc.
• Onion - 1 pc.
• Hot pepper and garlic - to taste
• Salt, ground black pepper and bay leaf

This recipe is another proof that you can eat tasty in a post. Everything is prepared from fairly modest products that fit well to taste. You can experiment with vegetables, you can add carrots, tomatoes, celery, garlic, etc. In general, cooking and eating in post is delicious.

For the preparation of lean stuffed peppers with mushrooms, take the necessary products. Vegetables need to be washed, dried. Brush out the mushrooms, peel the onions.

Rinse the rice thoroughly under running water, you can do this with a colander, put it in a cauldron. Pour clean water to 1.5 cm above the rice, put on the stove. As soon as the water boils, make the quietest fire, cover tightly with a lid or dish so that the steam does not come out of the cauldron while cooking rice, and cook for 15 minutes, it is better to turn on the timer.

While rice is being cooked, chop finely onions and mushrooms, fry in vegetable oil until cooked.

After a while, turn off the stove, put paper towels between the cauldron and the lid, leave the rice for another 15 minutes.

Ready rice to shift to the pan to the mushrooms with onions, mix well.

Add fresh chopped greens, salt and pepper, mix well again.

Pepper cut lengthwise into two parts, stuffed with rice and vegetables, put in a baking dish. At the bottom of the form pour a little vegetable broth or water, salt and pepper.

Cover the peppers with foil (so that the rice does not dry out during baking), by the way, cover the rice with a circle of fresh tomato. Set to bake at 170 degrees in the mode of upper and lower heating for 30-40 minutes. If you want rice to be more boiled, add a little vegetable broth to each pepper. If desired, you can mix your favorite tomato sauce with water and pour the peppers over it.

Serve with lettuce or fresh vegetables. Lean stuffed peppers with mushrooms ready. Have a nice.

I first tried stuffed peppers when I was not 20 years old, but not 30. My ex-husband, a lover of vegetables and fruits, cooked peppers. For many years I was sure that the peppers should be like that - without meat: only vegetables and rice. And still somehow completely indifferent to the peppers with minced meat. Without it - much tastier! And very satisfying - you will definitely not stay hungry. The recipe I give is “authentic,” with the only difference that I have adapted to cook stuffed meatless peppers in a slow cooker. Which is much more convenient than in a regular saucepan. The risk of burning and boiling is reduced to almost zero.

Ingredients:

• 7-8 small ground sweet peppers (or 5 large winter ones),
• 1 big carrot,
• 2 medium onions,
• 2 cloves of garlic,
• 1 large tomato or 200 grams of cherry,
• ½ cup rice
• salt, pepper to taste,
• 5 tbsp. spoons of vegetable oil.

Cooking method

So, the beauty of this recipe is that rice does not need to be pre-cooked. I remember that for some reason, peppers were cooked before stuffing. I do not do it myself, and everything turns out fine

To make our peppers tasty and satisfying, we will make a light fry. Onion finely chopped, carrots three on a coarse grater. Cut off the top of the peppers. Separate the seeds and tails, and the remaining “caps” are also finely cut. We turn on the slow cooker to the “Baking” mode, pour in vegetable oil, lay out vegetables and mix. Close the lid and leave for 15 minutes. During this time vegetables in the Panasonic multicooker will have time to become soft, but they won't burn them.

Wash rice in a sieve under running water. Open the lid of the multicooker, pour out the rice, mix, add half a teaspoon of salt and let it sit for another 5 minutes. Meanwhile, finely chop the garlic and tomato. Add them to the frying, mix everything. And then we fill our peppers with this mixture. I do not even spread the mixture from the bowl, so as not to wash the extra dishes. Peppers do not fill to the brim, and 2/3 (rice during cooking will increase in size).

When the whole rice and vegetable "stuffing" is over, and the peppers are filled, put them in a multicooker bowl. Summer peppers - with sharp edges and they will not be able to put upright. Lay them just so that the cuts are above the tips. Fill the peppers with water so that it barely covers them. Close the slow cooker. Select the mode "Baking". We are waiting for the water to begin to boil, switch to the program “Quenching”, time - 1 hour. That's all.

If you cook stuffed peppers are not in the post, then serve them with sour cream - this is the most delicious combination of me known.

Enjoy your meal!

If you keep the post, then this dish is sure you will like it. We often cook Bulgarian peppers with minced meat and rice, and during fasting, or just on fasting days, you can make lean stuffed peppers with rice and mushrooms.

For the preparation of peppers in the winter, it is necessary to freeze the peeled and whole fruits in advance, and only then it is easy to prepare such a dish. The main advantage in the recipe is to quickly extinguish it in a slow cooker, which will allow the dish to preserve all the vitamins, and the body to get the most benefit from it.

• For cooking pepper stuffed with rice, cabbage and mushrooms will take - 1 hour and 15 minutes
• the number of servings - 5.

Ingredients:

• Fresh-frozen Bulgarian pepper, whole - 11 pieces
• Fresh mushrooms, champignons - 300 grams
• Onion - 1 head
• Fresh white cabbage - 200 grams
• Frozen carrots - 150 grams
• Vegetable oil - 1 tablespoon
• Dill and celery, salt - to taste
• Tomato juice - 300 milliliters, or 2 tablespoons of tomato paste
• Normal rice, long - 100 grams.

Stages of cooking:
  Fresh-frozen peppers pull out of the freezer. You can immediately start stuffing them without necessarily waiting for it to melt. But first prepare the filling.


  To do this, pour the vegetable oil into the bowl of the multicooker, pour out the finely chopped onion, turn on the Frying mode. Wash the mushrooms and cut them into medium-sized pieces, pour them into the bowl, fry in this mode, stirring for 10 minutes.


  Now we add thinly chopped cabbage and frozen carrots, I have it already shabby, and you can use fresh ones.


  Fry another 10 minutes, now we add salt and pepper, for the aroma you can add dried celery, which, by the way, is also very useful. At this moment we put a spoonful of tomato paste, but I have frozen cubes of tomato juice with basil, a great alternative to pasta. Turn on the mode of "quenching" and wait - 10 minutes.

Wash rice thoroughly, in warm water, at least four times.


  Mix the ready stuffing with rice, if desired, you can add a little salt.
  Fill the peppers with a teaspoon.


  We fold the stuffed peppers into the crock-pot, sprinkle with dill and pour the tomato juice; instead of the juice as it was said, you can add a spoonful of tomato paste with diluted water, in addition we add more water to the floor of the mug. It turns out tomato sauce for peppers, in which they will be stewed. The sauce needs a little salt. Turn on the mode "Quenching", cooking time - 45 minutes.


  Stuffed peppers give so much pleasant flavor that it is impossible to wait for the readiness of the dish.
  But time passes quickly.


  So quickly we cooked healthy, lean peppers stuffed with rice, cabbage and mushrooms in a slow cooker. Dish managed without the hassle!

In the summer and autumn days, full of vegetables and berries, I want to slightly reconsider my usual menu, make it more diverse, easier and more useful. Because summer is the most suitable time to master new vegetable dishes, which will not only delight you with their original taste, will not harm your figure, but will also enrich your body with vitamins and trace elements. Of course, dishes from vegetables take time to cook them, but then they will be much more useful than from fatty and heavy meat dishes.

We bring to your attention the most delicious recipe of vegetable dishes - it is pepper stuffed with vegetables. For its preparation, the most common vegetables in our region are needed, an inexperienced housewife can handle it, and the dish is very original, nourishing and useful.

If you want to make the dish more nourishing, then prepare potatoes for garnish, if you follow the figure, then add light vegetable salad. By the way, this dish does not lose its rich taste the next day, it can be warmed up in the microwave, and dinner is ready.

Taste Info Second vegetable dishes

Ingredients

• Bulgarian pepper -10-12 pcs .;
• Carrots 300 g;
• Onion 300 g;
• Tomato 300 g;
• White cabbage 350 g;
• Tomato paste 100 g;
• Sunflower oil 30 g;
• Salt, black pepper and red;
• Provencal herbs 1 tsp;
• Water 150-200 ml;
• Greens to taste.

How to cook peppers stuffed with vegetables

To start, prepare the filling of vegetables. It can be supplemented with any vegetables, change the amount of ingredients in one direction or another, depending on your preferences. Onions clean and cut into small cubes. Pour vegetable oil into a deep frying pan or stew-pan. Heat well over moderate heat. Add onions and fry until golden brown.

Peel and rinse the carrots. Drain with a napkin, cut into small pieces or grate on a large grater. Add the prepared carrot to the onion. Stir. Cover and simmer for 10-15 minutes over low heat.

Wash the tomato, scald with boiling water and gently remove the skin. Cut into small pieces. Add tomato slices and tomato paste to the onions. Stir. Simmer for 5-7 minutes.

Season with salt and pepper. Hold on fire for 1-2 minutes. One third of the vegetable mass set aside on a separate plate.

Wash white cabbage and chop into thin short straws. Add the cabbage to the remaining vegetables in the pan. Stir and simmer for about 10 minutes until soft. Cool the prepared stuffing.

Now, prepare the sweet pepper. It should be well washed, select high-quality vegetables beautiful shape. Carefully remove the seed box without damaging the fruit.

Finely chop the washed greens, add to the roasted vegetables. Stir and taste. If necessary, dosolite and bring to taste.

Cooked vegetable filling tightly stuffed each pepper. Lay in a heat-resistant form.

Pour some water. Top with remaining fried vegetables. Cover the form with foil and send to the oven for about 1 hour. Peppers stuffed with vegetables are prepared in the oven, but if you like, you can stew them on the stove. To do this, put the pepper in a saucepan, report on the roasted vegetables that we previously set aside, and pour the water all the way to the top. Salt lightly and simmer under the lid until soft.

Teaser network

Peppers stuffed with vegetables, ready. We cooked this dish in the oven, also stuffed peppers can be cooked in a slow cooker or in a deep saucepan on the stove.

Serve with your favorite sauce and fresh salad. To diversify the dish in the vegetable filling, you can add beans, mushrooms or cereals. Any kind of cereal will suit the dish; traditionally peppers are stuffed with rice, but buckwheat, barley and bulgur can also be used. In any case, the stuffed pepper will be very juicy and tasty. By the way, besides summer, stuffed peppers can be prepared in the winter, for this you can use whole empty frozen peppers. Enjoy your meal!