Lean filling for stuffed peppers. Lean stuffed peppers with rice, buckwheat and vegetables

I miss you, but not the cooking. 🙂 Meanwhile, the third week of Great Lent is underway, which I decided to hold this year. Inspiration came down on me, so to speak ... And now I am constantly in search of interesting, tasty recipes that are suitable for the table of a fasting person. And not so many fit, I confess to you, because Lent is very strict. However, I found a way out: the section "for vegans" of all kinds of culinary sites pleases me with its abundance so much that I do not have time to cook everything that I "fall for the eye". But today I'll tell you about my homemade recipe. delicious lean stuffed pepper... Tested and tested. So, feel free to dive under the cat - there are all the details. 😉

Let's take:

7-9 bell peppers
1 large onion
1 large carrot
about 500 gr. any mushrooms (except champignons - this time I took frozen porcini mushrooms)
rice (boiled or raw) 1.5 cups cooked
vegetable oil for frying onions and carrots

This time I took steamed long-grain rice, so I decided to pre-cook it in a separate saucepan.

But usually I take round grain rice and put it raw ... Then see for yourself - how you like it more ... That the rice has time to cook is for sure.

Hard rice takes longer to cook and therefore, in my opinion, it is better not to use it for vegetable filling, but if you cook peppers stuffed with meat, then only raw rice goes there ...

While the rice is cooking, I peel the onions and carrots, and send them to a preheated frying pan with a small amount of vegetable oil, first shredded on (you can just finely chop into cubes if you don't have this wonderful grater) onions, and after a few minutes, when the onions become transparent , I also send carrots there (in the absence of a grater for vegetables, you need to grate it on a regular coarse grater) ...

While the carrots and onions are negotiating who is all blush and whiter, I begin to peel the bell peppers. Gently with a knife I make a cut near the stalk and with deep cuts I cut out this very stalk together with the seeds. I select the rest with my fingers and rinse with water to remove the seeds ... It's a matter of skill - the main thing - try not to cut through the pepper itself. It turns out like this ...

Then I take a large saucepan (usually I have 7 peppers and they fit in a 5-liter saucepan, but this time I swung as much as 9 peppers, and therefore my largest, 10-liter saucepan came to my rescue), and there "Park" the peppers. What does it mean? I shuffle them this way and that, choosing the most dense and convenient location. Such, pepper tetris. I do not practice for long ...

Because carrots and onions are ready to embrace mushrooms. I put a little onion and carrots aside ...

Then frozen porcini mushrooms are sent to the pan, you can take any mushrooms that you usually eat ... Butterlets, oyster mushrooms ... But champignons, for my discerning taste, will not give the desired effect due to the fact that they are not very fragrant ... But if you like champignons - you can also have them ... So, mushrooms are added to carrots and onions, stewed under the lid for 10-15 minutes. About 3-5 minutes before the minced meat is ready, I salt it. Salt and pepper - see for yourself to taste.

During this time, the rice has already been cooked and sent to cool with the lid open on the balcony ... When the rice has cooled down a little, and the mushrooms and vegetables are completely cooked, I mix rice and mushrooms ...

Each I take it from the pan and return it to the place that was prepared for him at the time of the preparatory stage ... When the first layer is filled, on top of the peppers I distribute a little onion and carrots that had been set aside earlier ...

Then I put the second layer of peppers. And again I cover the top with onions and carrots ...

I pour literally 200 ml of pure water, add a little and close it with a lid. First, I turn on the maximum heat of the burner (I have it 6), and when I hear that the pepper has begun to boil, I turn the heat down to 2 and simmer the peppers under the lid for 40-60 minutes.

The degree of readiness will depend on the peppers themselves: when they become completely soft, slightly change their bright color, then they will be ready. Such lean stuffed peppers are juicy and delicious!

Photo: Alexander Mychko / Rusmediabank.ru

On the days when fish is allowed on the menu, there are also many delicious dishes to prepare.

Fish soup with pepper and spices

Would need 1 kg of fish, 4 potatoes, 4 tomatoes, 2 peppers (red and green), 100 g of fennel, 2 onions, 3 cloves of garlic, 1 lemon, 1 teaspoon of cumin, ground cinnamon and paprika, olive oil, salt, taste.

Peel the fish, rinse, cut into pieces. Transfer the fish to a saucepan and cover with water so that the fish is only covered with water, salt and cook until tender.

Onions and cut into half rings, chop the garlic into slices. Heat the olive oil in a large saucepan and stir-fry the onions, fennel and garlic in it.
Pepper pods, remove seeds, cut the peppers into cubes, add to a saucepan with vegetables and fry everything together for 5 minutes.

Then pour 2 liters of water into a saucepan, bring to a boil and add the diced potatoes. When the soup boils again, season it with spices and salt to taste.

Peel the tomatoes, cut into small pieces and add to the soup. Pour in strained fish broth and juice squeezed from a whole lemon, add fish pieces, bring to a boil and remove from heat.

For variety, shrimp or squid can be added to the fish soup at the end of cooking. The shrimp must first be peeled from the shell, and the squid must be peeled from the film and cut into small pieces or strips.

Fish and onions

Would need 500 g white fish, 2 onions, 2 sweet peppers, 1 carrot, 1 lemon, 3 tomatoes, 3 cloves of garlic, parsley, cilantro, 1 tbsp. a spoonful of vegetable oil and flour, 1 cup of walnut kernels.

Boil the fish until half cooked.

When the broth boils, add the grated carrots and season.

Cut the fish into portions, and strain the broth.
Fry chopped onion with flour in vegetable oil, add broth. When it boils, put the fish in the thickened sauce, season with garlic, cilantro and parsley. Add chopped tomatoes, nuts, peppers. Simmer for 10 minutes.

Serve with herbs and lemon.

Peppers or squash stuffed with fish

Would need 8 sweet peppers or 4 zucchini, parsley, 450 g of pike fillet (other fish is also possible), 400 g of boiled rice, 10 g of ginger root, 1 pod of red pepper, 2 tbsp. tablespoons of lemon juice, vegetable oil, salt and black pepper to taste.

Remove the core from sweet pepper, and if you use zucchini, then make "baskets" from their halves.

Cut the fish into small pieces, season and fry until half cooked. Drizzle with lemon juice. Beat together with chopped ginger and parsley until a thick mass is obtained. Mix with rice.

Fill peppers or squash "baskets" with this minced meat, season with more hot pepper and bake in the oven for 15 minutes.

Fish with eggplant caviar

It is better to take fish with few bones (pink salmon, flounder, pollock, etc.). Cut it into portions, season with salt, pepper, breaded in flour and fry in vegetable oil.

Cut 2-3 onions into rings and fry as well.

Put everything in a frying pan, onion on top and pour over the eggplant caviar.
Caviar can be bought at the store, you can cook it yourself.

For cooking caviar bake eggplants in a gosyatnik on the stove or on a baking sheet in the oven. Cool, drain off the bitterness, peel, add 1 finely chopped onion and sauté. Add 3-4 chopped fresh tomatoes or 1-2 tbsp. tablespoons of tomato paste, 1-2 cloves of chopped garlic, salt and pepper to taste. Mix everything well and simmer until tender within 5 minutes.

Put the fish covered with eggplant caviar in the oven for 7 minutes.

This dish can be served both hot and cold.

And here is another recipe, but this time with mushrooms.

Stuffed peppers

Would need 3 large, preferably multi-colored, bell peppers, 100 g of long-grain parboiled rice, 2 onions, 1 carrot, 300 g of fresh champignons, 2 tomatoes. In addition, 1 tbsp. a spoonful of tomato paste, a handful of flour, olive or sunflower oil, salt, black pepper and chili powder to taste.

Pepper the seeds and prepare the filling. Chop the mushrooms, 1 onion, carrot and 1 tomato finely. Simmer them in a little water or fry them in vegetable oil (whichever you prefer). Add cooked rice, stir, season with salt and pepper to taste. Keep on fire for a minute and leave to brew under the lid.

For dressing, put out the second onion and tomato in a separate frying pan (first, if you wish, you can also fry the vegetables, and then simmer). Bring vegetables until soft and add tomato paste and flour. Stir and warm up.

Put the dressing in a cast iron or thick-walled saucepan, gradually adding boiling water. You need to calculate so that the peppers dipped in the sauce peep out of it a little, but this is a matter of taste.

Place the stuffed peppers in the sauce, bring to a boil, cover and simmer over low heat for about 45 minutes. Let it brew.

Another delicious and healthy soup can be made on fasting days. By the way, those who want to lose extra pounds of weight can take note of it.

Baked vegetable soup

Would need 2.5 liters of vegetable broth, 4 small potatoes, 2 tomatoes, 1 sweet red pepper, 1 carrot, 1 onion, 1 teaspoon of cumin, 2 bay leaves, vegetable oil, salt, black pepper to taste.

Wash, peel and cut the potatoes and carrots into small cubes. Cut the bell pepper pod in half, remove the seeds and stalk, and cut the pepper into coarse strips. Cut the tomatoes into 6-8 pieces.

Put the chopped vegetables in a mold, pour in 1/3 cup of water, salt, season with freshly ground black pepper, cover the mold with foil and bake the vegetables in the oven at 180 degrees for 30 minutes.

Peel and cut onions into half rings.

Heat vegetable oil in a frying pan and fry the onion in it a little. Add cumin, fry, stirring occasionally, until aroma appears and remove from heat.

Put onion and bay leaf fried with cumin in boiling vegetable broth, bring to a boil.

Transfer the baked vegetables to a saucepan from the mold. Salt the soup if necessary, stir, bring to a boil again and remove from heat.

In order for the vegetables to bake in the oven, 15 minutes after the start of baking, the foil can be removed from the mold and the vegetables can be further baked with the upper grill turned on.
Due to the inaccurate translation of the name of the spice into European languages, cumin (cumin) is often confused with cumin, but these are completely different spices. There are several varieties of cumin: white, black, and a rare black cumin called bunium.

Pea mash

For 1 glass of peas you will need 2 glasses of water.

Rinse and be sure to soak in cold water for 6-8 hours, and even better from evening to morning.

When cooking peas, add 2-3 teaspoons of vegetable oil to the water, and salt the peas at the very end of cooking. Cook the peas over low heat until tender.

Then the cooked peas can be minced or rubbed through a sieve.

Pea puree with fried onions is an excellent independent lean dish. Carrots can be fried along with onions. Vegetable salad is suitable as an additive to puree.

Pea puree, both with and without onions, is a ready-made filling for pies.

And, of course, nothing invigorates fasting like a vitamin drink.

Lavender tea

Would need 3 cups water, 2 teaspoons fennel seeds, 1 teaspoon dried flowers and lavender leaves.

Dry the fennel seeds in a small skillet for a few minutes until golden brown.

Mix fennel with lavender and pour into a teapot. Pour the mixture with hot, but not boiled water.

Cover the container with a lid, let it brew for 5 minutes, then strain. Drink warm or cold.

Vitamin drink with ginger

Would need 2 cups chopped chard or spinach, 2 cups pineapple chunks, 1 cup apple juice, 1 teaspoon chopped ginger root, 1 cup water, 2 teaspoons stevia powder.

Place all ingredients except water in a blender. Mix thoroughly until smooth.

While whisking, add additional water or ice cubes as needed. Drink in glasses.

This recipe is further proof that fasting is delicious. Everything is prepared from fairly modest products that go well in taste. You can experiment with vegetables, you can add carrots, tomatoes, celery, garlic, etc. In general, we cook and eat deliciously during Lent.

For lean stuffed peppers with mushrooms, take the necessary foods. Wash and dry vegetables. Brush the mushrooms, peel the onions.

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

While the rice is boiling, finely chop the onion and mushrooms, fry in vegetable oil until tender.

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

Transfer the finished rice to the pan with the mushrooms and onions, mix everything well.

Add fresh chopped herbs, salt and pepper, mix everything well again.

Cut the pepper lengthwise into two, stuff with rice and vegetables, put in a baking dish. Pour some vegetable broth or water into the bottom of the mold, season with salt and pepper.

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

Serve with lettuce or fresh vegetables. Lean stuffed peppers with mushrooms are ready. Enjoy it.

We wash and "gut" the sweet peppers, leave the cuts of the tails (the edible part) for the sauce or minced meat.
Boil rice together with buckwheat until half cooked in a small amount of water: we take 2 to 1 - water / cereals.
Cut a third of carrots and onions, cut peppercorns into small cubes, mix them with rice and buckwheat, add salt, pepper, spices.
Cut the remaining vegetables into rings / half rings or chop / three. It is advisable to peel the tomatoes (make a cross cut on top and lower them in boiled water for 30-50 seconds).
Cooking the sauce. There are 2 options: raw and stewed. 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 version, vegetables are fried in a pan in vegetable oil, paste, water and a thickener are added. Everything is stewed for about 10 minutes.
We fill vegetables (we stuff with a mixture of buckwheat, rice and vegetables).
At the very bottom of a very deep saucepan, put the remnants of minced meat (if any), peppers mixed with chopped vegetables (if the sauce is "raw"), fill everything with sauce (the peppers are immersed in it by 2/3). It is possible to bake peppers in the oven. Then they need to be placed in a mold (preferably with a lid).
Simmer the peppers over low heat, covered for 20-25 minutes (after the sauce has boiled).
Serve lean stuffed peppers with rice, buckwheat and vegetables, lean mayonnaise sauce and fresh herbs.

The choice of veggie mince for lean stuffed peppers is unlimited. Buckwheat in the filling gives them a "meaty" look.

Bon Appetit!