How to stuff the pepper?
The most popular dish among all the autumn dishes-it's stuffed peppers. This dish is very nutritious, tasty, looks very tempting, it is easy to prepare and it is not a shame to serve it on a festive table. Let's look at this article, than stuffing peppers.
The most traditional dish is pepper stuffed with minced meat and rice, but let's look at something new, because you want diversity. That also happens:
- Pepper stuffed with rice
- Green with cottage cheese
- Fish
- Shrimp
- Cabbage, etc.
The only rule is that the filling for pepper should not be too watery.
Typically, the filling in the pepper is placed in the cheeseform, but this does not apply to rice, it must first be boiled. As a sauce, for extinguishing, you can use sour cream, cream, meat or vegetable broth, add onions, carrots and spices. But not all recipes use sauces. There are dishes in which pepper is baked "dry". Pepper stuffed with vegetables should be cooked for no more than 40 minutes, and with minced meat, a little longer, about an hour. Let's look at several kinds of dishes stuffed with peppers.
Minced pumpkin
For the preparation we need: pumpkin, carrots, onions, garlic
Preparation: Wash the pumpkin and peel off the peel, fibers and seeds. Cut into strips and fry in vegetable or olive oil. Carrots grate onion, cut onions. Lightly fry carrots and onions, and then add a pumpkin to it. Salt and pepper to taste.
Stuffed carrot with onion
For cooking, we need: carrots, onions.
Preparation: Carrot chop into strips. Onion peel and finely chop. Lightly brown the carrots and onions in olive or vegetable oil. Salt and pepper to taste.
Stuffing from the root of celery and cabbage
For cooking, we need: celery root, cabbage, carrots, onions.
Preparation: Celery and carrots cleaned, washed, cut into strips. Peel onion and chop. All lightly fry in vegetable oil. Cabbage chop, finely. Pour boiling water and let it rest. Then wring out and mix with the vegetables. Add the salt.
Celery and greens stuffing
For cooking will need: green celery, carrots, onions.
Preparation: Wash carrots and grate on a large grater. Onion peel and finely chop. Celery grease rinse well and finely cut. Lightly fry greens and vegetables on vegetable or olive oil. Salt to taste and pepper.
Eggplant stuffing
For cooking you need: eggplant, carrots, onion, bitter pepper.
Preparation: Aubergines should be covered with boiling water, peeled and cut into medium-sized straws. Then lightly fry in vegetable oil. Carrots large chop on the grater. Onion peel and not very finely chop. Fry the carrots with onions and add them to the eggplant. Salt and pepper to taste.
Minced mushrooms
For cooking, we need: zucchini, onions, carrots.
Preparation: Squash is well washed and, having freed from seeds, grate on a large grater. Wash carrots and finely chop. Fry all the vegetables on olive or vegetable oil and add salt.
Minced cabbage
For the preparation we need: cabbage, carrots, onions.
Preparation: Wash carrots, peel and cut into a large grater. Chop the onion. Then finely cut the cabbage, pour it with boiling water and let it stand until it cools. Drain the water, squeeze the cabbage. Carrots with onion fry in vegetable oil and add the squeezed cabbage. Salt, stir and do not forget to add mashed garlic.
Minced meat from parsnip
For cooking, you will need: parsnip roots, carrots, onions.
Preparation: Roots of parsnip and carrots wash, clean well and chop on a large grater. Then finely chop the onions. Spray all the vegetables in olive or vegetable oil. Mix everything and add salt to taste.
Minced cheese
For cooking you need: cheese, butter, garlic.
Preparation: Pepper stuffed with cheese, cooks very quickly and extremely easily. Initially, the cheese and chilled butter should be rubbed on a large grater. Chop the garlic. All mix and stuff the peppers. Serve on the table in a cold state.
