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Stuffed cucumbers

Stuffed cucumbers


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I recommend a delicious appetizer for festive meals

  • greenhouse cucumbers
  • 1 box of Philadelphia type cream cheese
  • 200g sour cream
  • 200g smoked salmon fillets
  • 1 onion
  • 1 lemon
  • salt pepper
  • dill

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Stuffed cucumbers:

Cucumber, cleaned in zebra, cut into 2-3 round thick slices (depending on the finger), carefully dig the core inside, powder with salt and leave face down, in a bowl mix cheese, sour cream, chopped salmon cubes, very small onions, salt, pepper, a little dill, lemon juice to taste, fill the cucumbers with this mixture and garnish with green dill.


  • 2 cucumbers
  • 70 grams of cottage cheese
  • A box of tuna (100 grams)
  • Green onions
  • Salt

Wash the cucumbers and cut them lengthwise to remove the seeds. Then add salt and then drain

In a bowl, mix the cheese well with the green onion (chopped) and the tuna (after it has been drained of oil).

After the cucumbers have drained, place them on a plate and fill them with cheese and tuna paste.

It is recommended that they be kept in the refrigerator before serving.


Ingredients Pumpkin stuffed with meat:

  • 3-4 pumpkins about 22-25 cm long. each, optionally peeled, cut into pieces of about 8-10 cm. and dig inside, to remain like a glass
  • 500 grams of lamb, beef, chicken, minced meat
  • 2 chopped onions
  • the pulp resulting from the chopping of the zucchini, chopped
  • 3 cloves of garlic
  • 1/2 can (330 ml.) Tomatoes in broth, both tomatoes and juice or 400 grams of fresh tomatoes, well cooked
  • 150 ml. of poultry or vegetable soup
  • 60 ml. of olive oil
  • 1 teaspoon dried mint
  • 2 teaspoons dried basil
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 3 tablespoons breadcrumbs
  • 1 tablespoon food starch (optional)
  • dill and chopped green parsley
  • 1/2 teaspoon pepper to taste

Preparation of zucchini stuffed with meat:

1. Sprinkle the inside of the peeled zucchini with salt and set aside.

2. Heat a large skillet, add 1/2 of the amount of olive oil. Put the onion and 2 cloves of finely chopped garlic in the hot oil:
3. Cook the onion and garlic for 3-4 minutes, stirring constantly, then add the chopped zucchini pulp. Cook everything further, until the pumpkin pulp softens and the liquid it leaves begins to evaporate. Remove from the heat and add the paprika, salt, pepper, thyme, mint and 1 teaspoon of dried basil:

4. Mix, let cool a little then add the minced meat (in my case, lamb, which gave the food a special flavor):

5. Mix well the whole composition, adjust the taste of salt and pepper, add 2 tablespoons of breadcrumbs and chopped greens (parsley and dill), mixing everything:

6. Rinse the zucchini under a stream of cold water, drain well with absorbent kitchen paper towels and stuff the filling inside them (because I have a little filling left, I added a hollowed-out tomato to the landscape). ):

From the remaining filling I also formed 6 oval meatballs that I fried in the pan freshly greased with olive oil. They were so good that they disappeared before I could take pictures of them.

7. Chop the canned tomatoes, directly into their broth, add the rest of the olive oil, 1 clove of chopped garlic and 1 teaspoon of dried basil. Add the soup and mix well. If fresh tomatoes are used, they are easily grown on the skin, boiled in boiling water for 30 seconds then removed with a whisk and cooled in very cold water. Peel a squash, grate it and cut it into cubes, mixing with the garlic clove, olive oil and basil.

8. In a bowl with a lid, suitable for the oven, place the zucchini (and the stuffed tomato, in my case), and pour the tomato sauce or fresh tomato cubes on top. Sprinkle each zucchini with a little breadcrumbs:

9. Put the lid on and put it in the preheated oven at 190 degrees.

10. After 1/2 hour, the pumpkins will look like this:

11. Put them back in the oven, without a lid, for another 1 quarter of an hour, so that they brown nicely and the sauce decreases, then they are good to serve.

12. Optionally, the sauce can be thickened with a tablespoon of starch dissolved in a little cold water, which is added to the bowl and boiled, then sprinkle the zucchini with the hot sauce.

My portion, all red:

And a section:

Great appetite!


Pickled cucumbers in brine with salt and vinegar

Every year I only make this combination when I pick cucumbers for the winter. I cooked them this summer for immediate consumption and they fit perfectly in the warm block of flats. Mine only eat these pickles, pickled peppers stuffed with cabbage and carrots (click for recipe HERE) and pickled cabbage. I am an exception, I also like the oltenesti pickles (ie combined, mixed), and the pickled cauliflower, beets, but I leave all this for another post. I gave yam in these pickles when I ate beef stewed with onions and potatoes, they go great.
The jars are kept at 5 degrees C as much as possible, but I do not follow this recommendation either. If you do not put all the recommended vinegar, I do not guarantee that they will be crispy and strong in block storage conditions. Only if you have a cellar. For a very good success, it is essential to close the lids tightly. Jars covered only with cellophane and sealed with elastic, will still breathe.
In the last photo you can see in the bowl the pickled cucumbers, made according to this recipe. It is natural that it no longer has the color raw green, it will be like in the photo, another shade of green, yellower.

Preparation time 30 minutes

Cooking time 15 minutes

Ingredients

  • 4 kg cornison cucumbers
  • 25 g garlic
  • dried dill to taste (I do not put)
  • 2 pieces horseradish, carrot (optional)

For SALAMURA

  • 2.5 L water
  • 120 g coarse salt
  • 250 ml of wine vinegar
  • 250 ml balsamic vinegar (they will be much better that way)
  • peppercorns, bay leaf, mustard seeds


1. Put salt and spices in the pot with water (without garlic or dill). Boil them for 15 minutes with a lid. After the first 10 minutes, pour the vinegar. I repeated the preparation some time after this shooting and vinegar I put half wine vinegar and another half balsamic vinegar. They are incomparably tastier.
2. When buying, you choose the cucumbers to be as small and straight as possible so that you can easily place them in the jar. You wash each one by rubbing it between your fingers a little.
3. Bend the jar with your left hand and with your right hand, place the cucumbers in layers.
4. Insert horseradish strips and peeled carrots in the spaces on the walls of the jar.
6. Between layers you put cloves of garlic and dill, who likes it, I don't like dill either.
7. Put the jar in a metal tray or pan (so it doesn't crack when you pour hot brine) and pour the hot brine with the brine spices.
8. Leave the jars in the kitchen for 24 hours, covered with a saucer. The next day, fill them with the remaining brine, because the brine enters the cucumber and the one in the jar decreases. After that, screw the lids on and store for the winter in a cool place. After approx. 3 days, the fermentation process begins, the pickling sourness. The brine turns white and cloudy. It is a normal process. After 14 days, it begins to calm down and clear. Cucumbers are good for consumption.
Liv (e) it!


Assorted pickled ingredients:

  • vegetables suitable for pickling, in the desired quantity and proportions: cucumbers, gogonele, cauliflower, small watermelons, cabbage, beets, etc.
  • fresh horseradish, root
  • dry dill sticks
  • bouquets of dried thyme
  • celery
  • onion
  • garlic
  • 3-4 apples and / or quinces (optional)
  • carrots (optional)
  • pepper
  • celery leaves, with stem with everything
  • cherry leaves
  • Bay leaves
  • peppercorns
  • salt for the food industry (for pickles), if you use the usual one for food, the pickles will porridge.
  • you can also add: mustard seeds, allspice seeds, other flavors

Assorted pickles, basic principles

You have already noticed, I think, that I did not write the quantities for any of the above ingredients. I chose the time of 23 hours as the total preparation time because this is the maximum time that the editing platform allows me. In reality, it takes several weeks to get the pickles. I can't even specify how many portions you will get. This is because, just as a pickle barrel is prepared, a small jar is prepared. Not so much the quantities in grams and kilograms are important in this recipe, as the observance of some proportions. On the other hand, the time in which the pickles will be ready may differ depending on the temperature of the place where you store the containers.

About pickle ingredients

Any vegetable at the top of the list of ingredients can be replaced. Just as pickles are made with 4-5 kinds of vegetables, they are also made in one way (for example only gogonele or only cucumbers). As for me, I didn't use cabbage or beets. On these, if you add them in a small proportion (1-2 beets or small red cabbages to a barrel) you will get a pink color of all pickles. I don't want that, I naturally prefer them. My favorite is watermelon. The peel is crispy and the soft core is soaked like a sponge with aromatic juice. It seems to be the strongest in taste of all pickled vegetables.

Carrots and apples or quinces are dispensable, they are of great importance only because they will create a beautiful color and will bring an extra sweetness, favoring faster fermentation. Instead, horseradish and hot peppers are essential. Basically, horseradish and hot peppers will keep the pickles strong, not allowing them to rot.

Pickle containers

It is good to prepare your containers in time. Eventually, test how many vegetables will fit into the prepared containers. Leave a space about one hand wide at the mouth of the barrel or 4-5 cm. to a smaller jar.

In principle, in a 10 liter volume bowl, after you have arranged the vegetables so that as many as possible enter, about 5 liters of water will fit. For each liter of water, count 1 tablespoon of pickled salt / salt for the food industry. There is a special salt for pickles on the market, ask the traders for this product, which usually appears in the offer of stores in the autumn season.

And now, let's move on to the preparation, starting with the presentation of the ingredients used, a real cornucopia poured into my kitchen:

Assorted pickles, step by step preparation

1. I used a 30 liter barrel for my pickles, which I washed well and scalded before use, to remove as many of the bacteria and fungi that could adversely affect the pickle.

Preparing vegetables

2. Wash the vegetables very well and drain the water. Peel the onion and cut it into small pieces, peel the garlic and divide it into small pieces. The horseradish root is peeled and cut lengthwise into sticks with a section of half a centimeter (approximately). The celery is peeled and cut into 1 cm thick slices.

Filling the container

3. On the bottom of the barrel place 2-3 stalks of celery with leaves, then a layer of vegetables. Don't forget to add 2-3 thyme branches, 2 dill sticks, 2-3 cloves of garlic, a few slices of onion, 2 slices of celery, 2-3 whole hot peppers and 3-4 sticks of horseradish.

3. Alternate in the same way, arranging the vegetables so that they enter as much as possible, until the barrel is full. Both flavors and hot peppers and horseradish are needed for each layer of vegetables, necessary to keep the pickles strong. When I say flavors, I mean that cherry leaves, celery, dill and thyme sticks, garlic and onions will alternate.

How do we know how much water we need for pickles?

4. You can measure how much water is needed in the bowl, filling the bowl with water and then draining it well, collecting the water in a pot. I go by approximation, at my 30 liter barrel experience tells me that I would need 15 liters of water. I prepare the 16-liter brine to have a spare.

5. So many liters of water, so many tablespoons of pickled salt, all in a pot on the fire. Add the peppercorns (I put 3 tablespoons, about 1 tablespoon to 10 liters of volume) and bay leaves to taste. Bring water to a boil, then turn off the heat and mix carefully so that all the salt is dissolved. Let the brine cool until it is barely warm. I pour the brine over the vegetables and on top I arrange dill sticks arranged in such a way as not to allow the vegetables to rise to the surface (to be covered with brine). I also place a weight on top, put the lid on and store the barrel in a cool place (garage, more precisely: P).

Indicative: at 30 liters I used 2 suitable celery, 3 quartered apples, 2 bouquets of dill (from the dried one, as found on the market), about 250 grams of hot peppers, 2 large onions, 2 cloves of garlic, 4 cherry branches.

The fermentation process

5. During the first week, the barrel is shaken daily or at least once every 2 days. You can either take the juice out of a very clean bowl, using a hose, then pour it back in, or remove the weight from the top, close the barrel tightly with the lid and simply turn the barrel over its head a few times. . The second option is applied only if the barrel has a lid that closes tightly, so that the juice does not leak from the barrel outside. Then put the weight back on the vegetables, and time will do the rest.

It's the first day we taste these delicious assorted pickles, it took about two weeks to make them, but if the weather is cooler, it can take even longer. Slower fermentation, however, gives better quality results, the vegetables keeping better.

Every time the pickled vegetables are taken out of the jar or barrel with assorted pickles, it is good to place the dill sticks and a plate upside down on them to keep them immersed in the liquid. This way they will not bloom on the surface. In order not to harden excessively, once well pickled, it is preferable to keep them in a cool place.


Recipe for stuffed peppers

Ingredients

  • 700 gr minced pork, turkey or chicken or mixture
  • 70 gr of rice
  • 8 & # 8211 10 bell peppers
  • 2 onions
  • 150 gr mashed tomatoes or 100 ml broth
  • ½ dill connection
  • ½ parsley link
  • A teaspoon of salt
  • A teaspoon of ground pepper
  • A teaspoon of sweet paprika
  • A teaspoon of tomato paste
  • 2-3 bay leaves
  • 500 ml tomato broth or 4 large scalded and peeled tomatoes
  • 3 tablespoons oil
  • Salt, pepper, a little sugar and a bay leaf.

Optional: a whole egg or just the egg yolk.

Method of preparation

Finely chop the onion and fry in a little oil. Add a pinch of salt over the onion and leave until translucent. Add the dried rice over the onion and cook for 2-3 minutes. Add a few tablespoons of water and let the rice and onion boil for a while, until the rice absorbs all the water, about a minute. Remove from the heat and allow to cool.

Place the minced meat in a large bowl. When the rice and onion have cooled, add it over the meat, and put the spices, salt, pepper, paprika, finely chopped greens, egg or just the yolk, tomato paste and mix everything very well until you get a homogeneous composition.

Stuffed peppers

How to prepare stuffed peppers for the oven

Wash the peppers and cut a cap on top, near the stalks, then carefully remove the seeds. Add with a spoon a part of the composition of minced meat and rice in the pepper, but without filling them completely, because the rice will swell during cooking and still needs space. Depending on your preferences and taste, you can cover the pepper meat on top with a lid made of a thin slice of tomato.

Learn how to make a homemade drum according to the best recipe

How to make juice from fresh tomatoes

If you want to make a sauce from fresh tomatoes, you have to wash the tomatoes and increase them a little with a knife. Put boiling water in a small bowl and soak each tomato in water for about 10 seconds. Remove from the water and allow to cool, then peel. Put the boiled tomatoes in a blender and make a sauce. You can also use broth from the box if you prefer.

Peppers stuffed with minced meat and rice are placed in a larger tray on the bottom of which you put 2 tablespoons of oil. Place them next to each other, and add the tomato sauce on top to cover all the peppers. Fill with a little more water if needed. Add a little salt, bay leaves and bake for about 60 minutes at 180 degrees C.

Halfway through the cooking time, open the oven and the stuffed peppers are turned on the other side to cook evenly. If the sauce drops too much, you can add a small cup of hot water.

Stuffed peppers are served warm with sour cream on top and freshly sprinkled greens.

Discover some salty appetizer cake recipes


What is the pickle recipe for pickles?

Pickled brine is a saline solution composed of water and salt. Salt must never be & # 8211 I use rock salt, coarse. To each liter of water I put a good spoonful of salt & # 8211 20 g weighed. A 3 L jar holds 2 kg of cucumbers and 1.5 L of brine. In a pot I boiled water with salt and let it boil for 5 minutes. I put out the fire and waited 10 minutes. Not all brine will enter now & # 8211 will remain a part that will be completed the next day.

We placed the jars on metal knife blades (or on metal trays) & # 8211 their role is to prevent the glass from cracking by taking over and dissipating heat. I poured the brine over the cucumbers in the jar, covering them completely with it.

The brine should be 1 finger over the cucumber.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Ready for the first day! I covered the jars with saucers or saucepan lids and left them on the kitchen table for 24 hours.

During this time, the cucumbers begin to ferment and foam. The foam is left in the jar, not thrown away!

It can be seen that they have already started to change color.

The next day I filled the liquid level with the rest of the cold brine (I told you it stays a little aside & # 8211 so, about 100-200 ml of jar) to be full to the brim. Now vinegar also appears in the equation. I put a tablespoon of vinegar in each jar. It will keep crispy and hard cucumbers for many months (over 12 months).


Assorted pickled ingredients:

  • vegetables suitable for pickling, in the desired quantity and proportions: cucumbers, gogonele, cauliflower, small watermelons, cabbage, beets, etc.
  • fresh horseradish, root
  • dry dill sticks
  • bouquets of dried thyme
  • celery
  • onion
  • garlic
  • 3-4 apples and / or quinces (optional)
  • carrots (optional)
  • pepper
  • celery leaves, with stem with everything
  • cherry leaves
  • Bay leaves
  • peppercorns
  • salt for the food industry (for pickles), if you use the usual one for food, the pickles will porridge.
  • you can also add: mustard seeds, allspice seeds, other flavors

Assorted pickles, basic principles

You have already noticed, I think, that I did not write the quantities for any of the above ingredients. I chose the time of 23 hours as the total preparation time because this is the maximum time that the editing platform allows me. In reality, it takes several weeks to get the pickles. I can't even specify how many portions you will get. This is because, just as a pickle barrel is prepared, a small jar is prepared. Not so much the quantities in grams and kilograms are important in this recipe, as the observance of some proportions. On the other hand, the time in which the pickles will be ready may differ depending on the temperature of the place where you store the containers.

About pickle ingredients

Any vegetable at the top of the list of ingredients can be replaced. Just as pickles are made with 4-5 kinds of vegetables, they are also made in one way (for example only gogonele or only cucumbers). As for me, I didn't use cabbage or beets. On these, if you add them in a small proportion (1-2 beets or small red cabbages to a barrel) you will get a pink color of all pickles. I don't want that, I naturally prefer them. My favorite is watermelon. The peel is crispy and the soft core is soaked like a sponge with aromatic juice. It seems to be the strongest in taste of all pickled vegetables.

Carrots and apples or quinces are dispensable, they are of great importance only because they will create a beautiful color and will bring an extra sweetness, favoring faster fermentation. Instead, horseradish and hot peppers are essential. Basically, horseradish and hot peppers will keep the pickles strong, not allowing them to rot.

Pickle containers

It is good to prepare your containers in time. Eventually, test how many vegetables will fit into the prepared containers. Leave a space about one hand wide at the mouth of the barrel or 4-5 cm. to a smaller jar.

In principle, in a 10 liter volume bowl, after you have arranged the vegetables so that as many as possible enter, about 5 liters of water will fit. For each liter of water, count 1 tablespoon of pickled salt / salt for the food industry. There is a special salt for pickles on the market, ask the traders for this product, which usually appears in the offer of stores in the autumn season.

And now, let's move on to the preparation, starting with the presentation of the ingredients used, a real cornucopia poured into my kitchen:

Assorted pickles, step by step preparation

1. I used a 30 liter barrel for my pickles, which I washed well and scalded before use, to remove as many of the bacteria and fungi that could adversely affect the pickle.

Preparing vegetables

2. Wash the vegetables very well and drain the water. Peel the onion and cut it into small pieces, peel the garlic and divide it into small pieces. The horseradish root is peeled and cut lengthwise into sticks with a section of half a centimeter (approximately). The celery is peeled and cut into 1 cm thick slices.

Filling the container

3. On the bottom of the barrel place 2-3 stalks of celery with leaves, then a layer of vegetables. Don't forget to add 2-3 thyme branches, 2 dill sticks, 2-3 cloves of garlic, a few slices of onion, 2 slices of celery, 2-3 whole hot peppers and 3-4 sticks of horseradish.

3. Alternate in the same way, arranging the vegetables so that they enter as much as possible, until the barrel is full. Both flavors and hot peppers and horseradish are needed for each layer of vegetables, necessary to keep the pickles strong. When I say flavors, I mean that cherry leaves, celery, dill and thyme sticks, garlic and onions will alternate.

How do we know how much water we need for pickles?

4. You can measure how much water is needed in the bowl, filling the bowl with water and then draining it well, collecting the water in a pot. I go by approximation, at my 30 liter barrel experience tells me that I would need 15 liters of water. I prepare the 16-liter brine to have a spare.

5. So many liters of water, so many tablespoons of pickled salt, all in a pot on the fire. Add the peppercorns (I put 3 tablespoons, about 1 tablespoon to 10 liters of volume) and bay leaves to taste. Bring water to a boil, then turn off the heat and mix carefully so that all the salt is dissolved. Let the brine cool until it is barely warm. I pour the brine over the vegetables and on top I arrange dill sticks arranged in such a way as not to allow the vegetables to rise to the surface (to be covered with brine). I also place a weight on top, put the lid on and store the barrel in a cool place (garage, more precisely: P).

Indicative: at 30 liters I used 2 suitable celery, 3 quartered apples, 2 bouquets of dill (from the dried one, as found on the market), about 250 grams of hot peppers, 2 large onions, 2 cloves of garlic, 4 cherry branches.

The fermentation process

5. During the first week, the barrel is shaken daily or at least once every 2 days. You can either take the juice out of a very clean bowl, using a hose, then pour it back in, or remove the weight from the top, close the barrel tightly with the lid and simply turn the barrel over its head a few times. . The second option is applied only if the barrel has a lid that closes tightly, so that the juice does not leak from the barrel outside. Then put the weight back on the vegetables, and time will do the rest.

It's the first day we taste these delicious assorted pickles, it took about two weeks to make them, but if the weather is cooler, it can take even longer. Slower fermentation, however, gives better quality results, the vegetables keeping better.

Every time the pickled vegetables are taken out of the jar or barrel with assorted pickles, it is good to place the dill sticks and a plate upside down on them to keep them immersed in the liquid. This way they will not bloom on the surface. In order not to harden excessively, once well pickled, it is preferable to keep them in a cool place.


Cucumbers - 21 recipes

A selection of cucumber recipes that include pickles, salads and the famous Greek tzatziki.

Cucumbers have different shapes, according to their variety: oval, oval-cylindrical, elongated, etc. The color is generally green, of different shades. Cucumbers are grouped into two categories: small, green, with many prominences and with long, arched, smooth, green-white fruit. Among the small ones, the "Cornichon" variety is very well known in our country. Long and fleshy varieties, so-called "Tulcea" varieties, are used more in salads, which have a consistent core, are aromatic and sweet in taste. The others are suitable for pickling and preserving in vinegar. Cucumber juice is widely used in skin care, and medicines are made from seeds. In the salad bowl, tomatoes and cucumbers are most often found. It is a vegetable that is eaten only when it is young. Cucumbers are therefore eaten raw or prepared in different forms, even in sauces. Cucumber is also widely used in the canning industry. Its core is also used with good results in cosmetics.


  • 6 cucumbers
  • 100 g of mushrooms
  • 1 tablespoon flour
  • 1 cup vegetable juice
  • 1 dill bunch
  • 1 bunch of green parsley
  • lemon juice.
  • the cucumbers are scalded, cut lengthwise and the seeds are removed
  • chopped mushrooms and finely chopped greens (keep half of the dill connection) mix with the cucumber core
  • with the obtained composition, fill the cucumber halves, which are then joined and tied, so as not to spread the filling
  • place in a saucepan with vegetable juice (or water) and when they have boiled, remove the thread and tie the sauce from the pan with flour
  • let it reduce by half, then add the lemon juice and the rest of the finely chopped dill.

Recipe for stuffed peppers

Ingredients

  • 700 gr minced pork, turkey or chicken or mixture
  • 70 gr of rice
  • 8 & # 8211 10 bell peppers
  • 2 onions
  • 150 gr mashed tomatoes or 100 ml broth
  • ½ dill connection
  • ½ parsley link
  • A teaspoon of salt
  • A teaspoon of ground pepper
  • A teaspoon of sweet paprika
  • A teaspoon of tomato paste
  • 2-3 bay leaves
  • 500 ml tomato broth or 4 large scalded and peeled tomatoes
  • 3 tablespoons oil
  • Salt, pepper, a little sugar and a bay leaf.

Optional: a whole egg or just the egg yolk.

Method of preparation

Finely chop the onion and fry in a little oil. Add a pinch of salt over the onion and leave until translucent. Add the dried rice over the onion and cook for 2-3 minutes. Add a few tablespoons of water and let the rice and onion boil for a while, until the rice absorbs all the water, about a minute. Remove from the heat and allow to cool.

Place the minced meat in a large bowl. When the rice and onion have cooled, add it over the meat, and put the spices, salt, pepper, paprika, finely chopped greens, egg or just the yolk, tomato paste and mix everything very well until you get a homogeneous composition.

Stuffed peppers

How to prepare stuffed peppers for the oven

Wash the peppers and cut a cap on top, near the stalks, then carefully remove the seeds. Add with a spoon a part of the composition of minced meat and rice in the pepper, but without filling them completely, because the rice will swell during cooking and still needs space. Depending on your preferences and taste, you can cover the pepper meat with a lid made of a thin slice of tomato.

Learn how to make a homemade drum according to the best recipe

How to make juice from fresh tomatoes

If you want to make a sauce from fresh tomatoes, you have to wash the tomatoes and increase them a little with a knife. Put boiling water in a small bowl and soak each tomato in water for about 10 seconds. Remove from the water and allow to cool, then peel. Put the boiled tomatoes in a blender and make a sauce. You can also use broth from the box if you prefer.

Peppers stuffed with minced meat and rice are placed in a larger tray on the bottom of which you put 2 tablespoons of oil. Place them next to each other, and add the tomato sauce on top to cover all the peppers. Fill with a little more water if needed. Add a little salt, bay leaves and bake for about 60 minutes at 180 degrees C.

Halfway through the cooking time, open the oven and the stuffed peppers are turned on the other side to cook evenly. If the sauce drops too much, you can add a small cup of hot water.

Stuffed peppers are served warm with sour cream on top and freshly sprinkled greens.

Discover some salty appetizer cake recipes



Comments:

  1. Uwaine

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  2. Pelias

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  3. Kenley

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  6. Quincy

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