We chop the meat with the meat grinder or the food processor, each with what it has :). I also use the robot for onions.
In a bowl, mix the meat, chopped onion, well-washed and drained rice, salt, pepper and chopped parsley.
We wash the peppers, cut the top and dig out the seeds.
We fill each pepper with the meat composition.
Put the stuffed peppers in a heat-resistant dish, cover with water, add a little salt to the water, put the lid on and put in the preheated oven at 180-190 degrees for an hour.
Meanwhile, prepare the sauce.
Put in a bowl 2-3 tablespoons of oil and mix with 2 tablespoons grated flour.
Gradually add the tomato juice and stir to form lumps, then put on the fire. (I try to avoid frying the oil especially with flour, but if you want you can heat the oil with flour first then add the broth).
Add a little salt and two tablespoons of sugar to the sauce and simmer for 15 minutes until thickened.
Stir from time to time so that it does not stick to the bottom of the pot.
Add the chopped basil and let it boil for another 5 minutes then turn off the heat.
Remove the boiled stuffed peppers from the water with a spoon, let them drain and put them in the tomato sauce.
Serve hot. Great appetite!
Pumpkin stuffed with meat and rice
1. Cut the end of the pumpkin on the side with the tail, as you would with a watermelon. Clean the pumpkin and the fluffy pulp well through the cut hole. Clean the fruit on the outside as well as possible.
2. Crush the garlic as finely as possible and rub it with 2 tablespoons of olive oil for 2-3 minutes. Rub the pumpkin on the inside and outside with the garlic sauce.
3. Separately, in a pan, fry the onion in the 2 tablespoons of oil. When it becomes translucent, add the chopped mushrooms and finely diced red pepper.
4. After the vegetables have changed color, add the minced meat and stir continuously, over medium heat, until the meat has completely changed color.
5. Set the composition aside and add the rice, salt, pepper, 1/2 bunch of parsley. Fill the pumpkin with the composition obtained.
6. Grate plenty of cheese on top, then put the cut lid on first and wrap it tightly in several layers of aluminum foil.
7. Bake the pumpkin at 180 degrees for 90-100 minutes, or until tender. Serve the pumpkin stuffed with meat and rice sprinkled with freshly chopped parsley.
Peppers stuffed with chicken, zucchini and mushrooms in the oven
- Peppers stuffed with chicken, zucchini and mushrooms (Maria Matyiku / Epoch Times) Peppers stuffed with chicken, zucchini and mushrooms
- The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
- Preparing peppers for stuffing (Maria Matyiku / Epoch Times) Preparing peppers for stuffing
- Preparing meat and vegetables for stuffing (Maria Matyiku / Epoch Times) Preparing meat and vegetables for stuffing
- Add the chicken, chopped onion, diced pepper and sliced mushrooms. After a few minutes, add the diced zucchini, salt and pepper to taste (Maria Matyiku / Epoch Times) Add the chicken, chopped onion, diced pepper and sliced mushrooms. After a few minutes, add the diced zucchini, salt and pepper to taste
- Fill the peppers with this mixture and place them in a heat-resistant glass tray or bowl (Maria Matyiku / Epoch Times) Fill the peppers with this mixture and place them in a heat-resistant glass tray or bowl.
- Sauce preparation (Maria Matyiku / Epoch Times) Sauce preparation
- When the peppers are penetrated, remove from the oven and then pour over the hot mushroom tomato sauce (Maria Matyiku / Epoch Times). When the peppers are penetrated, remove from the oven and then pour over the hot mushroom tomato sauce.
If you like stuffed peppers, you will surely appreciate this tasty and less classic recipe, in the sense that rice, one of the popular ingredients used in the filling, is replaced with diced zucchini or other seasonal vegetables. The end result is as expected, a delicious and light food on the stomach, only good to eat on hot days.
1 kg of peppers (smaller),
½ kg of boned chicken (or minced meat),
2 tablespoons oil,
½ finely chopped onion,
400 g of sliced mushrooms (optionally you can leave a few whole mushrooms that you can then fill),
1-2 diced pumpkin,
Tarragon or parsley as desired,
A hot pepper (optional),
Salt and pepper to taste,
For the sauce
250 ml of tomato sauce or 2 tablespoons of pasta,
100 g mushrooms,
Salt and pepper to taste
Preheat the oven to 175 degrees C.
It starts first with the preparation of the peppers for the filling. Cut a narrow slice of pepper (about 1 -1.5 cm) vertically, then take out the seeds. If you are short of time, remove the spine, cutting the pepper into circles. The stuffed peppers will be just as tasty.
The sliced pepper pieces are cut into cubes and used for filling.
Cut the chicken into pieces, then place in a pan in which you add two tablespoons of oil. Stir taking care to turn the meat water all over. Cook for 2-3 minutes, until the meat changes color.
Then add the chopped onion, diced pepper and the 400 g sliced mushrooms.
After a few minutes, add the diced zucchini, salt and pepper to taste. Continue to cook for another 5 minutes, then remove from the heat.
Add tarragon and chopped parsley, and allow to cool slightly. With this mixture, fill the peppers and put them in a tray or a heat-resistant glass bowl, add a little water and put them on the bottom of the tray to prevent the peppers from drying out and bake for about 30-40 minutes, depending on the size of the peppers.
When the peppers are penetrated, take them out of the oven and then pour them over the tomato sauce with hot mushrooms.
Preparation of tomato sauce
Put a tablespoon of oil in a pan, then add the mushrooms set aside (100g). If there is stuffing left, add it.
Cook over medium-low heat until the mushrooms are soaked, then add the broth or tomato paste with a little water. Bring to a boil, then add salt and pepper to taste.
After removing from the heat, sprinkle a little tarragon.
If you like to eat hot, you can add to the sauce, a finely chopped hot pepper with mushrooms. The spicy sauce complements very well with the sweet taste of the stuffed pepper.
peppers, onions, carrots, celery, turkey (meat), rice, sour cream, an egg, oil, thyme, pepper, salt, borscht.
I cleaned and cut an onion and a pepper, I grated a carrot, I cut the pieces and a celery stalk that I lightly hardened in a few tablespoons of oil. I added the rice and hardened it with the vegetables until it became glassy, then I took them off the heat. I cut the meat into cubes, and added it over the mixture of vegetables and rice. I seasoned with thyme, pepper and salt, added an egg to bind the composition and mixed everything very well.
I cut the well-washed peppers on their backs and cleaned them of seeds, then I filled them with a teaspoon of the hardened mixture. I boiled them in boiling water, enough to cover them and I left them for about an hour on medium heat to penetrate well.
I prepared a sauce from a spoonful of flour, tomato paste and a cup of homemade borscht that I put over the peppers to boil towards the end for a slightly sour taste. If you do not prefer sour, replace the borscht with water.
Chicken breast stuffed with green beans, peppers and cream cheese & # 8211 An easy delicacy to prepare
If you want to quickly prepare a delicious meal, try this recipe. You will get a tasty dish, which you will not get tired of too quickly. Chicken breast stuffed with green beans, peppers and cream cheese is absolutely delicious.
- 3 pieces of chicken breast
- 500 gr green beans, chicken spices
- Salt, 6 slices of cheese, 1 yellow pepper
- 1 red pepper, cream cheese
- Half a bunch of green onions, a few cherry tomatoes
Method of preparation:
For the beginning we will wash the green beans, we will cut their heads and we will cut it in half. Then boil the beans in salted water.
We cut the chicken breast into slices and beat it lightly with a hammer for slices. We then season it with salt and chicken spices.Then arrange the chicken breast pieces in an elongated baking tray, so that both the bottom and the sides of the tray are covered. Put half of the cooked green beans in the pan over the chicken breast.Grease the beans with cream cheese.Finely chop the yellow pepper and red pepper. Put the pepper pieces over the cream cheese.Then cover with 3 slices of cheese and add the remaining green beans on top.Cover the whole composition with chicken breast. We put aluminum foil on top.Put the tray in the preheated oven at 180 degrees for about 30 minutes.
After half an hour, remove the aluminum foil and add the remaining 3 slices of cheese. Put a little more in the oven for a few minutes.
After the cheese has melted, take the tray out of the oven and decorate the dish obtained with chopped green onions and rosyy cherry. Good appetite!
Chicken breast stuffed with rice and mushrooms
Although the cooking of this recipe sounds quite elaborate, gina assures us that it is a delicious food that is worth the effort! If you do, tell us how it turned out!
- 4 pcs. Chicken breast
- 300 gr mushrooms (yellow)
- 150 g of rice
- sour cream
- green onions
Method of preparation
Cut the chicken breast pieces, large enough to put the filling in them. Season and leave in the fridge.
The mushrooms (I used yellows or nasturtiums) are cleaned, washed and cut into larger slices.
Cut green onions, fry in a little oil and then add the mushrooms. Leave until the juice is reduced.
I took a few mushrooms separately for the sauce. I put the chicken soup on the other mushrooms and let them boil. Then I added the rice and let it simmer. After the rice has softened, I add the greens and cover the bowl with a lid until it has cooled.
On the other mushrooms I made a sauce with a little sour cream.
On each piece of chicken breast put a generous spoonful of rice with mushrooms and grated Parmesan cheese, roll and catch with toothpicks.
Put them in flour and fry them in oil, turning them to fry everywhere.
Put in a bowl, add the chicken broth and put in the oven to boil for about 20 minutes.
Remove on a plate, the toothpicks will come out easily, the meat being very soft.
Veal meatball soup with tarragon
For me, meatballs, according to the dex, must contain rice in addition to minced meat.
I saw that in some recipes they excluded rice, I don't exclude it, that's how I know them since I was little, that's how I will continue to make them.
This time I chose to make them only from veal and I flavored the soup with a lot of tarragon, a madness!
I highly recommend it!
[ingredients title = & # 8221Ingrediente & # 8221]
- For meatballs:
- 1 kg of minced veal
- 2 yellow onions
- 1 cup rice (120 ml)
- dried thyme
- ground black pepper
- 2 eggs
- For the soup:
- 4 l apa
- 3 yellow onions
- 1 large carrot
- 1 parsley root
- 1 parsnip
- 1 red pepper
- salt to taste
- dried tarragon
- green parsley
[preparation title = & # 8221Preparation & # 8221]
Put in a bowl, boil water.
We clean and chop the diced vegetables, and when the water starts to boil we add them to the bowl (except the pepper).
Add a little salt and cover the pot, letting the soup boil over medium heat.
In the meantime, we are preparing the meatballs.
Chop the meat and onion, sprinkle a pinch of salt, a pinch of pepper and dried and chopped thyme, as long as it is taken between the fingers, a pinch as they say in the people.
We don't add too much salt because we will also put it in the soup.
Add eggs and mix well.
When the vegetables in the soup are almost cooked (try the carrot and parsnip), form the nuts the size of a walnut and dip them in the soup.
Let them boil until they start to rise to the surface, removing the foam if they form, then add the diced pepper and tarragon.
Sprinkle tarragon, enough to cover the surface of the vessel, we must not exaggerate.
Cover the bowl again and leave the soup on the fire until the rice is well cooked.
Taste the soup and if necessary add more salt, then turn off the heat and add the chopped parsley.
The pepper will not be added to the soup at the same time as the rest of the vegetables because it boils faster and we risk the pulp to melt and we will be left with only the peel through the soup.
I did not sour this soup with anything, because I wanted to feel the taste of tarragon, sweet-peppery and a little bitter, but it can be sour during serving with a little vinegar or lemon juice.
Tarragon should not be added in time to soups or other preparations, because it will lose its flavor in about the last 10 minutes.
Each person tolerates food differently. There are some general rules for eating those who frequently have digestive symptoms such as bloating. Several foods are known for their marked ability to ferment in the gut and produce gas. These are high-fiber foods, such as some vegetables (onions, kale, cabbage, Brussels sprouts, cauliflower, celery, radishes), legumes, black bread, some bakery products (baguettes, pretzels), brown rice, some fruits (dried fruits, raisins, apricots, plums). These foods should be avoided to reduce the symptoms of bloating. However, these foods are important for the functioning of the intestine and it is not good to be completely excluded from the diet.
Another category of food is food that leads to the formation of moderate amounts of gas in the intestine and can be tolerated in small quantities. From this category we list potatoes, eggplants, bread and wheat pasta, citrus fruits.
Consumption of increased amounts of these foods can lead to symptoms. Vegetables with fine cellulose (peppers, tomatoes, carrots, spinach, lettuce, avocado) can be eaten, along with lean beef, veal, poultry, lean fish. Among fruits, grapes, melons, berries are well tolerated, but other fruits can be eaten raw or in the form of compote or ripe. Among carbohydrate-rich foods, white rice is very well tolerated.
Once again it must be emphasized that this categorization is indicative, each person reacting differently to the food ingested. Individual tolerance should be tested to avoid unnecessary food restrictions and to prevent deficiencies.
A food may be well tolerated in small amounts, but can lead to unpleasant symptoms when consumed in larger quantities.
Assist. Univ. Dr. Andrada MIHAI, Primary Care Physician for diabetes, nutrition and metabolic diseases
Chicken breast stuffed with chorizo, in pepper crust
400g chicken breast
a bunch of green basil
4 dried tomatoes
150 g Chorizo
300g baby spinach
200 g of roasted hazelnuts
2 cloves of garlic
1 tablespoon grated ginger, fresh
1 tablespoon cooking oil
1 can of coconut milk
2 tablespoons soy sauce
3 tablespoons mango chutney
a peppercorn knife tip
salt and pepper
Method of preparation
Cut chorizo into small pieces about 1 cm and pull into the pan. Mix the walnut kernel with the beaten egg white until it thickens and add 10 g of sugar, spread the walnut kernel on a baking sheet and place in the preheated oven at 170 degrees for 6-8 minutes. Make a "pocket" in the chicken breast and fill the chopped basil with chorizo and walnut pralines.
Grind the pepper with its mortar and knife. Add the pepper and salt to the chicken breast and place in an aluminum foil.
Place in the oven for 8-10 minutes at 170 degrees. Remove the aluminum foil and put it on the grill for 2-3 minutes on each side.
The spinach is cleaned of the tails, washed and pan-fried with butter and a clove of finely chopped garlic.
1. Put the hazelnuts in the blender. Peel a squash, grate it and chop it in oil. Add the crushed garlic and ginger and cook together for another minute.
2. Add the hazelnuts, coconut milk, sauce and let the sauce boil for a few minutes. Season with pepper, salt and pepper. Serve the sauce hot.
Bake the peppers on a plate, peel them, remove the seeds and the spine so that the pepper remains as whole as possible. We keep the spine for decoration.
For the filling: cut the onion into small pieces and fry in a little sunflower oil. Put the chicken through the mincer and add it over the cooked onion. Mix with a wooden spoon in such a way that the meat unwinds and hardens evenly. When the meat has hardened and the leftover juice has evaporated, add the peeled and diced tomatoes. Let it cook for another 3-4 minutes. Season with salt, pepper and dried thyme. Put the filling aside, and in the same pan put 1 tablespoon of oil with a small cube of butter. Add the mushrooms (yolks) and heat them over high heat until they soften and the water left completely drops. At the end, I powdered them with a little salt and dried thyme. We put some of the yolks over the meat, and we keep the rest for decoration.
For the sauce: clean the garlic, finely chop and cook for a few seconds in a little oil. Add the peeled and blended tomatoes to the blender. Let it cook for 3-4 minutes. Add a pinch of salt, chili, a little honey and mix. Divide the sauce in half and put it in two small heat-resistant dishes. Place the baked peppers over the sauce and fill with the previously made mixture. Sprinkle the peppers with a little pumpkin oil (it is optional), sprinkle a little thyme on top, sprinkle a few hardened yolks over the peppers. Put everything in the oven heated to 160-170 degrees C, for a maximum of 15 minutes. Finally, if you want, you can put green parsley. I chose to put the rest of the yellows left…