Vegetarian Stuffed Peppers

Servings: 5 Cooking time: 1 hour 40 minutes


Vegetarian stuffed peppers bring inyour kitchen is not only a terrific smell, but also add a bright summer colors. While I love the summer to autumn and all the bright summer products that brings warm season, I noticed that my website looks a little pale. My last entry dishes are all shades of beige. This, of course, yummy, yes! But where are all the colors of summer?

Vegetarian stuffed peppers recipewhich you can see below, I decided to do after the hunting took lecho for the winter. I was struck by the colors - yellow, burgundy, dark green, light green, red, orange and even purple! Vegetables just magically multiply in the end of the season! I buy them in the market simply because they can not resist their beauty, and then at home I think, what to do with them. Zagotavlivaya them for the winter, I have selected some of the most beautiful, bright, to make vegetarian stuffed peppers.

I found a good way to remove the thin rindwith these vegetables. Before cooking should be a little fry (or rather burn) peppers on all sides on a hot grill or cast-iron skillet. You can even do it directly over an open flame. This makes it possible to easily remove their thin skins, similar to the film. In addition, it gives them an extra flavor - a little smoke as from a fire.

Vegetarian stuffed peppers - one of myfavorite foods is a good way to make your diet easier and more useful. They can be filled with a variety of toppings that you like. This time I will fill it with a mixture of rice with vegetables. Also good for filling other cereals suitable: millet, barley, buckwheat.
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By the way, here's another recipe peppers stuffed with vegetables. Choose your liking!

Ingredients for "Vegetarian stuffed peppers":

  • 5 large sweet bell peppers;
  • 1 cup of cooked rice (or other cereals);
  • a little olive oil;
  • 2 cloves of garlic;
  • small onion;
  • 1 small carrot;
  • 1/2 tsp cumin seeds.;
  • 1/2 tsp smoked paprika.;
  • 1/2 teaspoon ground red pepper.;
  • 5 medium sized mushrooms;
  • 1 small eggplant;
  • 1-2 tbsp. tablespoons soy sauce (or tamari sauce);
  • some fresh greens (spinach, parsley, dill);
  • 1/2 cup grated cheese acute (e.g., cheddar);
  • salt and black pepper - to taste.

Recipe "Vegetarian stuffed peppers":

Turn on the oven, let them warm up to 180 gr.S. Meanwhile, prepare the work of all products: Wash and clean the onion, carrot, eggplant, mushrooms. Cut them into small cubes. Clean and skip through the garlic press.

Heat 2 tablespoons olive oila large frying pan. Fry until golden brown onions, carrots, eggplant and mushrooms. Remember to stir frequently. When the liquid evaporates from the pan, add the garlic to the vegetables with spices, cook over low heat for a few more minutes. Roasting takes approximately 15 minutes (until the vegetables are soft).

Fry the vegetables for stuffing peppers

Season to taste fried with soy sauce, salt and pepper, and then add to it chopped greens, cooked rice and grated cheese. Set aside the pan until it aside to cool a little filling.</ P>

My peppers and cut off the tops

Cut the upper part of your peppers and remove the seeds carefully with edges. Dry wipes them to bake with no water splashed in all directions.</ P>

Bake peppers on a cast-iron frying pan

Heat over medium heat a cast iron frying pan,Put it prepared peppers and bake them quickly by turning on all sides. Do not get distracted, otherwise your vegetables Podgora - the whole process takes a few minutes.</ P>

Place peppers upright in a pan, so that they fit snugly together. If they do not stand upright, cut off the top of a little, to give them stability.

Vegetarian stuffed peppers in the oven

Fill each pepper filled to the top, even sprinkle with a slide. (As such, they can be stored in the refrigerator a few days to prepare a desired moment).</ P>

Pour a little water in the bottom of the pan, about 1-2 cm deep. Cover the entire pan with foil, sealing the edges well to put out good vegetables in the oven.

Prepare them in the oven forabout 40 minutes, or until they are soft. I like that they are a little hard, but if you like softer, hold them further 5-10 minutes in the oven.

Serve vegetarian stuffed peppers, crumbled feta cheese on top of a little (or other) with the chopped parsley.
Bon Appetit!

Note

Try to Peppers in different colors and the same size, round, roomy to be stable "sit" upright.
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