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Stuffed Peppers with Vegetables

Updated: Apr 9

  • Wonderful lean peppers, ideal for fasting or for vegans. A summer version of stuffed peppers with vegetables that is very tasty and healthy! In this recipe, I added some pork meat that I had left in the freezer, so I used it for this occasion, but you don't have to, because these stuffed peppers are lean and only stuffed with vegetables. Quick to prepare and quick to finish. Follow recipe.

Ingredients: simple, total time: 60 min. 6 serving
  • 2 medium heads of onion/ finely chopped

  • Olive oil

  • 12 bell peppers/ cleaned

  • 2 zucchini/ coarsely grated

  • 1 potato/ coarsely grated

  • 130 ml water

  • 3 carrots/ coarsely grated

  • 1/2 teaspoon pepper or to taste

  • 2 garlic cloves/ minced

  • 50 g of rice

  • pinch of salt

  • 2 teaspoon dry spice Vageta

  • 5–6 medium tomatoes/ diced

  • 2 teaspoons ground red pepper

  • 1 teaspoon dry parsley/ or fresh

  1. Prepare all the ingredients as described above.

  2. Coarsely grate carrots, potato, and zucchini.

  3. When you have finished, finely chop onions.

  4. Fry the onion in a little oil until transparent, then add the grated vegetables.

  5. Stir and add a little water to prevent burning. Cook over moderate heat, covered and stirring occasionally.

  6. When the vegetables have softened, add the rice and spices (dry spice Vegeta, pepper, red ground paprika, and garlic), stir everything well, cook for the next 2 minutes, then turn off the heat.

  7. Fill peppers with vegetable filling, arrange in a metal baking dish. You don't need to add oil because that's where the water will go.

  8. Cover the stuffed peppers with a tomato slice, cut the rest of the tomatoes into smaller slices and arrange them between the rows of peppers.

  9. You can add some pork meat or ribs in between, as I did, which I have left in the frieze. It's for those who can't quite live without meat. :)

  10. Mix the remaining vegetables from the filling with water add to the bowl, so that it is 1–2 fingers lower than the peppers. The liquid must not pour over the peppers and tomatoes. Turn on the oven to 180 °C.

  11. Cook first on the stove. From the moment of boiling, cook for another 20 minutes.

  12. If necessary, add a little salt and pepper to taste and dry parsley.

  13. Then transfer the container to the oven and bake for another 15–20 minutes in a preheated oven at 180 °C.

  14. Ready peppers can be served with sour cream if you want!

  15. Serve warm in a plate.

Buon appetito!

NOTE: Instead of tomatoes to cover the peppers, you can also use medium potatoes that you will cut into rings. If I had smoked bacon, I would have put it next to the peppers so that it smells better and tastes better. If you have it at home, do it because it will be even tastier. The time to use these peppers is up to 4 days in the refrigerator. To make smaller peppers, just half the quantity!

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Membro desconhecido
09 de abr.

Super ricetta

Membro desconhecido
14 de mai.
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