Stuffed peppers - a simple and tasty dish. It came from what country it is, and how far and deep into its roots, it is not known. There is a version that originally these peppers from Bulgaria, Romania and even Azerbaijan. But again, I say it can not be sure.
All housewives are interested in how quickly and is tasty to feed their families. What will be your stuffed peppers, and partly depends on your imagination, because you can add your own flavor using spices or any additional products. How to cook the peppers stuffed with meat and rice?
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Pepper should be dense
When you are in the store, pick up food for cooking stuffed peppers, note that the main vegetable and mind, we have peppers should be tight, that when putting it does not fall apart and all the stuffing fell out into the pan. In order to have a plate prepared dish looked more cheerful, type peppers of different colors: red, yellow and green.
When choosing beef, give preference to your liking, whether it's pork, beef, or a mixture of several varieties.
You can buy a one-piece and a piece of meat, and then pass it through a meat grinder independently. The main thing that finally had something to stuff the peppers. Of vegetables you will also need carrots and onions. And do not forget the rice. Here are the approximate number of required products, designed for four medium-sized peppers (but you must understand that you need lots of pepper and more by weight of product):
Stuffing - 500-600 g
Pepper - 4 (5) items. medium size
Carrots - 1 pc. medium size
White Onion - 1 onion
Rice - about 1 cup
Sour cream - 1 tbsp. spoon
Ketchup or tomato paste - 1 tbsp. spoon
Cut the upper part of the peppers, the so-called "hat" with handle. Clean out the insides of the seeds and put aside. Accepted for stuffing. Add salt to taste, black pepper, finely chopped onions. You can even put other spices, such as vegetable seasoning or finely chopped dill and parsley. On a coarse grater shred carrots and also send to the stuffing. By the way, it can be a little fry in a pan with onions, then a portion of the cooled mixture add beef, and the rest - to be postponed.
For rice, there is no need to bring it up to full readiness.
It is necessary to have themselves directly in the preparation of stuffed peppers he does not seethe, and not turned into a mess that would spoil the whole idea of a recipe. Half-cooked rice and add to the stuffing.
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Juicy - so tasty
Go back to the purified, but not stuffed peppers. Feel free to type in a spoonful of the prepared stuffing and rammed it into the vegetable. Stuffing can be laid with gorochkoy, but you can make sure that he is not peeking. We stayed "cap" on the pepper. It can be both cut into large pieces and place in a saucepan and leave whole and put on top of the already stuffed peppers.
We send our peppers in the pan. We spread them so that they are located exclusively vertically. Then fill them with boiled water to the middle or a little more. Take the cream, ketchup or tomato paste and mix these ingredients in a glass, add a little water, so that the whole mixture had a liquid form, and again mix. All the contents of the glass pour between peppers in a pan. Can such a "sauce" to pour themselves a little stuffed with peppers. This we do in order that they get juicy to the filling was not dry.
We stayed pending carrots and onions, which are subjected to low roasting. They, too, feel free to add to the pan, spread out between casually stuffed peppers.
There are some tips what to dump and make the already delicious stuffed peppers unmatched.
Take an ordinary tomatoes, finely chop and fry it in the pan, but without fanaticism, otherwise the risk to add your peppers bitterness (the same goes for the fried onions and carrots). In a frying pan to skvorchaschim tomatoes you can put a little garlic for flavor. This mixture, we also ship to pan to the stuffed peppers.
As you have probably realized by stuffed peppers get a delicious broth. But it's worth noting that some housewife initially add broth. What to do, it's your decision.
Let's go back to the preparation of our meals. The time required to extinguish it - about an hour. But do not forget that it is necessary to check the readiness of the peppers, namely their filling before serving.
When you are convinced that your rich dish indeed ready, spread it on a large plate, decorate with greenery, with the edge you can put the sour cream, mayonnaise or sauces alone. Bon Appetit.
Contents:
Roasted vegetables - Yum!
Vegetables in batter - quick and tasty!
For the experienced chef cooking vegetables in benefits multivarka obvious.
Multivarka allows you to get a dish with a distinct flavor and retains most of the vitamin complex contained in vegetables.
Especially useful to use these recipes to cook a delicious cauliflower, extremely delicate vegetable.
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Roasted vegetables - Yum!
To cook in multivarka baked cauliflower on this recipe, you need the following ingredients:
Average largest head cauliflower;
A small bulb onion;
Egg;
Sour cream 2 tbsp. spoons;
Mayonnaise 2 tbsp. spoons;
150 g of any hard cheese varieties;
A little bit of vegetable oil;
Salt and pepper.
Before cooking vegetables must be disassembled into small florets and wash gently. Then cauliflower should be boiled in a small amount of salted water. Preparation should take approximately 3 minutes to save more useful components present in the vegetable. You can prepare the cabbage to bake for a couple.
Onions chopped fine or polukolechkami neat cubes. Further, in the pan is poured Multivarki small amount of vegetable oil. Sliced onions and boiled cabbage mix and shift in capacity. Separately, whisk the mayonnaise, sour cream and egg. The mixture was added salt and crushed black pepper. Pour prepared sauce vegetables that are in multivarka. Large rubbed cheese and sprinkle them a cauliflower.
Multivarka recommended to include in a batch mode. The process takes only 30 minutes. Check that the dish is ready, it is possible by means of a timer. Cauliflower, baked according to this recipe multivarka, used as a garnish or a separate dish. To look even more appetizing vegetable, pudding sprinkled with fresh herbs just before serving.
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Vegetables in batter - quick and tasty!
Cook the cauliflower in multivarka using the original recipe batter. Batter called enough batter, which is used to dip a variety of foods before frying. Depending on the components and thickness of the dough can be prepared completely different results.
For the preparation of heads of cauliflower in a crispy batter will need the following ingredients:
Cauliflower, fresh or frozen - 400 g;
2 eggs;
4 tablespoons of sour cream;
3-4 tablespoons flour;
A large clove of garlic;
Teaspoon finely chopped fresh dill;
Teaspoon salt;
Vegetable oil.
To prepare the sauce to the dish you need:
5 tablespoons of sour cream;
A large clove of garlic;
Salt and pepper;
Fresh herbs to taste.
Before preparing a head dismantled into individual florets.
The recipe requires pre-boil vegetables in salted water until half cooked, as otherwise the cabbage will lose most of the taste and would be too dry
. Boil the cabbage can be multivarka using a special cup, designed for cooking in steam. The capacity of the unit pour the required amount of water, put a bowl of cabbage and cook in the "couple" for 10 minutes.
During this time you can make magnificent batter. Sour cream, eggs and salt are mixed thoroughly, adding a lot of mashed clove of garlic and chopped herbs. When the mixture is smooth, it is gradually introduced into wheat flour, continuing to whisk dough. Externally, the batter should look like dough for pancakes.
Boiled cabbage taken out of Multivarki and leave at room temperature until cool. Kochan salt and pepper according to your taste preferences. In clean bowl of the device poured vegetable oil and include multivarku in a special mode "Roasting".
Each inflorescence cabbage alternately dipped in batter and fry on all sides in the device to form a crispy and golden brown. Further, pieces of cauliflower shift on a paper napkin, which effectively absorbs the excess fat. Eat cauliflower fried in batter for this recipe, it can be hot and cold. It is perfectly suited as a wonderful side dish for meat or for fish. No less tasty crunchy cauliflower in a lush test as a separate dish.
To emphasize the refined taste and delicate structure of vegetable, it is recommended to make a cream sauce for a very simple recipe, accessible even to novice cooking. With the mixer whisk the sour cream, chopped herbs and grated garlic. Relatives never complain about lack of appetite, if you apply to the table flavored cauliflower in batter!
