Stuffed peppers – the dish loved by many, tasty and nutritive. It is simple to prepare it, and it is possible to give also to a daily table, and to festive. Paprikas are stuffed with various stuffings prepared from meat, seafood, mushrooms, vegetables, cheese, rice.
The pepper stuffed with cheese and nuts
This dish belongs to cold appetizers. For its preparation it is required:
- 3-4 paprikas; - 250 g of cheese;
- 150 g of a desi; - 2 garlic gloves; - 8-10 kernels of walnuts; - 1 bunch of cilantro or parsley; - salt. Wash up and dry paprika pods. Then accurately cut out fruit stems and remove seeds. Previously take a desi in the freezer then together with cheese grate. Peel garlic gloves and miss through a press. You potolkit kernels of walnuts in a mortar. Wash up greens of cilantro or parsley, dry and small chop. Connect all prepared ingredients: cheese, butter, garlic, walnuts and greens. Carefully mix and add some salt.
Fill pods of paprikas with the prepared stuffing. Close openings through which they were stuffed halves of kernels of walnuts. Put the filled pepper on a plate and place for half an hour in the fridge. Before giving on a table cut stuffed peppers with circles, about 4-5 centimeters thick.
The pepper stuffed with meat
To make the pepper stuffed with meat it is necessary to take the following products: - 200 g of mincemeat; - 8-10 paprikas; - 200 g of rice; - 200 g of carrots; - sprinkling pepper; - salt. Touch rice, wash out and boil in the added some salt water. Carrots, wash up, clean and grate. Then mix rice with mincemeat and grated carrots. Salt and pepper. Wash up pepper, accurately decrown and take out seeds. Wash out once again and fill with the made forcemeat. Put the filled pepper in a pan and fill in with cold water so that it closed pepper pods almost to the very top. Salt. Put a pan on silent fire and you weary the pepper stuffed with meat about 40 minutes.
Vegetarian stuffed peppers
For preparation of stuffed peppers according to this recipe it will be required: - 2 paprikas; - 2 eggplants; - 1 zucchinis; - 1 bulb; - 1 tomato; - 1 garlic glove; - 150 g of mushrooms; - 2 tablespoons of rice; - 60 ml of vegetable oil; - 2 tsps of dried mint; - 1 tsps of a dried basil; - black and chili powder; - salt. Clean eggplants, zucchini and onions and small chop. Wash up mushrooms or carefully wipe with a napkin and slice thin. Miss the peeled garlic glove through a press. Cut the washed-up and dried tomato small into cubes. Warm vegetable oil in a deep frying pan and, stirring slowly, fry the cut eggplants and onions until they become soft. Then add mushrooms, tomatoes, garlic, mint, a basil, fill with salt and mix of pepper. Well mix everything and you extinguish within 5 minutes. After that put zucchini and the rice which is previously cooked in the added some salt water. You extinguish 5 more minutes. Wash up pods of paprika, dry and cut in half. Remove seeds and fruit stems. Then scald pepper boiled water and at once lower in cold water. Lay out paprika halves on a baking tray or in a fire-resistant form and stuff everyone with the prepared stuffing. Place in the oven warmed up to 180 wasps for 15 minutes to be baked.