Traditional recipes

Peppers stuffed on the bed with tomatoes and kaizer

Peppers stuffed on the bed with tomatoes and kaizer

We wash the peppers, cut the lid (which we keep) and clean them of seeds. We clean the onion, wash it and finely chop it. Peel a squash, grate it and squeeze the juice. We clean the kapia pepper from the seeds and put it on the grater.

Heat the oil. Add the onion and simmer for 5 minutes, then the carrot. Incorporate the tomato paste and leave it on the fire for another 2 minutes.

We wash the rice in 2-3 waters, then we put it in a bowl. We put the meat over it, the carrot mixture with onions, the grated kapia. We wash the greens and finely chop them. Put it in the filling, season with salt, pepper, a little dried thyme. Add the egg, then mix the composition with a wooden spoon.

With a teaspoon we fill the peppers with this prepared composition and put the lid back on. We wash the tomatoes and cut them into round slices. Put in a pot slices of tomatoes, a few slices of kaizer, a sprig of dill and then stuffed peppers and so on until we finish the peppers. The last layer should consist of slices of tomatoes. Cover the pepper with water, put a lid on and put them in the hot oven. We leave them until they are well done.

When they are ready, take them out to cool a little, then serve. Enjoy your meal!


We wash and clean bell peppers.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

to pepper we will cut them cover, which we will use after filling peppers (as a & # 8222 & # 8216caciula & # 8221).

Then we'll clean them up seeds and ribs.

a pot higher we put at boiling salt water, then we put roast the peppers for 1-2 minutes.

We'll take them out and leave them at past face down on a barbeque.

We clean and wash the rest of vegetables.

Onion will cut into small pieces, carrots, celery and parsnips they will be given on the large grater.

Mushrooms will be cleaned of peel and wipe with a paper towel of any impurities and toque small.

a pan with high and wide walls, we put oil heated it and then hardened onions. It will always stir, and leave to hot fire 4-5 minutes.

Then they will add carrot, celery, parsnip to hardened together with onion for yet 5 minutes.

Mushrooms they will be added over the vegetables, leaving them on the fire until they are done soften well and decreased the water.

After which the vegetables have reached the degree of cooking enough, it will be added rice washed and drained, along with tomato juice.

So rice little bit swollen it will bind better.

Season with salt and pepper to taste.

After we give pan aside from the fire, we put and greenery finely chopped, stirring gently to combine well enough drowsiness between them.

We will fill every pepper partly with the obtained composition (they will not be too thick, so as not to burst the pepper when boiling).

Then we to each pepper cover, and we put them in a pan or tray higher, after I made a & # 8222pat & # 8221 on the bottom of the tray with finely chopped tomatoes.

We will put warm water over stuffed peppers, as long as they are completely covered.

Tomato juice will be poured on top stuffed peppers.

They will get in the oven preheated to 190 degrees for 40-60 minutes.

The oven will go out after stuffed peppers they will be ready, but saucepan it will stay warm for longer 20 minutes.

In this time, rice it will swell up very good and will & # 8222leaves & # 8221 perfect.

Peppers stuffed with mushrooms will be able to serve with polenta and hot peppers in vinegar or greens from the market.

As hello peppers stuffed with mushrooms can be consumed and cold.


Mini pizza on a bed of vegetables, diet recipe

Mini pizza on a bed of vegetables, diet recipe dough, on eggplant slices, zucchini, peppers. It is very tender and tasty, also suitable for diets: Rina, Keto, for diabetics, blood pressure, celiacs ... Step by step video recipe.

Mini pizza on a bed of vegetables, diet recipe

Mini pizza on a bed of vegetables, diet recipe

My family is a big pizza lover and the truth is that I like it too. Long before I lived in Italy, I discovered pizza at sea, about 35 years ago.

When I got married, I made pizza for my husband and he really liked it. Since then, it's been one of his favorite dishes & # 128578 There was still great joy in his colleagues. & # 128578

I make pizza in all kinds of combinations, with salami, cheese, sausages, with tuna or something weirder - with pineapple, with ordinary dough or wholemeal flour, without dough, on vegetable slices, but also with the famous Neapolitan dough, with leavening slow.

For a successful pizza, the dough and the sauce are very important. I make one Pizza dough fast and simple, extraordinarily good, which does not harden after cooling. I recommend the recipe, it was tried by a lot of housewives, read the comments left.

For those who can not eat dough, for various reasons, I recommend Mini pizza on a bed of vegetables, diet recipe.


Quail on a bed of potatoes

We choose small or medium potatoes, but they should all be the same size. Wash without cleaning and place in an oven tray.

We wash the quails and clean them of any feathers.

We season them to taste. I chose salt with provincial herbs and hot pepper flakes.

Then prepare the marinade. Mix 3-4 tablespoons of soy sauce with 2-3 tablespoons of olive oil and about a tablespoon of capers.

And we make a "bath" for each quail.

Then I put a clove of garlic cleaned and crushed with a knife inside the quails.

And we place them on the potato bed. Then, pour over the sauce in which I "bathed" the quails.

Cover the tray with aluminum foil and put them in the oven for 1 hour at 200 degrees.

In 1 hour, remove the foil, turn the quails on the other side and keep them in the oven for another 15-20 minutes at 180 degrees. Until they brown nicely.

Quails and potatoes are beautifully arranged on a plate and decorated with a bouquet of greenery.

And. china is ready! It goes perfectly with a glass of dry white wine and a simple salad of tomatoes or even sliced ​​tomatoes and fresh sheep cheese. so as not to "debate" the flavors of quails with anything.

Everyone, from small to large, we enjoyed a delicious dinner and we wish you Great appetite :)


Stuffed peppers without rice

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Quails on a bed of potatoes

We choose small or medium potatoes, but they should all be the same size. Wash without cleaning and place in an oven tray.

We wash the quails and clean them of any feathers.

We season them to taste. I chose salt with provincial herbs and hot pepper flakes.

Then prepare the marinade. Mix 3-4 tablespoons of soy sauce with 2-3 tablespoons of olive oil and about a tablespoon of capers.

And we make a "bath" for each quail.

Then I put a clove of garlic cleaned and crushed with a knife inside the quails.

And we place them on the potato bed. Then, pour over the sauce in which I "bathed" the quails.

Cover the tray with aluminum foil and put them in the oven for 1 hour at 200 degrees.

In 1 hour, remove the foil, turn the quails on the other side and keep them in the oven for another 15-20 minutes at 180 degrees. Until they brown nicely.

Quails and potatoes are beautifully arranged on a plate and decorated with a bouquet of greens.

And. china is ready! It goes perfectly with a glass of dry white wine and a simple tomato or even sliced ​​tomato salad and fresh sheep cheese. so as not to "debate" the flavors of quails with anything.

Everyone, from small to large, we enjoyed a delicious dinner and we wish you Great appetite :)


Roasted capsicum rolls with goat cheese

As much as I love peppers of all kinds and as I still have serious supplies of capia and donuts, these days I have focused on foods that contain these autumn delicacies. This is how, as an appetizer, I prepared some capsicum rolls baked with creamy goat cheese, scented with green chives. It is a little more meticulous to make, but it is worthwhile and full when you taste and pamper yourself with the sweetness of baked pepper, perfectly complemented by the unmistakable aroma of goat cheese. Another variant of combining the two basic ingredients, roasted peppers and goat cheese, is Bruschettele with goat cheese and roasted peppers.

Posted in 100-200 kcal, Aperitifs, News Tags: appetizer, cheese appetizer, capsicum appetizer, cold appetizer, capsicum, stuffed peppers, green chives, goat cheese, chives, appetizer recipe, stuffed pepper recipe, rolls recipe No Comments & # 187

Peppers stuffed with raisins and smoked & # 8211 Belgian recipe

Chubby and appetizing, these stuffed peppers conquer through the unique combination of tastes: slightly sweet (from raisins and red peppers), spicy (from hot paprika) and smoked (from kaizer). Everything & # 8220dressed & # 8221 in a tomato and wine sauce, topped with a touch of thyme.
The recipe is & # 8220borrowedâ & # x20AC; & # x2122; from my mother and I was told it would be in high demand in Belgium. A tasty and easy alternative to Romanian stuffed peppers, which is worth trying.

Ingredient:
& # 8211 pork pulp, chopped 1 kg
& # 8211 pulp waist, chopped 500 g
& # 8211 kaizer 350 g (except for a few slices, cut into small pieces)
& # 8211 onion, finely chopped 3 pcs. (360 g)
& # 8211 raisins 300 g
& # 8211 red paste 400 g
& # 8211 eggs 3 pcs.
& # 8211 red bell peppers 1.4 kg
& # 8211 tomatoes 500 g
& # 8211 dry white wine 200 ml
& # 8211 paprika hot pepper
& # 8211 pepper, thyme

Preheat the oven. In a non-stick pan, fry the kaizer (without oil, because it leaves fat). Add the onion and let it cook for a few minutes. Allow to cool.

In a bowl, place the two types of meat. Add eggs, kaizer and onion mixture, two tablespoons of tomato paste, spices and raisins (washed and drained).

Mix very well. Fill the peppers and tomatoes (beforehand, wash, cut around the tail and carefully remove the seeds). As a lid, put half a slice of kaizer or a piece of tomato. The stuffed peppers are placed in a heat-resistant dish. Pour the wine over them and the remaining tomato paste. Put in the oven and leave for about 2 hours.


Ingredients for soup, stuffed pepper soup

  • -500 g minced meat
  • -2 large onions
  • -1 small grated carrot
  • -1 large diced carrot
  • -50 g rice with mandatory round grain
  • -1-2 tablespoons oil
  • -100 g celery root
  • -500 ml of tomato juice
  • -salt
  • -pepper
  • -thyme
  • -1 kg of small bell peppers
  • -half a dill connection
  • -half a bunch of parsley

Peppers stuffed on the bed of tomatoes and kaizer - Recipes

I like bell peppers so much that I would grind them one at a time. Especially the red or yellow ones, which are sweeter than the green ones. Therefore, the recipe I propose to you today, inspired by the online version of BBC Good Food magazine, could not be missing from my repertoire. Not for nothing but it contains, besides the mentioned red bell peppers, and zucchini and a consistent portion of mozzarella and parmesan. You guessed it, this is a recipe with a Mediterranean scent, which is suitable for dinner or a quick lunch at work.

Posted in 100-200 kcal, News, Mediterranean preparations Tags: bell peppers, red bell peppers, stuffed peppers, mediterranean cuisine, basil, lemon peel, couscous, zucchini, mozzarella, parmesan, stuffed pepper recipe, couscous recipe, pepper recipe, zucchini recipe, mozzarella recipe, stuffed peppers, Mediterranean recipe 1 Comment & # 187