Traditional recipes

Stuffed peppers and zucchini

Stuffed peppers and zucchini

  • 500gr pork,
  • 500gr boneless bird breast,
  • 500gr smoked kaizer,
  • 150gr rice,
  • 2 onions,
  • 3 tablespoons broth,
  • 100ml oil,
  • salt and pepper to taste.

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Stuffed peppers and squash:

They are passed through the mincer, the meat, the breast and the kaizer, they are turned over in a bowl, then the finely chopped onion is cooked together with the oil. When it is hardened, add the broth and pour it over the meat. Add the rice, salt, pepper and mix well. This composition is filled with peppers and zucchini that have been cleaned and washed.

Tips sites

1

I use this composition and I get delicious sarmale. Instead of chest you can use beef but I don't like it


Cut a lid on top of 4 pumpkins, then remove the core with a teaspoon. Then boil them for about 4-5 minutes.

Cut the yellow and red peppers into cubes and chop the onion finely. Then fry in a pan with 1 tablespoon of olive oil, onion and pepper until soft. Add over them, the rest of the diced zucchini, sugar, salt, capers, vinegar and 2 tablespoons of water and let them boil for 10 minutes.

When they are almost ready, add the tuna and chopped parsley and mix well. After that, fill the zucchini with this composition and put them in the oven for 10 minutes in a heat-resistant dish greased with oil.


How to prepare pumpkin stuffed with vegetables and cheese

I inspected the refrigerator for & # 8222filling & # 8221. You can also put green onions, raw or baked peppers, leeks, etc. I found an eggplant, some tomatoes, garlic and a piece of goat's milk.

I cut 1/2 slices of eggplant and then chopped it into cubes. I washed the pumpkins and cut a lid on the top. I dug them with a special tool, taking care not to pierce their walls or bottom. I left quite thick walls (over 1.5 cm). I set aside the core taken from them. If they already have seeds and filaments, they are thrown away and only the balls from the compact pulp of the pumpkins are thrown. I lightly salted the inside of the hollowed out pumpkins and turned them upside down to leave more water.

I scooped out the tomatoes and drained the juice well. I chopped their flesh into cubes. So are eggplant slices. I chopped the garlic out of the knife.

Preparation of the filling for the pumpkin

In a non-stick pan, heat 1 tablespoon of oil and fry the eggplant cubes well. I gave them a pinch of salt. When they were red, I took them out in a bowl and set them aside.

In the same pan I put another tablespoon of oil and I hardened the hollowed core of the pumpkin. I also lightly salted it and tried to lower it (leave a lot of water). I added tomato pulp and garlic over it and seasoned everything with dried basil (or green leaves, if you have any), salt and pepper. I let it boil slowly for about 5 minutes and put out the fire.

The composition is quite juicy. I cut 2 slices of bread into cubes and mixed them with the low vegetables.

I waited a bit for the filling to cool and I also added the fried eggplant, the diced telemeau and the grated cheese. What beautiful colors and flavors this filling has!

Pumpkin filling

I chose a heat-resistant dish to fit my pumpkins and their lids. I decided to bake them separately and place them on top only when serving. If you use classic pumpkins, you don't have to worry: align all the hollow halves in the tray.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I stuffed the filling well in the pumpkin and sprinkled extra grated cheese on top. I put a teaspoon of filling in the lids.


Stuffed zucchini and stuffed goulash

On Sunday, my mother and I cooked the recipe she had been making since we were little. Initially, my mother made the composition based on minced meat with which I then filled various: eggplant, zucchini, goulash, cabbage, peppers, etc. Of all the combinations, I liked the zucchini and stuffed gullies the most, so it remained one of the top recipes at home.

Ingredient:
& # 8211 4 gulii mari
& # 8211 3 the right pumpkin
& # 8211 a big onion
& # 8211 1 liter of tomato juice
& # 8211 1kg minced meat
& # 8211 oil
& # 8211 bell peppers (we used 1/2 red pepper and 1/2 green pepper)
& # 8211 a big dill tie
& # 8211 spices to taste (salt, garlic powder, pepper, spices for minced meat)
& # 8211 a clove of garlic
& # 8211 150gr cheese

Peel a squash, grate it and squeeze the juice. We keep the core of the vegetables without mixing them.

Chop the onion and bell pepper as small as possible, then divide the amount of onion into 2 equal parts, and fry it in oil in two different pans. When the onion is hardened, put the zucchini core in one of the pans and then, when it softens, add the minced meat.

In the other pan, place the chopped onions, the minced meat, fry them a little together and then add the core. In each pan we then put the finely chopped bell pepper and 1/4 of the dill connection (half of the connection is put in the composition, the other in the tomato sauce). Season to taste and leave both pans on the fire until the composition is ready.

Meanwhile, prepare the sauce: mix the tomato juice with 1/2 of the dill and the garlic cut into thin slices. Season with salt and pepper.

With the minced meat composition, we fill the zucchini and the goulash (with the zucchini filling, we fill the zucchini, with the gulli filling & # 8230 we fill the gullies) we place them in a tray, we pour over the tomato sauce and water until they reach the level of the vegetables. Put the tray in the oven over medium heat for 30 minutes, then remove the tray, sprinkle the zucchini and grated cheese with grated cheese, and put the tray back in the oven for another 10 minutes. Because we like browner cheese, we put it before putting the tray in the oven. Everyone does according to the mood of the moment.

I was afraid, after I took them out of the oven that I would not be able to take pictures with the final result, as I suffered with the vegetable lasagna that I made the other day and which was devoured before I made them. pictures, because the device's battery was not charged.

Anyway, you should know that with every recipe I risk my life because & # 8220sacalii & # 8221 want to taste everything and I keep coughing until I shoot 30 frames from all possible angles. As for the stuffed dumplings and zucchini, I served them with sour cream and of course with the sauce in which they were baked.


Zucchini stuffed with rice and vegetables

Preparation of the filling: the onion is cleaned, washed and finely chopped, the bell pepper is cleaned, washed and diced, the carrot is cleaned, washed and grated, the eggplant is washed and diced. Heat the oil and put saute the vegetables, season with salt and pepper and keep on low heat for about 5 minutes. Turn everything off with a glass of water and leave until the vegetables become soft.

Meanwhile, wash the rice and add it to the pan with vegetables. Mix well and keep on the fire until the rice absorbs all the water. Remove from the heat and add the finely chopped dill. Mix well and season with salt and pepper.

As the pumpkins were young and fresh, I did not peel them. I cut them in half and removed the core with a teaspoon.

Fill each zucchini with rice and vegetables.

Cover each zucchini separately with tomato slices.
Place the stuffed pumpkins in a bowl

Sprinkle them with olive oil, add enough water to cover them, a few peppercorns and a few bay leaves.


Zucchini stuffed with peppers and tuna

The zucchini are cut into three pieces (we will get 6 pieces) and hollowed with a teaspoon, leaving a 5 cm thick wall. Put in boiling salted water and boil for about 4-5 minutes. Remove and drain with the mouth down.

Cut the red, yellow pepper and the zucchini core into cubes. Finely chop the onion

simmer with 1 tablespoon of oil, add the peppers, zucchini and cook over high heat for 5 minutes. Add sugar, salt to taste, 2 tablespoons vinegar and 2 tablespoons water. Boil for 10 minutes over medium heat.

When it is almost ready, add the tuna, chopped parsley and mix well and leave for another minute.

Fill the zucchini with this composition and place in a heat-resistant dish greased with oil. They are prepared in the preheated oven for 10 minutes, at a temperature of 180 degrees C.


Peppers or zucchini stuffed with couscous and meat

This weekend I had a craving for stuffed peppers, a recipe that reminds me of my childhood, being one of the recipes that my mother often made. However, I couldn't help but change some of this recipe.

Im first, I made both stuffed peppers and pumpkin, the two vegetables go excellently stuffed. Then, instead of the traditional rice my mother used, I used couscous. The couscous, I didn't cook it beforehand, as you can find recipes on the net, but I mixed it with the meat and let it boil in the oven. Also, I didn't fry the meat before, I let it boil in the oven in the tomato sauce. Speaking of tomato sauce, it together with fresh basil gives the recipe a wonderful flavor.

Ingredient:

  • 850 grams of minced pork
  • 150 grams of couscous
  • 1 or
  • chopped parsley
  • 1 sprig of green onion
  • salt and pepper
  • peppers or zucchini
  • 200 grams of tomato juice
  • two cloves of garlic
  • 1 l of tomato sauce / broth
  • aromatic herbs: sage and basil

Preparation time: 60 minutes

Recipe complexity: low

Preparation:

First of all, remove the pepper from the seeds, clean it as much as possible of the ribs inside and wash it well, then let it drain with the opening down. If you want to use pumpkin, scoop out the inside with a teaspoon to make room for the filling.

Put in a bowl and mix: meat, couscous, egg, chopped parsley, and the 200 grams of tomato juice, garlic and chopped onion. Add salt and pepper to taste.

Place the stuffed peppers and zucchini in an ovenproof dish. Before putting the dish in the oven, pour in it, over the pepper / pumpkin, a liter of tomato juice and put on top of sage and freshly chopped basil. Both sage and basil in combination with tomato sauce will give the final product a wonderful flavor.

Preheat the oven to 200 degrees for about 40-50 minutes.

And that's all you have to do for a portion of pepper or pumpkin stuffed with minced meat and couscous, served with tomato-flavored sauce.


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Zucchini stuffed with peppers and tuna

The zucchini are cut into three pieces (we will get 6 pieces) and hollowed with a teaspoon, leaving a 5 cm thick wall. Put in boiling salted water and boil for about 4-5 minutes. Remove and drain with the mouth down.

Red, yellow peppers and zucchini core are cut into cubes. Finely chop the onion

simmer with 1 tablespoon of oil, add the peppers, zucchini and cook over high heat for 5 minutes. Add sugar, salt to taste, 2 tablespoons vinegar and 2 tablespoons water. Boil for 10 minutes over medium heat.

When it is almost ready, add the tuna, chopped parsley and mix well and leave for another minute.

Fill the zucchini with this composition and place in a heat-resistant dish greased with oil. They are prepared in the preheated oven for 10 minutes, at a temperature of 180 degrees C.