Pepper stuffed with vegetables appetizer. How to cook stuffed peppers without meat: recipes, filling options

Stuffed vegetables amazingly combine the best taste, nutritional and aesthetic culinary properties. This is especially true for stuffed peppers. Under the modest name "carrot stuffed peppers", vegetarian stuffed peppers was even listed among our grandmothers’ favorite budget recipes. But time does not stand still, and this also applies to cooking. Cooking methods are changing, fillings are being improved. If, afraid of the apparent complexity of the recipe, you have not yet prepared this healthy dish in your kitchen, be sure to do it according to our simple recipe.

Recipe for oven-baked peppers stuffed with vegetables

It will take no more than an hour to prepare five servings of stuffed peppers (if the vegetables are large, each pepper is equivalent to a serving). Moreover, only half of this time will need to be spent chopping vegetables and preparing the filling. Once the peppers stuffed with mushroom mixture are in the oven, you can devote yourself to any other activity until the rich aroma of the finished dish reminds you to look into the oven.

For kitchen utensils you will need: knife, cutting board, frying pan and baking sheet or baking dish.

Ingredients

When choosing sweet peppers for stuffing, you should pay attention not only to freshness, lack of spoilage, degree of ripeness, but also to the shape of the vegetable. Cooks consider varieties whose shape is close to cubic (Gift of Moldova, Golden Miracle, Californian Miracle) or spherical (Golden Rain) to be the most convenient and suitable for stuffing. But also varieties of oblong shape, quite wide at the base, are quite suitable (Topolin, Bogatyr, Atlant, Red Shovel).

Since in this recipe for Bulgarian peppers stuffed with vegetables, champignons make up the majority of the filling and significantly affect the taste of the dish as a whole, when choosing mushrooms, you should pay attention to their freshness. Darkened champignons with crumbling plates and watery legs should not be taken.

Step-by-step preparation of delicious peppers stuffed with vegetables in the oven

Recipe video

A short and succinct video perfectly illustrates the entire process of preparing stuffed peppers according to this Lenten recipe. After looking through it, you will see how appetizing the finished dish looks and will see a wonderful serving option.

It doesn’t hurt to note here that there is another way to prepare peppers for stuffing, different from the one demonstrated in the video. Instead of cutting off the caps and tails of vegetables crosswise when peeling, you can cut them lengthwise, and then core them and stuff them. Then we will get boats that look no less attractive than whole peppers stuffed.

Since in this recipe the peppers stuffed with vegetables are baked and not stewed, there will be no gravy for serving; instead, you can garnish it with herbs and rice, or porridge from other cereals at your discretion. You can also serve it as an independent dish for a light but nutritious dinner.

Other preparation options and additions

Recipes for stuffed peppers can be divided into those that use some type of meat and lean ones. In the latter, the original addition is often cheese. Soft varieties are placed in the filling itself, hard ones are rubbed and sprinkled during baking.

For satiety, cooks often add rice, buckwheat and other grains to Lenten recipes. But if mushrooms or eggplants are used in the filling for stuffed peppers, such a recipe, most often, does not involve additives in the form of cereals. Both mushrooms and eggplants are quite capable of satiating on their own.

Even experienced cooks can do it. Among the quick and budget recipes for such preparations, one can note peppers stuffed with vegetables and cabbage. Those who have cooked note the original taste of the preparation, prepared for future use, according to the recipe.

Those who prefer meat filling should try cooking.

Many vegetables are suitable for stuffing. If the recipe for stuffed peppers was a success and you liked the dish, you should try making stuffed zucchini or eggplant. They turn out very tasty and tender.

Good afternoon, dear reader! Stuffed peppers without meat are one of the most practical and at the same time delicious dishes. We can cook it baked, or we can eat it raw. Besides, it’s very convenient - you cook it, put it in bowls and you don’t worry about what to come up with for lunch.

And in winter, when we really want something like this, canned stuffed peppers are what we need! We offer you six of the most delicious recipes with peppers.

Turkish stuffed peppers without meat

Delicious pepper recipe! Very juicy, filling and most importantly – without meat! It is possible to prepare for fasting if you replace the cheese, for example, with tofu soy cheese.

So, what do we need to prepare 4 servings of this miracle:

• Bell pepper – 2 pcs.;
• Brown rice – 150 g;
• Vegetable broth – 350 ml;
• Tomato juice – 250 ml;
• Tomato – 1 pc.;
• Black olives – 80 g;
• – 100 g;
• Salt;
• Black pepper;
• Green;

Now let's move on to the actual cooking:

1. Mix 100 ml. broth and 250 ml. tomato juice, salt. Add rice and cook until done.
2. Cut the tomato into cubes, cut the olives in half. Mix this with the prepared rice, add mozzarella, add a little salt and pepper.
3. Take the pepper, cut it into halves, and remove the seeds. We fill the halves with the minced meat obtained earlier.
4. Then, pour the remaining broth into the baking dish and lay out the stuffed fruits. Preheat the oven to 180 degrees and set for 30 minutes.
5. Voila! All that remains is to sprinkle with herbs and you can serve.

Stuffed peppers from Bulgaria

Did you know that bell peppers are not originally from Bulgaria? In fact, Columbus brought it to Europe from America.

There are many types of peppers, but the Bulgarian one is very useful.

It contains an excess of vitamin C, and also contains potassium, iron, magnesium and oxidants, which the liver simply needs. That's why we recommend this bell pepper recipe.

We will need:

• Buckwheat – 1 glass.
• Sweet pepper – 6 pcs.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Sour cream – 10% fat content.
• Vegetable oil;
• Water;
• Salt;

Let's get started:

1. Buckwheat must first be soaked in water for 6-8 hours.
2. We take the fruit and carefully cut out the core from it. Then let it simmer over low heat for 5-7 minutes.
3. Cut the onion into small cubes and lightly fry.
4. Grate the carrots on a fine grater and fry with vegetable oil. Chop the greens.
5. Mix onions, carrots and herbs with porridge, stir and add salt. Stuff the peppers with the resulting mixture.
6. Place the peppers in a saucepan, add water and simmer for 15 – 20 minutes.
7. All that remains is to season with sour cream and you can serve.

Preparing peppers for the winter

Stuffed peppers are a healthy and tasty dish, especially when made from fresh peppers from the garden. But what to do if you want these rich peppers in winter?

We will tell you how to stock up on such peppers for the winter, preserving their vitamin benefits and allowing yourself to enjoy this healthy food in the cold.

Moreover, the minced meat can be meat. We'll tell you how to stock up on vegetable peppers. All that remains is to take the peppers out of the jar and heat them up.

Ingredients:

• 50 bell peppers;
• 500 g carrots;
• 200 - 300 g. onions;
• 100 g celery greens;
• 2.5 kg. cabbage;
• 2 heads of garlic;
• 1 pod of hot pepper;
• Parsley.

For 1 liter of marinade:

• Sugar – 200 g.
• Vegetable oil – 200 g.
• 9% - 200 ml.
• Salt – 2 heaped tablespoons;

Cooking sequence:

1. Mix everything for the marinade in a saucepan and bring to a boil;
2. Let's take peppers. Cut off the top part, but not all the way. It should look like a lid. Through it we remove the seeds and wash the peppers. Then you need to put them in a boiling marinade for 5 minutes. and then let it cool.
3. Cooking minced meat. To do this, finely grate the cabbage. Chop the celery and parsley. Pass the garlic through a press and chop the hot pepper. Salt all this and mix thoroughly.
4. Grate the carrots, chop the onion and simmer in oil until soft. Then add the same to the minced meat, mix, salt and pepper to taste.
5. Now we stuff the peppers.
6. We take the dishes in which our peppers will ferment and put them there, cut side up. Pour it all over with the marinade in which the peppers themselves were previously boiled, cover with oppression and leave for 2 days at room temperature.
7. Actually, the peppers are ready, you can eat them or put them into sterilized jars, add herbs, pour in the boiled marinade, sterilize for 40 minutes (3-liter jars) and you can screw them up.

Peppers with feta

Original oven-baked peppers are distinguished by their exquisite taste thanks to their unusual filling.

We will need:

• Bell pepper – 12 pcs.;
• Feta (you can use cheese) – 250 g;
• Wheat flour (or breadcrumbs);
• Chicken egg – 3 pcs.
• Green olives (or black olives) – 0.5 cans;
• Vegetable oil.

And we prepare it like this:

1. Wash the peppers and place them on a baking sheet. You can cover it with paper or foil. Heat the oven and bake until brown (15-20 minutes at 200 degrees). It is advisable to turn it over periodically so that it browns on all sides.
2. After baking, transfer the peppers to a bag and seal. It will steam and become softer.
3. In parallel with these steps, you can prepare the filling. Mix feta (or cheese) and one egg, add olives (optional). The filling should be thick enough to make it easier to bread the stuffed peppers in the future.
4. When the peppers become warm, carefully peel the skins, but do not be too zealous so that they do not tear. Remove the stalks with seeds. Next, prepare 2 plates with flour and beaten eggs.
5. Now we put the filling inside the peppers, then roll them in flour (or breadcrumbs), and then in the egg. Place the frying pan on the stove, add vegetable oil and start frying.
6. Fry on both sides until crusty.

That's all. Very tasty served both hot and cold.

And this masterpiece generally deserves special attention, since it does not require heat treatment and can be considered a cold appetizer.

Our ingredients:

• Bell pepper – 2 pcs.;
• Hard cheese – 150 g;
• Walnuts – 100 g;
• Garlic – 2 cloves;
• Chicken egg – 2 pcs.;
• Butter – 100 g;

A minimum of energy and time is spent on cooking:

1. Place the nuts and garlic in a blender and grind.
2. We also chop the cheese. When it is already fine enough, add butter.
3. Mix both masses and add salt to taste.
4. Wash the peppers and remove the seeds.
5. Boil the eggs hard and let cool.
6. Stuff the peppers with the mixture and insert the egg inside.
7. Sprinkle with nuts and refrigerate for at least 1 hour.
8. When completely cool, cut into slices and serve. You can decorate with greenery.

Stuffed peppers in tomato sauce

We prepare peppers stuffed with mushrooms, rice and lentils.

To prepare the peppers, we will need:

• Sweet pepper - 6 pcs
• Champignons - 400g
• Rice - 50g
• Lentils - 0.5 cups dry (soak overnight - you'll get a glass)
• Onion - 1 piece
• Carrots - 1 pc.
• Tomatoes - 5-6 pcs.
• Cream 10% - 200g
• Water - about 1 l
• Salt, sugar, spices to taste, oil for frying

How to peel peppers

If bell peppers are subjected to heat treatment, the skin begins to separate from it, it is hard and does not look very aesthetically pleasing. Therefore, in some cases, it makes sense to clean it. In this video, there are three simple ways for all occasions on how to peel bell peppers.

These are the delicious peppers we make for every taste. Don’t forget that such dishes can’t be made in a frying pan or oven, but they turn out great in a slow cooker or even a double boiler.

Stuffed peppers are also an excellent dish for ladies who watch their figure, because its calorie content is very low.

We wish you a pleasant appetite and look forward to seeing you on our website soon! Goodbye, dear reader!

Delicious peppers stuffed with vegetables - an alternative version of stuffed peppers, especially for people who do not eat meat. I once heard a complaint that most recipes for cooking dishes with vegetables contain meat, poultry, and fish. By and large, this is true.

Remove seeds from peppers

Stuffed peppers are not liked only by those people who simply cannot stand the smell and taste of this vegetable. The rest eat this dish with great pleasure. It is usually prepared with stuffing a la cabbage rolls: meat, rice, onions. However, not everyone likes the meat component. Sometimes, for one reason or another, some people need to know how to prepare a vegetarian version of such a dish. Well, the desire is natural, especially taking into account the popularization of a healthy lifestyle. Therefore, we will now tell you in detail how to make such stuffed peppers. The recipe (you can actually cook such a dish without meat), and more than one, will be presented to you below.

So let's begin. Without meat?

General principles

Don't think that peppers stuffed without meat won't be as tasty. Not at all. Quite the contrary. Still, the rice and meat filling, no matter how good it is, also becomes boring. And few people, by the way, know that this vegetable can be stuffed with other ingredients. Vegetables (with or without rice), mushrooms, buckwheat, pasta, cheese, shrimp, and cottage cheese are perfect for such purposes. Likewise, not everyone is aware that peppers stuffed without meat can not only be stewed, but also cooked in the oven, slow cooker, or grill. And even if you stew it, it’s not just like that, but in vegetable gravy, tomato juice, sour cream.

Food preparation

Stuffed stuffing, for which the fillings can be quite varied, as we found out, is not difficult to prepare. This vegetable seems to be created in order to be filled with various ingredients. It is enough just to cut off the bottom with the tail, take out the partitions with the seeds - and please, the container for any filling is ready. By the way, by cutting off the bottom, you can capture a little more pulp and end up with a beautiful lid, which can then be used to cover the filling. As for color, size, variety, maturity, any specimen can be stuffed.

Which is exactly what we will do now.

no meat, classic. Ingredients

To prepare this vegetarian dish, the housewife needs to stock up on the following products: ten sweet bell peppers, a glass of rice, one large onion, a carrot, a tablespoon of tomato paste. The set, as you can see, is more than simple. The only thing worth paying attention to is that the rice needs to be round. It is more sticky, thanks to which the filling will hold its shape better.

How to cook

First, wash the rice thoroughly, more than once. Then pour into boiling water (a glass of cereal - two glasses of water). No need to stir. Cook for ten minutes over medium heat, then keep the heat on the lowest setting for another five under the lid. Turn it off. Leave to cool. Cooking peppers. How - described above. We fry grated carrots and randomly chopped onions in vegetable oil. Mix it with rice, pepper and salt. And then we fill her peppers. There is no need to try to compact them as much as possible. This can cause the peppers to burst, resulting in an unsightly dish. Then we cover them with lids from the bottom with a tail (you can skip this step if you wish). Place in a saucepan, add water mixed with tomato paste (it should not reach the top of the peppers), simmer over low heat for about forty minutes. You can serve with sour cream or mayonnaise.

This was the simplest recipe that most of our housewives use. But he is far from the only one. Next, we’ll look at how to cook Bulgarian in Greek. At home, this dish is called “Gemista”.

Greek version of stuffing

First, boil a glass of rice and prepare ten peppers in the same way as above. We chop two eggplants finely, salt them thoroughly and leave them like this for about twenty minutes. Thanks to this procedure we will get rid of bitterness. In principle, the peel can be removed. Then you can skip the described step. Peel and wash two carrots and one zucchini. Finely chop and add three hundred grams of chopped champignons to them. And then we put it all in a frying pan with hot olive oil and fry for five minutes. Then add the eggplants. If you left them with the peel and kept them in salt, then you must remember to rinse the pieces under running water. Fry all the vegetables for another 15 minutes. Then add the cooked and washed rice and stir. Taste, add salt and pepper, mix again and after a couple of minutes turn off the heat. We leave the filling to cool, and we will start filling it ourselves. Grate another carrot and finely chop five tomatoes. Fry everything in olive oil for five minutes. In two glasses of water (necessarily hot) dissolve three tablespoons of miso paste and one of the usual tomato paste. Stir and pour the resulting mixture into the vegetables. Add a tablespoon of sugar, salt and pepper, simmer for five minutes, no more. Then we stuff the peppers with cooled vegetables and mushrooms, place them in a saucepan, pour in the resulting filling and cook over low heat under the lid for about forty minutes. We don’t serve it right away, let the dish sit for another half hour. Well, then you can call your family to the table.

Peppers + mushrooms + pasta

“Stuffed peppers without meat - that’s all right! But stuffing mushrooms and pasta into it is simply blasphemy!” - this is exactly what many may exclaim. And they will raise a cry completely in vain. Such a unique filling goes well with the taste of pepper and makes the dish very original. But in principle, what is surprising here, by and large. Remember the same pasta (in our opinion - banal pasta), to which Italians add almost everything they see. Including peppers and mushrooms. So, if you think about it, what you need to do here is not to be indignant, but to quickly run to the stove. To prepare stuffed peppers without meat in a completely different form.

How to do it?

Boil 150 g of spirals (it is best to take this type of pasta) to a state that in Italy is called al dente. And if in our opinion, then so that they do not turn into porridge, but are a little hard. We grate two carrots, chop the same number of tomatoes and onions arbitrarily but finely, and send everything to fry in a frying pan. After about five minutes, add 300 g of boiled champignons to the vegetables. We also cut the mushrooms finely. Cook for about 15 minutes, then pour in two tablespoons of soy sauce, stir, turn off the heat, add pasta. Beat two eggs and add grated cheese to them (200 g is enough). Pepper and salt. Mix. We stuff the appropriately prepared peppers with the minced meat, add water mixed with five tablespoons of tomato paste, add five black peppercorns and a bay leaf. Simmer in the oven for forty minutes. Definitely under the lid. And then another half hour without her.

and butter

Three hundred grams of mushrooms (any - fresh, but boiled, or canned) need to be finely chopped. Then add three grated potatoes to them. In principle, if you wish, you can also add onions. The entire resulting mass must be salted and peppered, stirred, and then filled with peppers. And seal the top tightly with a circle of tomato. Place all this beauty tightly in a saucepan, add water in which three tablespoons of tomato paste are mixed, and then simmer for an hour on the lowest heat.

Stuffed with corn

When it comes to such a dish as peppers stuffed with vegetables without meat, all that remains is to be surprised by the imagination of culinary specialists and the abundance of existing fillings. As is the case with the following recipe. To prepare bell peppers stuffed with vegetables, take a standard jar of corn, drain the liquid, and place the grains in a frying pan with heated olive oil. Add three finely chopped tomatoes to them, add salt, and fry until all the liquid has evaporated. Cut the peppers in half lengthwise, remove the seeds and membranes, place on a baking sheet lined with foil, and place in the oven for twenty minutes at a temperature of no more than 150 degrees. Then we take them out, let them cool, and then fill them with corn and tomato filling, after adding a bunch of chopped herbs and one hundred grams of grated cheese. Bake for another half hour.

A few words about diet

By and large, almost all of the options proposed above (except for extreme with pasta and pepper with potatoes and mushrooms) are, by definition, dietary. Except for one thing. The cooking process involves frying vegetables in oil and using sour cream. Therefore, all those who count every calorie should simply skip the sauteing stage and replace the sour cream with low-fat unsweetened yogurt. And it is advisable to take brown rice instead of regular rice. That's all science is. Or you can come up with your own version. To make it easier, below is an example of such a dish.

Dietary stuffed peppers. Recipe without meat, with beans

Boil three hundred grams of any beans until half cooked. Do the same with a glass of brown rice. Cool both ingredients, mix, add grated carrots and chopped onion. Add salt. Stuff the peppers and cook in a double boiler for half an hour. You can serve it with soy sauce to improve the taste.

Making blanks

And now a few words about how to prepare bell peppers stuffed with cabbage for the winter. It is worth noting that there are many recipes, but we will present the simplest, but no less popular. We give all the ingredients based on 10 pieces of fairly large bell peppers.

Grind three hundred grams of cabbage, one bunch of green onions and ten sprigs of basil. We make the marinade from a glass of white wine, half a glass of wine vinegar, one hundred grams of sugar, two tablespoons of curry and cumin and one and a half tablespoons of salt. That is, we simply mix everything, pour it into a saucepan and bring to a boil. Remove the stems from the peppers, peel them and place them in the marinade. Leave on low heat for exactly three minutes. Then we take out the vegetables, and put cabbage in their place. Hold for one minute. Take a bowl, place a colander on it, and discard the cabbage. When it has drained, mix it with herbs, stuff the peppers, put it tightly in a three-liter sterilized jar, and pour the marinade from the bowl. Add boiled water to the top, drain all the brine, bring it to a boil, pour it back into the jar, and roll it up. A great winter snack is ready!

Conclusion

We tried to tell you in detail how you can cook stuffed bell peppers without meat. The fillings for this vegetable, as we have seen, can be completely different. And the options we have given are a drop in the sea of ​​available recipes. And if you consider that you can also create your own based on existing cooking methods, then we can draw the following conclusion: even without meat, stuffed peppers can be quite a tasty and quite filling dish!

Today we will prepare a truly vitamin-rich and summer dish that incorporates all the most useful gifts of Mother Nature. Peppers stuffed with vegetables are not only a tasty and healthy dish, but also an excellent alternative to meat dishes, which will be especially interesting for vegetarians. It is quite easy to prepare, so even an inexperienced novice cook can cope with this task.

This dish has absorbed all the best from nature: the magnificent aroma of fresh vegetables, vitamins, minerals and all the richness of summer colors. Prepare bell peppers stuffed with vegetables and you will understand that in this version the dish is in no way inferior to peppers stuffed with meat.

Calorie content of peppers stuffed with vegetables

The calorie content and nutritional value of bell peppers stuffed with vegetables are calculated per 100 grams of the finished dish, which in addition to peppers includes carrots, onions, cabbage, parsley root and celery.

The table shows approximate values. The nutritional value of vegetable stuffed peppers can vary significantly depending on the additional ingredients used.

How to cook peppers stuffed with vegetables

For cooking you will need bell peppers. Any stuffing involves stuffing one product with others. In our case, we will stuff the peppers with other vegetables. Pre-fry the vegetable filling, then add it to the cored peppers and bake in the oven. You will learn more about the cooking process in the presented recipe; in our opinion, it is the most delicious.

Ingredients

• Bell pepper - 6 pcs.
• Onion - 2 pcs.
• Carrots - 1 pc.
• Garlic - 3 cloves
• Celery root - 1 pc.
• Tomato paste - 3 tbsp.
• Dill greens
• Parsley
• Pepper
• Coriander

1. Peppers of any color are suitable for stuffing. We cut off the top with the stem, but do not throw it away, in the future it will become a kind of lid. We remove the core from the pepper, carefully cut out the seeds with a knife, then rinse well under running water.

2. To make the fruit softer, immerse the pepper in boiling water for 4 minutes or pre-bake it in the oven for 25 minutes at 200 degrees. The peppers should wrinkle and brown slightly.

3. While the fruits are simmering in the oven, you can start preparing the vegetable filling. Sweet peppers can be stuffed with almost any vegetable. Cut the carrots, onions and celery root into small cubes.

4. Chop the garlic cloves and fry in sunflower oil. When it darkens, it must be removed and the carrots and celery root placed in the pan.

5. When the vegetables soften, add the onion, salt and pepper. Fry until the onion turns golden, add coriander and stir. Continue to simmer for 3 minutes, then remove from the stove and let the filling cool.

6. Stuff the peppers, browned and softened, with the prepared vegetable filling. Carefully place the peppers on a greased deep baking dish and place in the oven for 20-25 minutes. The temperature should be selected between 180 and 200 degrees.

7. Fry the remaining vegetables for a couple more minutes in a frying pan, then add tomato paste, a little water, salt, pepper and simmer over low heat for 10 minutes under a closed lid.

Serve hot peppers stuffed with vegetables with tomato and vegetable sauce. Bon appetit !

The version of stuffed peppers with vegetables and mushrooms is one of our favorites. Any mushrooms can be used for stuffing: boletus, honey mushrooms; in our step-by-step recipe we use simple champignons.

Ingredients

— Bell pepper — 7 pcs.
— Mushrooms (champignons) — 300 gr.
— Onion — 2 pcs.
— Carrots — 1 pc.
— Rice — 1 glass
— Tomato paste — 2 tbsp. spoons
— Sunflower oil
— Water
- Salt
- Pepper

Preparation

1. Wash the sweet bell pepper, cut off the top and remove the core. Boil water and pour over peppers for 10 minutes.

2. Rinse the rice thoroughly in several waters and boil for 10 minutes, then drain the water and rinse the rice again.

3. Now let's start preparing the vegetables. Peel the carrots and coarsely grate them, finely chop the onion into cubes.

4. Cut fresh champignons into small cubes.

5. Lightly fry the onion in hot oil. Once it starts to turn a soft golden hue, add the carrots, stir with a spatula and simmer for 5 minutes. Add chopped mushrooms to the vegetables and continue to simmer for 5-6 minutes.

6. Transfer the cooled rice into a deep bowl and combine it with mushrooms and vegetables. Salt and pepper to taste, mix the ingredients thoroughly.

7. Stuff the peppers with vegetables mixed with mushrooms and rice. Carefully place into the pan while standing. Add 1 liter of boiled water mixed with tomato paste, salt and pepper and start cooking. When the water boils, reduce the heat on the stove to minimum, cover the pan with a lid and simmer the peppers stuffed with vegetables and mushrooms for about 40 minutes.

Place the finished dish on plates and serve with slices of bread. Bon appetit!

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