Bulgarian pepper with vegetables can be called a high-grade vitamin bomb. Cooking this dish can be a couple, in the oven or brazier, bay sauce. Supplement to vegetables can be croup or meat, which will make the dish more satisfying.
Bulgarian pepper stuffed with vegetables and rice
Ingredients:
- brown rice - 2 items;
- Bulgarian pepper - 4 pcs .;
- greens - a bunch;
- chili pepper - 1 pc .;
- canned corn - 1/2 st .;
- tomatoes in its own juice - 400 g;
- zucchini - 1 piece;
- salt, pepper - to taste;
- vegetable oil.
Preparation
In a saucepan mix rice with 1 1/2 glasses of water or vegetable broth . Add tomatoes in your own juice and chopped chili into the mixture. Cook the rice 12-15 minutes.
While the rice is preparing, let's take peppers. Peppers should be cleaned, pulling the core and rinsing the cavity of the seeds.
Zucchini cut into cubes and fry until half cooked in vegetable oil. Mix zucchini with rice, add corn and greens, as well as salt and pepper to taste. The resulting rice mixture is laid in the hollow core of peppers. Stuffed peppers put on a baking sheet, oiled, and sent to a preheated oven for 200 degrees for 30-35 minutes.
If you want to make pepper stuffed with vegetables in a multivark, put the peppers in the bowl of the device, pour a little water and set the "Quenching" mode for 1 hour.
Recipe for pepper stuffed with vegetables
Ingredients:
- Bulgarian pepper - 4 pcs .;
- vegetable oil;
- red lentils - 150 g;
- vegetable broth - 350 ml;
- Parmesan cheese - 75 g;
- dried tomatoes - 8 pcs .;
- olives - 1 handful;
- Rukkola - 1 handful.
Preparation
Oven reheat to 200 degrees. We cut the peppers in half and remove the core with the seeds. Lubricate the "cups" of pepper with vegetable oil and put on a sheet covered with foil. Bake peppers for 12-15 minutes.
In the meantime, we boil the lentils in the broth until it is ready. Ready lentils are mixed with grated cheese, crushed olives and sun-dried tomatoes. To top it off, throw a handful of arugula. Ready stuffing put in peppers and sprinkle all the leftovers of cheese to top it off. Pepper stuffed with vegetables in the oven will be ready in 12-15 minutes spent in the oven at 180 degrees.
Pepper stuffed with vegetables and mushrooms
Ingredients:
- Bulgarian pepper - 6 pcs .;
- Boiled brown rice - 2 items;
- olive oil - 2 tsp;
- onions - 1 pc .;
- mushrooms - 400 g;
- Feta cheese - 150 g;
- salt, pepper - to taste.
Preparation
The oven is heated up to 190 degrees. We lubricate the baking mold with oil. From peppers we remove the core, and the bottom of the fruit is slightly cut so that it can be easily put into shape.
Cut the peppers cut into cubes and fry together with the onions until half cooked. Next, spread the shredded mushrooms and wait for the excess moisture from them to completely evaporate. Add salt to taste with pepper. Fill up with 2/3 of the whole cheese and mix thoroughly.
The resulting filling is laid out in hollow hearts of peppers and we arrange them in prepared form.
By the way, this dish can be diversified to your own taste. Rice can easily be replaced with lentils or kinoa, increase the range of vegetables, and sprinkle the dish with capers, olives, greens and goat cheese, or even replace the cheese with chopped nuts.