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Peppers stuffed with tomato sauce

Peppers stuffed with tomato sauce

Heat the onion in a pan with oil until golden, then add salt, paprika and paprika (if you like) and rice that we leave for 5-6 minutes and then remove from the heat and let them cool. Meanwhile in a bowl mix the minced meat and then add the onion and egg mixture (after cooling) an egg.

We wash the peppers and clean them on the back and let them drain.

When the composition is ready, we fill the burns and put them in a little white flour (to seal them)

In the pot or pan in which we want to make the sauce, add 2 tablespoons of oil and put the peppers given through the flour to brown (first with the ends given through the flour, then on the edges)

After all the peppers are browned, place them in the pan and pour the canned tomatoes until they are covered. if it is not enough you can add a little water or chicken soup or life or vegetables (only broth)

Let them boil until the sauce is reduced by a quarter

They are served with homemade bread ... good appetite.

Baked peppers with cream and garlic & # 8211 recipe with creamy sauce

Baked peppers with cream and garlic & # 8211 recipe with creamy sauce. Baked pepper recipe with cream sauce, garlic and onion. How to make bell pepper stew and kapia with sauce? How to cook peppers correctly? Recipes with peppers. Recipes with baked peppers. Sauce recipes.

This is the first time I make this baked pepper dish with garlic and cream and I will definitely repeat it! It's great tasty! And my family was delighted with it so it will enter the summer menu of the coming years with flying colors.

I am a big fan of baked peppers and I prepare them in different ways, not just the classic salad with simple vinaigrette (see the recipe here). The taste and aroma of roasted or grilled peppers are unique! It does not compare to the "fainting" of baked peppers in the oven that more boil and wither. So are eggplant for salad or zacusca: if they do not have charred skin they have no flavor. That's why I also cook peppers for zacusca (the recipe here) but also for eggplant moussaka (the recipe here).

There is also a fasting version of this baked pepper dish & # 8211 is made with onions, garlic and tomatoes & # 8211 the recipe here.

About baked peppers on the stove or on the grill

Baked peppers go well with garlic! That's why we created a sauce (cold dressing) of baked peppers perfect for tasty sandwiches, grilled meats but also to eat as such on slices of fresh or toasted bread (see the recipe here). It's fabulous!

In Transylvania we make a stew of bell peppers with onion, garlic and paprika (sweet paprika) called lecso (lecio, Letscho) & # 8211 from the Austro-Hungarian chain. It's sensational! The recipe here.

In this case, I used the bell peppers and the kapia (kapia) that I baked beforehand, left them to cool and then peeled them. The cream used was a sweet, natural one, from the one for cream (with min. 30% fat) but you can also choose a sour cream (in a bucket) with min. 20-24% fat. The problem with fermented cream is that it is often chewed when heated and spoils the appearance of the dishes (they look "cut"). I was inspired by the recipe of my dear friend Iuliana Sbârnea, blogger at Bucate Aromate, whom I thank in this way. Great food I discovered! The only difference is that I did not thicken the sauce with flour at the end but left it more fluid.

From the quantities below it results approx. 4 servings of baked peppers with garlic and cream.

Fast stuffed peppers in tomato sauce simple recipe

These fasting stuffed peppers are extremely tasty and light, being suitable for summer fasting when we have a multitude of fresh vegetables and greens. They can be boiled in a pot or baked in the oven.

I'm a big fan of stuffed peppers and I like both the classic ones, with minced pork (recipe here) or those with chicken (recipe here), as well as fasting, stuffed with vegetables.

These fasting stuffed peppers are usually filled with a mix of rice, mushrooms and onions. The classic composition is that of fasting sarmales (recipe here).

I decided to change the filling a bit and add fresh seasonal vegetables to it: pumpkin, eggplant, tomatoes and bell peppers or kapia. The result was a wow one! The best fasting stuffed peppers I've ever eaten have come out!

In winter I use canned bell peppers (in tomato sauce) especially for stuffing & # 8211 the recipe here.

I give you the quantities for 2-3 servings of peppers filled with fasting, you can always multiply the recipe.

  • 150 g round grain rice
  • 1 small old onion + 1 green onion (or another old onion)
  • 2 tablespoons oil
  • salt, pepper, dried thyme
  • 1 carrot
  • & frac12 zucchini mic
  • & # 8531 eggplant or & frac12 zucchini (if you don't want to put eggplant)
  • 150 g fresh mushrooms
  • & frac12 ardei kapia
  • a good handful of greens (parsley, dill)

If you like it, share it with your friends!


10 medium peppers

For the filling:
800g chopped chicken breast
250g rice
1 or
2 tablespoons oil
Salt, pepper, vegeta to taste

For the sauce
1 canned tomatoes in tomato sauce (400g)
2 tablespoons sugar,
2 tablespoons flour + 4 tablespoons flour (for the rantas we make both in soup and sauce)
Salt and vegetate to taste

Method of preparation:
Wash the peppers, remove the stalks with a knife, and clean the seeds.

Put the meat in a large bowl, add the washed and pre-selected rice, season with pepper, salt and vegeta, add 2 tablespoons of oil and an egg. Interfere
all ingredients until smooth.

After we have prepared the filling, we start to fill the peppers, using a teaspoon.

We put canned tomatoes in tomato sauce in a bowl, and we pass it with the blender. Then add 3 liters of water over the tomato paste to dilute it.

In a pot we put oil in which we add 2 tablespoons of flour and let it brown very little. Immediately pour the tomato sauce diluted with water. Season with vegeta and add the peppers to the pot. If necessary, add more water to the pot to cover the peppers well. Let everything boil over low heat for about an hour and a half.

After they have boiled, take out the peppers, put them in a yena bowl and prepare the sauce with which we will cover them.

Put oil in a saucepan, add 4-5 tablespoons of fine water and leave it to brown a little, then add with the polish the soup in which the peppers were boiled. Add 2 tablespoons of sugar, salt and pass the resulting sauce with a blender.
Finely chop the dill and add it to the sauce.

After boiling the sauce for 1 minute for 2 minutes, pour it over the peppers placed in the yena bowl. Put the yena pot in the oven and let it simmer for about 15 minutes, until the peppers are lightly au gratin.


We like to eat tasty and healthy at the same time. Such a combination is found in this recipe, which due to the basic ingredient, ie breast, can be considered dietary, and matched with a delicious white sauce, reminds us that much of the pleasure of life is found in food!


  • 2 large chicken breasts (cut in half)
  • 2 cloves & # 8211 garlic
  • 1 small onion
  • 1 red
  • 1/3 sweet pepper
  • ¾ chicken broth
  • ½ cup & # 8211 cream
  • ¼ cup & # 8211 white wine
  • 1 tbsp & # 8211 grated parmesan
  • 2 tablespoons olive oil or sunflower oil
  • Salt and black pepper

For decoration:

The preparation process

Season the chicken breast with salt and pepper on both sides.

Heat the oil in a pan over medium-high heat, add the chicken and brown it on each side for about 5 minutes or until you get a golden-brown color, then take it out on a plate and let it sit until you take care of the sauce.

Dice the onion, sweet pepper and crush the garlic cloves a little. In the same pan in which you cooked the meat, add the onion, sweet pepper and garlic and let it cook for about a minute (stirring occasionally).

Add the white wine and let it reduce a little.

Add the chicken stock, cream, diced tomatoes and Parmesan cheese, bring to a boil and reduce the heat and simmer for about 3-5 minutes until the sauce thickens a little.

Put the chicken breast back in the pan over the sauce, season with salt and pepper to taste, put the lid on and cook for about 10-15 minutes. Take the pan off the heat and sprinkle the chicken breast with chopped basil. Good appetite. Tips & Warnings If you don't have fresh chicken soup, you can add a cube of concentrated soup such as "Galina Blanca" or "MAGGI" to half a liter of water. If you do not use wine in food, replace it with chicken broth.

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valentina ionita (Chef de cuisine), November 11, 2013

Andriescu Victorita, August 23, 2013

That's what I did today, I'm great

Ionica Nec, August 23, 2013

uper that's how I prepare it too.

dicarmencitta1957 (Chef de cuisine), May 25, 2010

Thank you very much for the comments made my dear ones.

Cely Snijec (Chef), May 24, 2010

I really like stuffed peppers. Dear Carmen, your peppers look great. It leaves my mouth watering. Yami, yami

licu pop (Chef de cuisine), May 23, 2010

valentina ionita (Chef de cuisine), May 22, 2010

Sidy (Chef), May 22, 2010

Mamaaaaaaaaaaa what goodness! How can you not eat something like that? Of course your guys licked the plates.

constanta proca (Chef de cuisine), May 22, 2010

Mihaela11 (Chef), May 22, 2010

Delicious and how beautiful you served it.

dicarmencitta1957 (Chef de cuisine), May 21, 2010

Thanks for the comments made. These peppers cooked in tomato juice, turned out to be a treat. I'm sorry. They ate and told me to make them again, because they turned out very good.

husni (Chef de cuisine), May 21, 2010

I often use rosemary, but I never put it in peppers, thank you for the idea.

burdulea maria elena (Chef de cuisine), May 21, 2010

Very tasty, very beautiful!

Piri Piri and Cinnamon (Chef de cuisine), May 21, 2010

A goodness. It already leaves my mouth watering! Especially with real vegetables, I miss it.

Peppers stuffed with meat

Peppers stuffed with meat, that's what mom had to tell us and we were already rushing into the kitchen to see how long it would take for us to sit down at the table. The other day I was lucky enough to find some medium peppers, perfectly suitable for the recipe for stuffed bell peppers. I also went to the butcher's and bought not very greasy pork, chopped on the spot, and, a few hours after I returned home, my kitchen was invaded by the unmistakable aroma of stuffed peppers.

My father was a fan of fasting peppers stuffed with rice, carrots, onions and mushrooms, but my brother and I would go for the stuffed ones. Mommy used pork for peppers, sometimes combining it with minced beef, important for this recipe is not to use very fatty meat, the proportion would be somewhere around 80% meat and 20% fat for some tasty stuffed peppers.

The pepper recipe with sauce is very simple, it is important to use the best quality ingredients. I do not recommend you to buy already minced meat, it is best to buy fresh meat and chop it at home or ask it to be minced on the spot, so we know exactly what we put in our stuffed peppers. Bell peppers must be medium, if you have them in the garden or you find them in the market, you are more than lucky, they will surely have an absolutely wonderful taste.

Stuffed Peppers & # 8211 Ingredients (7 Medium Fat Peppers)

  • 600 g minced pork, not very fatty
  • 7 medium bell peppers
  • 1 medium white onion
  • 50 g rice with round grain + 4 tablespoons water
  • 1 tablespoon chopped dill
  • 1 tablespoon grated chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon small pepper

Stuffed pepper sauce & # 8211 Ingredients

  • 1 small bell pepper
  • 1 small white onion
  • 100 ml of tomato juice
  • 400-500 ml of water
  • salt

Peppers stuffed with meat & # 8211 Preparation

Here is my mother-in-law's first secret for meat peppers.

  • Put the rice in a small saucepan, add 4 tablespoons of water and simmer on low heat for about 1 minute, or until the rice absorbs all the water (about 1 minute). Then turn off the heat and let it cool.

  • If we follow this advice, the rice in the composition of the peppers will boil faster and will keep its shape. It's a great trick! You can also use it for sarmale, in cabbage leaves or beef leaves and for other stuffed vegetables.
  • Put the minced meat in a bowl, add the onion, dill and parsley, finely chopped, cold rice, salt and pepper to taste. Knead until you get a compact composition.

  • We cut the lid with peppers, we clean them of seeds and ribs. We wash them and place them on a grill, with the cut-out side down, so that they drain well.

The second secret, my mother's, is to make a small incision in the bottom of the peppers. In this way, the sauce enters the lower part of the peppers, so the meat and rice boil faster and evenly.

Stuffed peppers and sauce

Clean, wash the peppers, drain. Finely chop the onion, add the carrot given on the robot, then the rice and tomato paste. Leave it on the flame for 5-10 minutes. After the composition cools, season, add the meat and finely chopped greens.
Fill the peppers.
Cut the tomatoes in half, remove the core that I keep for the sauce, and cover the peppers with the tomato halves. I put the peppers in the pot, I add water, bay leaves, thyme sprigs, I put the flame on low heat.

I prepare the sauce: I put the tomatoes on the sieve, I boil them, I add the juice in which they boiled the peppers, I dissolve a spoonful of flour, I let them boil until they are homogenous, I add the cream, I let them boil until the sauce binds, sprinkle with greens. Serve over peppers.

Stuffed peppers, boiled in tomato sauce

We clean the bell pepper from the seeds, after we cut the lid very carefully. We will use that lid

Zucchini and peppers stuffed with tomato sauce

We wash the peppers, remove the lids (but keep them) and shake all the seeds. courgettes

Peppers stuffed with tomato sauce

Boil the buckwheat in salted water, then strain it. While the buckwheat is boiling, remove the stalk from the peppers and chop the onion and celery stalk. In a bowl, mix the minced meat, eggs, spices, buckwheat and psillium. With this mixture, we fill the already prepared peppers. Put 200 ml of boiling salted water in a pot and boil the peppers for 25 minutes. Meanwhile, put the olive oil in a pan and sauté the onion, add the celery and chopped tomatoes. Add from the juice in which they boiled the peppers, pepper, salt and let it boil. Season with psillium and put in a blender and mix until smooth. When the peppers have boiled, take them out on the plate and serve them with the tomato sauce.

  1. Tomato sauce can be replaced with Toman tomato soup, which is much more filling.
  2. Buckwheat can be replaced, according to your preferences, with quinoa, millet, or bulgur.

It can be consumed from stage 3, or from stage 2, if we replace the buckwheat with 10g fiber Plus Toman.