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Peppers stuffed with mushrooms

Peppers stuffed with mushrooms

The peppers are washed, cut in 2 lengthwise and cleaned of stalks.

The washed and cleaned mushrooms are finely chopped and put to harden together with the onion in a few tablespoons of olive oil. When the juice left by the mushrooms has decreased, add the chopped chicken breast and, stirring vigorously, homogenize the composition. Add a little water and rice and bring to a boil. Leave to cool. During cooking, the taste of salt and pepper matches.

In the cooled composition put the finely chopped parsley and the egg. It is homogenized.

Fill the peppers with this composition. They are placed in the Roman vessel previously kept in cold water. Sprinkle with thyme and mozzarella. Add a cup of water and bake on medium heat for about 1 hour.

Serve hot with sour cream.


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 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.


I had the peppers in a jar, put in the winter. I haven't made my mother's recipe yet, so I can't brag, but you can make fresh peppers and they're just as delicious.

Wash the rice well. The lentils are put to swell, 1/2 hour, then to boil. A few waters change. The cooking time varies.

Cut the mushrooms and zucchini into cubes, grate the carrot. Put a little oil in the pan and add the mushrooms, sauté, then add the carrot and 250 ml of water. When it boils, add the rice, salt, and halfway through the cooking, the zucchini. You don't have to boil the rice until it's ready. Then add onions, finely chopped greens and pepper. Add the lentils and mix gently. Fill the peppers with this composition. Put in a bowl, add tomato juice and leave in the oven for 20-30 minutes on low heat.


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Peppers stuffed with soy and mushrooms

* 4 pieces of bell pepper
* 120 g textured soybeans (diced)
* 100 g mushrooms (canned)
* 80 g of rice
* 1 carrot
* 2 onions
* 40 ml oil
* a small eggplant
* 2-3 tomatoes
* salt
* pepper
* thyme
* a dill tie
* 2 tablespoons of broth.

1. Boil soybeans, then remove from water and drain.
2. Peel the vegetables, wash them, then grate the carrot and eggplant, and peel the tomatoes and cut them into cubes.
3. Remove the lid (top) of the peppers, cleaning the stone stalks and the slats inside.
4. Sting at the bottom to let the juice circulate when boiling through them.
5. The soy is given through the mincer, together with the onion cut in four and with the previously cleaned mushrooms.
6. The pasta thus obtained is cooked in hot oil, then the carrot and eggplant are added.
7. Leave it on the fire for another 15 minutes.
8. Stir occasionally with a wooden spoon.
9. Then add the tomatoes and leave for another 10 minutes on the fire.
10. The washed and well drained rice is simmered for 5 minutes in the hardened vegetables, then quench everything with water (twice the amount of rice).
11. Season to taste with salt, pepper and thyme and add the chopped dill.
12. Leave on low heat until the rice is swollen, then set aside, somewhere cold.
13. Fill the peppers with this composition, covering them with a slice of tomato.
14. Then place in a bowl high enough, vertically, as close as possible, so as not to overturn when boiling.
15. Pour the water in which the broth was diluted on top, exceeding the level of the peppers by about a finger.
16. Boil for 40 minutes on low heat.
17. Good appetite!


How do I prepare the recipe for soft and fluffy buns, filled with mushrooms?

1. Knead the dough for the first time. Sift flour, add dry yeast, sugar, water and salt and knead a dough. Gradually add the oil, continuing to knead. Knead the dough, 20-30 times.
2. Knead for about 10 minutes, not much, but slamming the dough, you will see that it becomes finer. Cover with a napkin or cling film and leave to rise.
3. Now we make the mushroom filling. The mushrooms are cleaned, the bottom of the foot, which has soil, is cut, and it is washed with a stream of cold water, very quickly. They are placed on a thick napkin, so as not to absorb water. Cut into cubes.

Soft and fluffy buns, filled with mushrooms

4. Put the oil (OR BUTTER IF YOU DO NOT FAST) in a pan, add the diced onion and let it simmer, stirring constantly, for 3-4 minutes. We don't fry onions, just to make them slightly translucent.
5. Add the mushrooms, garlic and a pinch of salt, taking 3 fingers. Put the lid on, reduce the heat and leave for 10 minutes, stirring occasionally. The mushrooms will leave their water, so everything will suffocate nicely.
6. When the liquid has dropped, turn off the heat, adjust the taste of salt and pepper and leave to cool.
7. After cooling, add the chopped greens and mix.
8. The dough has risen enough, it is turned over on the table and it is broken into 15 equal pieces. Make balls that are left to rise for 10 minutes.

Soft and fluffy buns, filled with mushrooms

9. Flatten each ball by hand and place the filling in the middle.
10. Join the edges and return the ball shape.
11. Place in a tray lined with baking paper, with the lid down. Above be the smooth part. Leave to rise again for about 20 minutes.
12. Grease the buns in plenty of warm water so that they do not have a thick skin.
13. Bake in the preheated oven at 160 degrees, fire up and down (minimum fire in gas ovens) for 10 minutes, then increase the heat to 180 degrees until the end. Baking takes 25-30 minutes.
14. When they are red and beautiful, take them out on a grill or on a thick napkin, grease them with warm water on all sides and leave them to cool. In this way the shell will be fine, thin, not hard and thick.

Tips from Gina Bradea

-You can use onions and green garlic, not dried.

-If you like it more spicy, you can use finely sliced ​​hot peppers.

-In the filling you can also add bell peppers, sun-dried tomatoes, a drop of nutmeg, thyme, cheese bag cheese if you are not fasting & hellip


Peppers stuffed with soy and mushrooms

* 4 pieces of bell pepper
* 120 g textured soybeans (diced)
* 100 g mushrooms (canned)
* 80 g of rice
* 1 carrot
* 2 onions
* 40 ml oil
* a small eggplant
* 2-3 tomatoes
* salt
* pepper
* thyme
* a dill tie
* 2 tablespoons of broth.

1. Boil soybeans, then remove from water and drain.
2. Peel the vegetables, wash them, then grate the carrot and eggplant, and peel the tomatoes and cut them into cubes.
3. The caps are removed from the lid (upper part), cleaning the stone stalks and the slats inside.
4. Sting at the bottom to let the juice circulate when boiling through them.
5. The soy is given through the mincer, together with the onion cut in four and with the previously cleaned mushrooms.
6. The pasta thus obtained is cooked in hot oil, then the carrot and eggplant are added.
7. Leave it on the fire for another 15 minutes.
8. Stir occasionally with a wooden spoon.
9. Then add the tomatoes and leave for another 10 minutes on the fire.
10. The washed and well drained rice is simmered for 5 minutes in the hardened vegetables, then quench everything with water (twice the amount of rice).
11. Season to taste with salt, pepper and thyme and add the chopped dill.
12. Leave on low heat until the rice is swollen, then set aside, somewhere cold.
13. Fill the peppers with this composition, covering them with a slice of tomato.
14. Then place in a bowl high enough, vertically, as close as possible, so as not to overturn when boiling.
15. Pour the water in which the broth was diluted on top, exceeding the level of the peppers by about a finger.
16. Boil for 40 minutes on low heat.
17. Good appetite!