Traditional recipes

Peppers stuffed with chicken in tomato sauce

Peppers stuffed with chicken in tomato sauce

It is the season of stuffed peppers, so this time I filled them with chicken and at the same time I tested the new spices from Delikat with 100% natural ingredients. For this recipe I used "Mixture of herbs and paprika", "Spices for chicken", "Rosemary", "Oregano", "Marjoram", "Black peppercorns" and "Paprika".
Everyone who tasted my stuffed peppers praised the meat composition and I was very proud. I finally revealed my secret to them: I used spices for chicken from Delikat. They contain salt, spices in varying proportions (paprika, garlic, cayenne pepper, turmeric, coriander, cumin, pepper, anise, fennel, ginger, larch root, allspice, fenugreek seeds, cinnamon, nutmeg, cloves) and sunflower vegetable oil. I also used the mixture of herbs and paprika from Delikat, which consists of paprika, mustard flour, parsley, onion, garlic, chives, oregano, black and white pepper, cane sugar, sea salt , red bell pepper and extra virgin olive oil. I also added a little rosemary.
For a tasty sauce I used "Oregano", "Maghiran", "Black peppercorns" and "Paprika" from Delikat.
I recommend the new Delikat spices with 100% natural ingredients to obtain tasty dishes.

  • Pfor stuffing peppers:
  • 600 g chicken muscle
  • 1 large onion
  • 1 tablespoon top with a mixture of herbs and paprika from Delikat
  • 13 g spices for chicken from Delikat
  • 50 g of rice
  • 1 or
  • 2 tablespoons tomato juice
  • a little dried rosemary from Delikat
  • The other ingredients:
  • 7 bell peppers
  • 1 tablespoon flour
  • 2 large onions
  • the water
  • 300 ml tomato juice
  • 1 bay leaf
  • a little dried oregano from Delikat
  • a little dried marjoram from Delikat
  • a little dried basil
  • a few black peppercorns from Delikat
  • 1 tablespoon paprika from Delikat
  • 1 bunch of green parsley

Servings: 7

Preparation time: less than 120 minutes

RECIPE PREPARATION Peppers stuffed with chicken in tomato sauce:

Wash the chicken muscle and cut the pieces.

Peel onions, wash and chop.

The chicken muscle, onion and a spoonful of herbs and paprika from Delikat are put in the food processor and chopped. Transfer the mixture to a bowl, add the chicken spices from Delikat, the rice (washed), an egg, two tablespoons of tomato juice and a little dried rosemary from Delikat. Mix everything and add salt (I didn't put it anymore because the chicken spices from Delikat also contain salt, but according to my taste it seemed like a little more was needed).

The peppers are washed and cut carefully, removing the spine and seeds. Fill with the meat composition and sprinkle a little flour at the end, this acting as a lid. Place in a saucepan and add enough water to cover them. Boil and, if necessary, add more water during boiling.

After the peppers have boiled, add the tomato juice, bay leaf, a little dried oregano from Delikat, a little dried marjoram from Delikat, a little dried basil, a few black peppercorns from Delikat and a tablespoon of paprika. of the Delicate. Let it boil for a few more minutes until the sauce decreases, then turn off the heat and add the green parsley (washed and chopped).


Peppers stuffed with chicken (2.0 kg)

Contains: minced chicken, peppers, rice, onions, tomato sauce. About 6-8 servings.

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Contains: minced chicken, peppers, rice, onions, tomato sauce. About 6-8 servings.

Order the stuffed peppers and we prepare them to your taste. Call and customize your order. The food is delivered in a sealed, disposable container.


  • 1 kg of chicken,
  • 4 larger onions,
  • 4 carrots,
  • 2 bunches of parsley and dill
  • 1 cup rice (200 g)
  • salt, pepper, oil and tomato juice (I had homemade kapia pepper broth).

How do we prepare the recipe for peppers stuffed with minced chicken?

How to proceed: first I puffed the rice a little after washing it.

I put a pot with 2 tablespoons of oil and then I put the chopped onion and 50 ml of water, I let it simmer a bit and then I added the carrots given through the grater.

I mixed well and let the onion + carrots soften and then I added salt (to taste) pepper, parsley and chopped dill.

I let it cool a bit and I added the rice, kapia broth and finally the meat.

We mixed and now we start making stuffed peppers.

In the meantime I cleaned the peppercorns and washed them.

On the bottom of the pot I put a little thyme, the tails of parsley and dill. We fill the peppers and on the lid I used slices of tomatoes. You can of course also use the caps of the peppers.

Put them in the pot and put water + borscht (I fill borscht at home, I don't like the one from the store) + salt, tomato juice.

Mix well and pour over the peppers to cover them. Let it boil slowly.

I let it boil for about two hours.

They can be served with sour cream, hot peppers and polenta, as you prefer. I'm a good man.

The average grade given by the jury for this recipe is 9.

Recipes with Gina Bradea & raquo Recipes & raquo Peppers stuffed with minced chicken and rice, step by step recipe


Cristina's world

I think I said on another occasion that peppers stuffed with meat are my favorites. My grandmother, God forgive her, made them a wonderful rosehip sauce and they were so good I could barely stop eating.
I had a craving for stuffed peppers, I had ingredients to bury something conforming and similar, so I started working.
This recipe is in accordance with the Dukan diet - PL days. It would have been in line with the Montignac diet - phase I if we did not add carrots to the meat composition.

Ingredient:
- 400g chicken breast
- 1 onion
- 1 carrot
- 1/2 can of diced tomatoes in broth
- salt and ground pepper
- 12 bell peppers, not too big
- 2 bay leaves
***S.O.S:
- 2 tablespoons tomato paste
- 1/2 can of diced tomatoes in broth
- ground pepper
- 1 tablespoon sweetener

I minced the meat together with the onion and the carrot. Over it I added the diced tomatoes in the broth and seasoned with salt and ground pepper. I stuffed the obtained composition in peppers cleaned of stalks and seeds.

I placed the stuffed peppers in a saucepan and poured enough water to cover them a little. I added the bay leaves and a little salt, covered them with a lid, then let them simmer for an hour.
In the meantime, I prepared the sauce.
In a saucepan I put the tomato paste and I hardened it a little on low heat. I added the diced tomatoes in the broth, ground pepper and the sweetener, I mixed well and let it simmer for about 10 minutes.
I served the stuffed peppers hot, along with the sweet tomato sauce.


Peppers stuffed with chicken in tomato sauce - Recipes

You need:
(for 4 servings)

100ml tomato juice
spices (salt, pepper, thyme) to taste
2 tablespoons white flour


For the filling :

8 peppers
400g pork or pork and beef
100g round grain rice
1 or
2 carrots
1 onion
200ml tomato juice

4 tablespoons oil
spices (salt, pepper, green parsley, green tarragon) to taste

With this composition, fill the peppers with a teaspoon, leaving little space in the mouth of the peppers so that the composition does not come out when the rice swells. For the sauce, dissolve the flour with the water in which they boiled the peppers, put as much water as you can from the pot. Pour all the well-mixed liquid into the pot with the peppers.

Peppers stuffed with veal

We chop the meat with the meat grinder or the food processor, each with what it has. I also use the robot for onions. In a bowl, mix the meat, chopped onion, well-washed and drained rice, salt, pepper and chopped parsley.
We wash the peppers, cut the top and dig out the seeds.
We fill each pepper with the meat composition.
Put the stuffed peppers in a heat-resistant dish, cover with water, add a little salt to the water, put the lid on and put in the preheated oven at 180-190 degrees for an hour.
Meanwhile, prepare the sauce.
Put in a bowl 2-3 tablespoons of oil and mix with 2 tablespoons grated flour. Gradually add the tomato juice and stir to form lumps, then put on the fire. (I try to avoid frying the oil especially with flour, but if you want you can heat the oil with flour first then add the broth).
Add a little salt and two tablespoons of sugar to the sauce and simmer for 15 minutes until thickened. Stir occasionally so that it does not stick to the bottom of the bowl. Add the chopped basil and simmer for another 5 minutes then turn off the heat.

Remove the boiled stuffed peppers from the water with a spoon, let them drain and put them in the tomato sauce.


Peppers stuffed with chicken and cheese

If you like stuffed peppers and you want to try a different but very good recipe, I recommend peppers stuffed with chicken and cheese.

It is a lighter version than the traditional recipe with pork and beef and does not contain carbohydrates because its composition does not include rice or a substitute for it.

Chicken is easier to digest and is recommended when following a diet and cheese will provide you with calcium and a number of other essential nutrients.

And if you want to keep your calorie intake low, then you can choose a less fatty cheese. In the end, you will get a delicious dish, and when you pass in front of the mirror you will not look at your waist with guilt.

Ingredients for peppers stuffed with chicken and cheese:

4 bell peppers, red (they can also be yellow or green, if you like more)

1 half kg of cooked chicken meat (can be boiled or baked)

230 grams of cream cheese at room temperature

200 grams of soft cheese, grated

2 tablespoons cumin seeds, ground

1 half teaspoon of salt

Fresh, chopped coriander for decoration (optional).

Method of preparation:

Preheat the oven to 175 degrees Celsius. Grease the pan in which you will cook with a little oil.

Cut the peppers in half and clean them of seeds, then place them in the pan.

In a large bowl, mix the chopped chicken with cream cheese, soft cheese, chopped hot pepper, chopped cumin seeds, salt and salsa sauce.

Fill each half of the pepper with the mixture obtained and, if you like, garnish with freshly chopped coriander leaves.

Cover the tray with aluminum foil and put it in the oven for 35-40 minutes.


Peppers stuffed with sour cream sauce

Ingredient:

  • 1 kg of peppers
  • 500 gr minced meat
  • 150 g of rice
  • 5 tablespoons sour cream
  • 200 ml of tomato juice
  • a suitable onion
  • 5 tablespoons oil
  • salt
  • pepper
  • paprika

Method of preparation:

Peel an onion, wash it, wipe it, finely chop it and put it to harden, in oil, over low heat. When it becomes glassy, ​​add a pinch of paprika, mix and remove from the heat. Remove the cocoon (spine) by pressing the tail down slightly, then carefully remove it so that it does not break and clean the seeds left inside. In a bowl put the meat, rice washed and drained well, seasoned onion, season with salt and pepper to taste, and mix well. Put a teaspoon of the meat composition inside the peppers, so that there is not too much composition so that it does not crack, because the rice swells. Place the peppers in a large pot, pour the tomato juice, fill with enough water to cover them, sprinkle with a pinch of salt and simmer until the peppers are soft and the composition is cooked. Then add the cream and let it boil for another 2-3 minutes.


Juicy and super tasty: Peppers stuffed with turkey meat

There are certain dishes that are never lost. Such as stuffed peppers. Juicy and super tasty, they feed an entire family.
There are hundreds of ways to prepare and you never get tired of them.

This time I made peppers stuffed with turkey. It is a good, dense meat, without much fat and tolerated even by children.

Eating peppers stuffed with turkey meat is healthy, nutritious, economical and delicious. An enticing blend of vitamins, minerals, fiber and protein.

Making stuffed peppers is not difficult even for beginners in cooking.

In this version are peppers stuffed with minced turkey meat and cooked on the stove.

I had 1 kg of minced turkey meat, 16 bell peppers, 2 large onions, 5 tablespoons rice, dried thyme, 1 tablespoon tomato paste, salt, pepper, 2 bay leaves, a bunch of parsley (for decoration) and about 300 ml of tomato juice to color the soup in which the peppers are boiled.

I usually make the sauce separately, so if I boil them in the juice, everyone can choose what to eat the peppers with: simple, with tomato sauce, with white cream-based sauce, with yogurt or just with sour cream.

I started with bell peppers. For each pepper I cut a lid where the pepper stalk is, and I cleaned it of seeds and ribs. I washed the peppers inside and out. I let them drain, mouth down.

If you want, keep the lids, if not, you can use pieces of tomatoes as lids.

I kept the pepper ones.

I did this: I finely chopped the onions and salted them a little, I hardened them in 5 tablespoons of oil, I continued mixing until the onion became soft and translucent.

I added the washed and drained rice, I mixed it well with the onion, I put a spoonful of tomato paste continuing the mixing, a cup of water and I mixed again, over low heat, until everything was incorporated and the rice was cooked a little.

I added thyme, pepper and salt. Taste as you put. Leave the composition to cool and then mix it well, well, with the meat.

You have the filling composition, you have the peppers ready. Everything has been simplified.

I filled the peppers, put them in a wide and deep pan. That's how I make sure they stay upright.

I put the water only up to the & # 8220buza & # 8221 peppers and among them the bay leaves for a discreet aroma.

I simmered them for about an hour, but when they were half cooked, I put the tomato juice.
To know when they are ready, prick a pepper with a fork and add extra flavor to the filling to see if the rice is cooked.

I made sure they were boiled, put out the fire and threw a handful of chopped parsley over them.

It already looks appetizing. It only makes my mouth water when I see the picture.
I couldn't help but try them. A generous serving of some juice is exactly what I need. I sprinkled some more thyme because that's how I like it.
And yogurt goes great with stuffed peppers. I'm just saying.
The peppers stuffed with minced turkey meat are really good, I could even say delicious.
If you want other stuffed pepper recipes, here are peppers with mushrooms or peppers with tuna


Modern kitchens with glass

Put the meat in a bowl and mix with the previously washed rice and the finely washed and chopped dill. Season with salt and pepper, and knead a few & # 160. Peppers stuffed with minced meat, served with tomato sauce. How to make peppers stuffed with minced meat and tomato sauce?

The recipe for stuffed peppers can be made in several ways.

Posts about the recipe for peppers stuffed with beef written by elenalasconi. This delicious meat dish will conquer you at once, and if you are in a hurry and want to cook something, the recipe below is perfect! Peel a squash, grate it and squeeze the juice. Unsubscribe from Mirela's Kitchen. As it grows you can choose a & # 160. Stuffed pepper is one of the favorite dishes of Romanians.

This is a high-calorie food, but with the right ingredients it can be & # 160. I really like dishes with sauces.

I only like peppers stuffed with meat with a sweet and aromatic sauce. This time I made a healthier version with & # 160. Bucharest, stuffed peppers. The traditional recipe for peppers stuffed in the oven for everyone's taste. There is a dinner option.

Cut the peppercorns so that they can be stuffed. Onions are cleaned, washed and cut. The classic recipe for stuffed peppers, maybe with small customizations, but I think they are successful. Peppers Stuffed with Beef at Mananci Home - Spend a Sunny Sunday away from the Kitchen and Free yourself from Cooking & # 10071 Order it. To prepare it & # 160. Peel a squash, grate it and wash it well.

I only use pork, but you can also use beef. In any case, today we find peppers stuffed with meat or not, in many European kitchens and with. The minced beef is mixed with the rice.

If you want to add flavor to your stuffed peppers, try this mixture of pork and beef. The recipe is extremely simple, & # 160. I propose the most dietetic and fragrant recipe for peppers stuffed with meat!

No rice, no much fat, with a delicious taste and a fragrance & # 160. Why soup and not stuffed peppers? In a large bowl, place the minced meat (you can only use pork or pork and beef), add salt, pepper, & # 160. INGREDIENTS: 5g mixed meat (2g pork, 1g beef, 2g chicken). Over time, I have learned to appreciate their taste, but I prefer those stuffed with beef or chicken and. This recipe for peppers stuffed with meat is a classic one. Read more & # 8230 Published on & # 160. Ingredients: bell peppers9gr minced beef1gr grisou1gr parmesan grated. You can use a mixture of beef and pork or whatever you want. INGREDIENTS: kg minced beef (I put) bell peppers tablespoon thyme broth, pepper, salt bind parsley onion rice.

Preparation for the recipe for peppers stuffed with minced meat. Over the years I have prepared a lot of recipes for stuffed peppers, although they are all delicious, I was impressed by this recipe because & # 160. From the same composition you can even make sarmalute wrapped in vine leaves or & # 160. Today we have on the menu beans, mixed salad, peppers stuffed with crabs, croquettes, squid, hake and beef. Add the beef and mix until smooth. Season the composition with salt and pepper to taste. Fill the pepper halves with & # 160. If you prefer, you can replace chicken with beef or even pork.

Try a stuffed pepper recipe - perfect for those who want to. In this way I replace the pork with beef and chicken, the oil excludes it & # 160. So, here is the right recipe for peppers stuffed with minced meat. Beef cannelloni.

PEPPERS FILLED WITH MEAT. Beat the mince well and fill the peppers. Sarmales can be prepared with meat from any animal - beef, sheep, rabbit, with breast from & # 160.


Peppers stuffed with veal and chicken

We chop the meat with the meat grinder or the food processor, each with what it has. I also use the robot for onions. In a bowl, mix the meat, chopped onion, well-washed and drained rice, salt, pepper and chopped parsley.
We wash the peppers, cut the top and dig out the seeds.
We fill each pepper with the meat composition.
Put the stuffed peppers in a heat-resistant dish, cover with water, add a little salt to the water, put the lid on and put in the preheated oven at 180-190 degrees for an hour.
Meanwhile, prepare the sauce.
Put in a bowl 2-3 tablespoons of oil and mix with 2 tablespoons grated flour. Gradually add the tomato juice and stir to form lumps, then put on the fire. (I try to avoid frying the oil especially with flour, but if you want you can heat the oil with flour first then add the broth).
Add a little salt and two tablespoons of sugar to the sauce and simmer for 15 minutes until thickened. Stir occasionally so that it does not stick to the bottom of the bowl. Add the chopped basil and simmer for another 5 minutes then turn off the heat.

Remove the boiled stuffed peppers from the water with a spoon, let them drain and put them in the tomato sauce.


Video: Μελιτζάνες με πιπεριές και σάλτσα ντομάτας. Greek daily recipes (December 2021).