Traditional recipes

'' Jumi-juma '' stuffed peppers

'' Jumi-juma '' stuffed peppers

Wash all the vegetables. Peel the carrot and put it on the small grater. Peel the onion and chop it finely with a knife, as well as the garlic. the seeds inside. Grow with the tip of the knife a small hole in the bottom of the peppers. we will use the sauce so it is not thrown away but kept in a bowl.

Heat the chopped onion, grated carrot in a little hot oil and then add the garlic and minced meat. Mix and when it is almost ready, add the boiled rice separately and heat a little more. Add salt, pepper and a curry powder. Then put the pan aside to when it has cooled a bit, add the melted cheese / beaten egg (I made half with egg and half with cheese in 2 different bowls). Add the finely chopped greens. Mix well. Then fill the peppers and tomatoes.

Place on the bottom of a saucepan. Make a sauce from the remaining tomato core with a little broth and spices, a bay leaf and a tablespoon of oil. Add the juice in which we boiled the rice. Pour the sauce over our peppers and tomatoes. Put in the oven to brown well and serve with sour cream and greens!

Good appetite! I really liked the halves!

Serve fasting stuffed peppers in tomato sauce

I kept saying that the aroma of stuffed peppers is something that takes me back in time, it brings me to my grandparents' house from childhood. I'm glad that my family is also fond of stuffed peppers! I served these peppers filled with fasting with a lot of sauce and sprinkled with chopped greens.

They look great and their taste is great! The rice filling with seasonal vegetables is well cooked and very tasty. The shells of the peppers are very fragrant from the fact that I browned them a little before boiling. We ate them with fresh bread.

If you are a lover of stuffed peppers then I recommend you too The recipe for peppers stuffed with baked meat & # 8211 see here.

Or that of stuffed pepper soup made with whole peppers & # 8211 see here.

I hope you enjoyed this one simple recipe for fasting stuffed peppers (vegan recipe) and that you will try it as soon as possible !!

Transylvanian stuffed pepper soup. Step by step recipe!

As you probably already know, I am Moldovan. I was born and raised in Moldova and, as such, most of the recipes on the blog somehow reflect this origin. But I also like dishes specific to other areas and I even tried to make some of them.

I even promised you some time ago that you will also find here traditional Transylvanian recipes. I have already published the goulash recipe (see here) or the beaten bean recipe (see here). Well, today I'm going to tell you how it's famous stuffed pepper soup.

It's just that I won't actually tell you, we have a guest who will do this for me, for you. My dear friend from Căsuța Laurei is a perfect housewife and she knows how to cook Transylvanian recipes, from the area where she lives, that is from Sibiu.

There are many variants of this recipe, especially since Transylvania is a complex region from a gastronomic point of view and each corner has its own specificity. As well as the other regions of the country, let's face it.

Laura's version is the one made with yolk but you can also put cream directly on the plate. It depends on everyone's tastes or how they used to do it at home. To make such a stuffed pepper soup, Laura recommends us to use peppers from the small ones, no bigger than the palm bridge.

As it is difficult to assess the exact amount that will fit in the peppers, because it depends on their volume, she recommends that we have a little more meat than we thought we would need. What we have left can be used to make 2-3 meatballs that we can add to the soup, next to the peppers.

Peppers stuffed with tuna. Recipe

The classic recipe for stuffed peppers can be found everywhere. The smell of peppers stuffed with meat and boiled in tomato juice delights our senses and makes us crave gourmets. How about a new and delicious recipe: peppers stuffed with tuna. It is quick and easy to prepare. Something fast, easy to prepare and unusual at the same time for a light dinner. Peppers can be filled with different products that you have in the fridge, according to everyone's imagination. How to prepare peppers stuffed with tuna.

Ingredients peppers stuffed with tuna

1 medium pepper for the filling mixture

100 grams of preserved corn

2 tablespoons pitted olives

2-3 sprigs of green onions and dill

Cut the bell peppers in half so that both sides remain with the tail. Peel a squash, grate it and squeeze the juice.

In the meantime, we are preparing the filling. Tomatoes, 1 pepper, cheese and onion are cut into small cubes. Mix all ingredients in a bowl.

Add to them 2 tablespoons of capers, 2 tablespoons of chopped olives and 100 grams of corn. Mix everything and season with salt and pepper to taste.

Then, place the pepper halves in a bowl that can be rolled. Fill the peppers with 2 tablespoons of chopped tuna, each. Place the vegetable filling on top. At the end, sprinkle with bread crumbs, crumbled. Sprinkle the peppers with a little oil and put them in the preheated oven at 200 ° C for 20 minutes, until the peppers are well cooked.

First we prepare the filling for the Pepper recipe stuffed with vegetables and rice.

Bring a pot of water to a boil, and when it starts to boil, add a teaspoon of large salt and mix to dissolve. Let the water reach the boiling point again and add the frozen Mexican vegetables.

Rinse the rice and add it over the Mexican vegetables every 10 minutes. Let the rice boil until it absorbs all the soup and season it with a little dried thyme, salt and pepper. Let the rice with the Mexican vegetables cool.

We cut the stalks of the peppers, we remove the ribs and the seeds with a teaspoon, then we rinse them. We fill the peppers with the mixture of vegetables and rice and place them in a large bowl. Pour the tomato juice over them, add the hot pepper jam and add a little more water, so that the peppers are lightly covered.

Boil the stuffed peppers in the tomato sauce, over medium heat, until they start to penetrate. Since the filling is already prepared, in 15-20 minutes the peppers are cooked. Season the sauce with salt, pepper and basil leaves, and after turning off the heat, add the chopped green parsley.

It is a fast, tasty and filling food!

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Stuffed peppers, fasting. THE RECIPE of the nuns from the Prislop Monastery

That's how you make the tastiest stuffed peppers. I'm ready in 30 minutes!

On the Facebook page dedicated to the Prislop Monastery, the nuns offer the faithful fasting recipes cooked directly at the monastery.



7 bell peppers
1 pepper
2 carrots
2 onions
150 g of rice
3 tomatoes
pepper, salt
50 ml oil
1 tablespoon flour
1 teaspoon of vegeta

The peppers are washed and cleaned of the seed rind. Remove the seeds from the stalk and stop for the lid. Separately prepare the vegetables, onion and pepper, chop into strips, grate the carrot. Heat the oil in a pan, sauté the vegetables, add the rice, add the tomato pulp and leave it on the fire until it gets a good consistency to fill the peppers. At the end, add salt, pepper to taste. Fill the peppers and place them in a taller saucepan. Add warm water and a few slices of tomatoes. Add a teaspoon of vegeta to taste and simmer the peppers. Towards the end, dissolve a tablespoon of flour in water and add to the sauce. I'm ready when the juice has dropped and the peppers have boiled. Add finely chopped greens. Serve hot with sauce.

Video: Cooler - Jumi-Juma (January 2022).