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Zucchini and peppers stuffed with tomato sauce

Zucchini and peppers stuffed with tomato sauce


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

We peel the zucchini, cut them into two or three pieces (depending on how big they are) to have about the same size as the peppers.

We dig them inside with a teaspoon but we leave a base for them.

Peel an onion and finely chop it.

Peel a squash, grate it and squeeze the juice.

We clean the donut, we make it in the blender.

Heat the oil in a saucepan, add the onion and simmer for a few minutes, then the carrot.

After they have softened a little, add the tomato paste and leave it on the fire for about 1 minute, then let it cool a bit.

Wash the rice in 2-3 waters and drain it well.

In a bowl put the rice, onion mixture, minced meat, mashed donuts.

Mix well, season with salt, pepper, paprika, thyme.

At the end, add the chopped parsley and green dill, the egg and incorporate them well.

Using a teaspoon, fill the peppers and zucchini.


We cover the peppers with their lids, and we put slices of tomatoes on the pumpkins.

On the bottom of a pot we put vine leaves, a few sprigs of dill, we place peppers and zucchini and a few slices of tomatoes. Place another row of peppers and zucchini on top if the pot is not very wide to fit all in one row.

Place slices of tomatoes, vine leaves on top and cover with water to cover them all.


We put them on low heat, cover them and let them boil.

We taste them and when they are well penetrated we take them from the stove.

Tomato sauce:

We cut the tomatoes into small cubes.

In a saucepan put the oil with the tomatoes.

When it starts to boil, season with salt, pepper and flavor with basil and oregano.

We leave it on the fire for 5 minutes and it is ready.

We place the pepper and pumpkin on the plate and put a little sauce on top.

Have a good appetite and if you like it, serve it with a little sour cream!


Pumpkin and pepper stuffed with tomato sauce - Recipes

This time a very simple dukan recipe, but a very good appetizer. It can be eaten cold and packaged when you are at work. In addition, it has seasonal vegetables that give it a special taste and make it very pleasant.

Cruise Phase (PL), Consolidation, Definitive Stabilization

- 2 bell peppers (green or in combination with green / red)

- salt, pepper, oregano, basil

- 1 sliced ​​tomato for decoration.

Preparation: Zucchini and peppers are cut into thicker slices and placed in the cake pan (9 × 22 cm is mine). Season with salt, pepper, oregano and basil. In a separate bowl beat the eggs and mix with the yogurt. The resulting composition is poured over the vegetables and stir a little to enter everywhere. Decorate with slices of tomato and place in the oven heated to 180 degrees for about 40-45 minutes. It is consumed hot or cold, according to preferences.


Stuffed peppers, tomatoes and zucchini

1. Finely chop the onion and put it in a tablespoon of oil.
2. Let it soften a little and then let it cool a little.
3. Put the slightly boiled rice (2-3 boils), meat, egg and tablespoon of pasta, salt, paprika, pepper.
4. Mix the composition well and start preparing the vegetables.
5. Cut the washed zucchini in half, then use a teaspoon to remove the middle.
6. Wash the bell pepper, cut it around the tail with a sharp knife (then push the back inside, then remove it with seeds).
7. Do the same with the tomatoes.
8. When the vegetables are cleaned, fill them with the meat composition and sprinkle them with a little flour.
9. Put the vegetables in the bowl and cover them with water.
10. Put the dish in the oven and let it boil.
11. When they are almost ready, add the remaining spoonful of tomato paste.
12. Let it boil for a while and at the end add the finely chopped parsley.


Zucchini stuffed with chicken breast and bean pods

Put a saucepan of water on the fire, along with a teaspoon of salt.

Remove the mustaches from the sheaths, wash and put them in boiling water. Leave it there for about half a minute, then take it out and let it cool.

Wash the chicken breast, cut into large pieces and chop on a food processor, then cook in 5-6 tablespoons of oil with a little salt and paprika.

Onions are peeled, washed and chopped.

Peel a squash, grate it and squeeze the juice.

The seeds of Kapia pepper are removed, then washed and chopped.

Scalded sheaths are finely chopped.

Put all these vegetables over the chicken breast, together with the dried herbs (a little thyme, thyme, basil and parsley) and a glass of water and let it boil.

After the water drops, wash the rice and put it over the vegetables, then add 250 g of washed tomatoes, cleaned of tails and given by the robot. Boil the composition until it drops.

Turn on the oven to heat.

The halves of the zucchini are placed in a pan with 100-150 ml of oil, sprinkled with salt and filled with the composition of vegetables and chicken breast. In the pan, add a little salt, 250 g of washed tomatoes, cleaned of tails and given by the robot, then fill with water to the mouth of the pan. Cover the zucchini with aluminum foil and put the pan in the oven.

After the pumpkins have penetrated, remove the foil, and add grated cheese over the pumpkin, and in the pan add two fresh basil leaves, a bay leaf and a few black peppercorns. Put the pan back in the oven until the cheese melts.

Zucchini stuffed with chicken breast and bean pods are served with chopped green parsley.


Peppers stuffed with pumpkin

In a saucepan, heat the finely chopped onion, grate the carrot in a little olive oil, add the finely chopped peppers. Stir and let it cook for 2-3 minutes with the onion, add canned tomatoes, tomato paste, 1 cup of water.

Peeled zucchini, chop them into cubes and add to the pan, enough water to contain the zucchini, spices to taste, let it boil for approx. 5 min.

Add the rice, dill, bay leaves and stir from time to time until the juice decreases.

Let it cool, add the parsley at the end.

We clean the peppers and scald them a little enough to soften them.

We fill the peppers with the composition, we pass them through the flour and we place them in the tray (we put vine leaves on the bottom of the pot), we cover them with water and we let them boil over low heat.


Stuffed Zucchini, in Wine Sauce

Wash the pumpkins well and wipe them. You can use them with the peel or remove it, using a vegetable peeler. Cut them into suitable pieces in length and remove the core with seeds with a teaspoon.

Wash and drain the rice.
Chop the onion and grate the carrot, then fry them in a little hot oil until the onion becomes glassy. Add the minced meat. Saute everything until the pieces of meat come off and begin to leave their juices.

Add the rice and continue to cook until it becomes transparent.
Put the basil, 2 tablespoons tomato paste, 1 teaspoon thyme and mix well. Season with salt and pepper to taste. Remove from the heat and leave to cool.

Incorporate the beaten egg and fill the zucchini.
Place them next to each other in a heat-resistant dish.
Dilute the remaining tomato paste with soup, wine, add the rest of the thyme, a little pepper and pour over the stuffed zucchini.

Cover the heat-resistant dish with aluminum foil and bake in the preheated oven for about 20 minutes at 170 degrees or until the zucchini and meat are almost done. Remove the foil and put it back in the oven for another 10 minutes until the sauce is slightly thickened and low.

Serve hot, along with sour cream and / or hot peppers, optional.


  • 25 ml oil
  • 1 onion
  • 2 cloves of garlic
  • 500 grams of zucchini
  • 130 grams of bell pepper
  • hot pepper sauce
  • 400 grams of tomatoes
  • 4 fish fillets
  • 1 sliced ​​lemon
  • oregano
  • salt
  • pepper.

In a pan, melt the butter. Add chopped onion, garlic, zucchini, red pepper, oregano, salt, pepper and hot pepper sauce. Mix everything well and leave on the fire for 5 minutes, until the ingredients soften.

Add the tomatoes and leave them on the fire until they boil. After boiling, leave the composition on the fire for 10-15 minutes, until the sauce becomes thick.

Put the fish slices in the composition. Add salt and pepper. Cover the pan with a lid and leave everything on the fire for 10 minutes.

When the fish has boiled enough, transfer it to the trays. Then let the sauce boil for a few minutes. Pour a few tablespoons of sauce over the fish slices.


Linguine with pumpkin and lemon sauce

It is not for nothing that it is said that everything that is good and tasty makes you fat! And when it comes to pasta, who doesn't.

Pasta with pesto sauce and shrimp

When you want to cook something more sophisticated, but still quick to prepare, try pasta with sauce.

Pasta with asparagus, eggs and parmesan

Pasta always gets us out of trouble when we don't feel like cooking, but we still have to prepare.

Pasta with chicken, mushrooms and avocado

Did you know that you can add avocado to pasta? Avocado is not an ingredient you can.

Linguine with pumpkin and lemon sauce it is a summer food, perfect for the food package, as a packed lunch, at work and ideal for dinner. They are easy to prepare and are very tasty.

You are on dietetik.ro, the place where you can find out how to live healthy and what diets suit you!

Instead of linguine you can use spaghetti, but any kind of pasta works just as well. Our recommendation is to choose pasta made from whole wheat. To make linguine with pumpkin and lemon sauce you need about 400 grams of pasta, three bigger but fresh pumpkins, two cloves of garlic, peel and juice of one lemon, a teaspoon of powdered lemon hot peppers (or sweet, to your liking), fresh basil leaves, three tablespoons of oil and four tablespoons of grated Parmesan cheese.

The ingredients are for four servings. Start preparing linguine with pumpkin and lemon sauce by cooking the pasta according to the instructions on the package.

During this time, grate the zucchini through a large grater, finely chop the garlic, grate the lemon peel and squeeze the juice. Heat the oil, add the zucchini and garlic and cook for a few minutes. The pumpkins are tender and become very tasty in a few minutes. Add salt and pepper, lemon peel and add hot pepper powder, then the basil leaves and keep on the fire for a few more minutes. Quench everything with lemon juice. Set aside and add the grated Parmesan cheese. Mix lightly and put everything over the pasta.

Season with salt, add more pepper, if necessary, and decorate with fresh basil leaves. Linguine with pumpkin and lemon sauce are ready and delicious!

A serving has about 350-400 calories depending on the type of pasta you use.


Bell peppers and zucchini they will be cleaned before being filled as follows: the back of the peppers will be cut with a sharp knife, and the ribs and seeds will be removed with a teaspoon.

In order to avoid a bitter taste of the peppers, they will be boiled in a pot with hot water and a pinch of salt (about 1 minute), then they are left to drain and cooled in a strainer.

Pumpkins are they will wash, then they will be cut in 2-3 lengths (trying to make the sliced ​​zucchini pieces equal to the height of the peppers) and digging with a teaspoon all around (taking care not to pierce the walls of the zucchini, leaving a thickness of about 2 cm).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The obtained core will be used for the filling.

Mushrooms fresh peel and cut into small pieces.

Onion peel and finely chop.

In a Teflon pan with hot oil, add the hardened onion (not fried for about 2-3 minutes), stirring with a spatula until translucent.

Over the sautéed onion, add the mushrooms to cook for about 10 minutes, then the washed rice, tomato paste (leaving it on the fire until a homogeneous composition is formed for about 15 minutes - without liquid).

Leave the composition to cool, then add finely chopped greens, sliced ​​garlic and breadcrumbs (which will help bind the composition).

With this composition, both the bell peppers and the zucchini will be filled, putting a lid on sliced ​​tomatoes.

In a round, deep saucepan (diameter 24 cm) lined with finely chopped tomatoes and a tablespoon of oil, place the stuffed bell peppers and zucchini.

Cover with warm water (exceeding at least 2 cm above the peppers) and simmer on low heat for about 50 minutes.

Towards the end for an appetizing appearance, the pan with stuffed peppers and zucchini will be placed in the preheated oven at 190 degrees for about 15 minutes, over which the tomato juice was added.

Peppers and zucchini warm will be served with sour cream and greens.



Comments:

  1. Byram

    I am also worried about this question.

  2. Nigrel

    the remarkable phrase



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