How to cook stuffed peppers without meat: recipes, filling options. Stuffed peppers with vegetables How to cook peppers with vegetables

Stuffed peppers are not liked only by those people who simply cannot stand the smell and taste of this vegetable. The rest eat this dish with great pleasure. It is usually prepared with stuffing a la cabbage rolls: meat, rice, onions. However, not everyone likes the meat component. Sometimes, for one reason or another, some people need to know how to prepare a vegetarian version of such a dish. Well, the desire is natural, especially taking into account the popularization of a healthy lifestyle. Therefore, we will now tell you in detail how to make such stuffed peppers. The recipe (you can actually cook such a dish without meat), and more than one, will be presented to you below.

So let's begin. Without meat?

General principles

Don't think that peppers stuffed without meat won't be as tasty. Not at all. Quite the contrary. Still, the rice and meat filling, no matter how good it is, also becomes boring. And few people, by the way, know that this vegetable can be stuffed with other ingredients. Vegetables (with or without rice), mushrooms, buckwheat, pasta, cheese, shrimp, and cottage cheese are perfect for such purposes. Likewise, not everyone is aware that peppers stuffed without meat can not only be stewed, but also cooked in the oven, slow cooker, or grill. And even if you stew it, it’s not just like that, but in vegetable gravy, tomato juice, sour cream.

Preparation of products

Stuffed stuffing, for which the fillings can be quite varied, as we found out, is not difficult to prepare. This vegetable seems to be created in order to be filled with various ingredients. It is enough just to cut off the bottom with the tail, take out the partitions with the seeds - and please, the container for any filling is ready. By the way, by cutting off the bottom, you can capture a little more pulp and end up with a beautiful lid, which can then be used to cover the filling. As for color, size, variety, maturity, any specimen can be stuffed.

Which is exactly what we will do now.

no meat, classic. Ingredients

To prepare this vegetarian dish, the housewife needs to stock up on the following products: ten sweet bell peppers, a glass of rice, one large onion, a carrot, a tablespoon of tomato paste. The set, as you can see, is more than simple. The only thing worth paying attention to is that the rice needs to be round. It is more sticky, thanks to which the filling will hold its shape better.

How to cook

First, wash the rice thoroughly, more than once. Then pour into boiling water (a glass of cereal - two glasses of water). No need to stir. Cook for ten minutes over medium heat, then keep it on the lowest heat for another five under the lid. Turn it off. Leave to cool. Cooking peppers. How - described above. We fry grated carrots and randomly chopped onions in vegetable oil. Mix it with rice, pepper and salt. And then we fill her peppers. There is no need to try to compact them as much as possible. This can cause the peppers to burst, resulting in an unsightly dish. Then we cover them with lids from the bottom with a tail (you can skip this step if you wish). Place in a saucepan, add water mixed with tomato paste (it should not reach the top of the peppers), simmer over low heat for about forty minutes. You can serve with sour cream or mayonnaise.

This was the simplest recipe that most of our housewives use. But he is far from the only one. Next, we’ll look at how to cook Bulgarian in Greek. At home, this dish is called “Gemista”.

Greek version of stuffing

First, boil a glass of rice and prepare ten peppers in the same way as above. We chop two eggplants finely, salt them well and leave them like that for about twenty minutes. Thanks to this procedure we will get rid of bitterness. In principle, the peel can be removed. Then you can skip the described step. Peel and wash two carrots and one zucchini. Finely chop and add three hundred grams of chopped champignons to them. And then we put it all in a frying pan with hot olive oil and fry for five minutes. Then add the eggplants. If you left them with the peel and kept them in salt, then you must remember to rinse the pieces under running water. Fry all the vegetables for another 15 minutes. Then add the cooked and washed rice and stir. Taste, add salt and pepper, mix again and after a couple of minutes turn off the heat. We leave the filling to cool, and we will start filling it ourselves. Grate another carrot and finely chop five tomatoes. Fry everything in olive oil for five minutes. In two glasses of water (necessarily hot) dissolve three tablespoons of miso paste and one of the usual tomato paste. Stir and pour the resulting mixture into the vegetables. Add a tablespoon of sugar, salt and pepper, simmer for five minutes, no more. Then we stuff the peppers with cooled vegetables and mushrooms, put them in a saucepan, pour in the resulting filling and cook over low heat under the lid for about forty minutes. We don’t serve it right away, let the dish sit for another half hour. Well, then you can call your family to the table.

Peppers + mushrooms + pasta

“Stuffed peppers without meat - that’s all right! But stuffing mushrooms and pasta into it is simply blasphemy!” - this is exactly what many may exclaim. And they will raise a cry completely in vain. Such a unique filling goes well with the taste of pepper and makes the dish very original. But in principle, what is surprising here, by and large. Remember the same pasta (in our opinion - banal pasta), to which Italians add almost everything they see. Including peppers and mushrooms. So, if you think about it, what you need to do here is not to be indignant, but to quickly run to the stove. To prepare stuffed peppers without meat in a completely different form.

How to do it?

Boil 150 g of spirals (it is best to take this type of pasta) to a state that in Italy is called al dente. And if in our opinion, then so that they do not turn into porridge, but are a little hard. We grate two carrots, chop the same number of tomatoes and onions arbitrarily but finely, and send everything to fry in a frying pan. After about five minutes, add 300 g of boiled champignons to the vegetables. We also cut the mushrooms finely. Cook for about 15 minutes, then pour in two tablespoons of soy sauce, stir, turn off the heat, add pasta. Beat two eggs and add grated cheese to them (200 g is enough). Pepper and salt. Mix. We stuff the appropriately prepared peppers with the resulting minced meat, add water mixed with five tablespoons of tomato paste, add five black peppercorns and a bay leaf. Simmer in the oven for forty minutes. Definitely under the lid. And then another half hour without her.

and butter

Three hundred grams of mushrooms (any - fresh, but boiled, or canned) need to be finely chopped. Then add three grated potatoes to them. In principle, if you wish, you can also add onions. The entire resulting mass must be salted and peppered, stirred, and then filled with peppers. And seal the top tightly with a circle of tomato. Place all this beauty tightly in a saucepan, add water in which three tablespoons of tomato paste are mixed, and then simmer for an hour on the lowest heat.

Stuffed with corn

When it comes to such a dish as peppers stuffed with vegetables without meat, all that remains is to be surprised by the imagination of culinary specialists and the abundance of existing fillings. As is the case with the following recipe. To prepare bell peppers stuffed with vegetables, take a standard jar of corn, drain the liquid, and place the grains in a frying pan with heated olive oil. Add three finely chopped tomatoes to them, add salt, and fry until all the liquid has evaporated. Cut the peppers in half lengthwise, remove the seeds and membranes, place on a baking sheet lined with foil, and place in the oven for twenty minutes at a temperature of no more than 150 degrees. Then we take them out, let them cool, and then fill them with corn and tomato filling, after adding a bunch of chopped herbs and one hundred grams of grated cheese. Bake for another half hour.

A few words about diet

By and large, almost all of the options proposed above (except for extreme with pasta and pepper with potatoes and mushrooms) are, by definition, dietary. Except for one thing. The cooking process involves frying vegetables in oil and using sour cream. Therefore, all those who count every calorie should simply skip the sautéing stage and replace the sour cream with low-fat unsweetened yogurt. And it is advisable to take brown rice instead of regular rice. That's all science is. Or you can come up with your own version. To make it easier, below is an example of such a dish.

Dietary stuffed peppers. Recipe without meat, with beans

Boil three hundred grams of any beans until half cooked. Do the same with a glass of brown rice. Cool both ingredients, mix, add grated carrots and chopped onion. Add salt. Stuff the peppers and cook in a double boiler for half an hour. You can serve it with soy sauce to improve the taste.

Making blanks

And now a few words about how to prepare bell peppers stuffed with cabbage for the winter. It is worth noting that there are many recipes, but we will present the simplest, but no less popular. We give all the ingredients based on 10 pieces of fairly large bell peppers.

Grind three hundred grams of cabbage, one bunch of green onions and ten sprigs of basil. We make the marinade from a glass of white wine, half a glass of wine vinegar, one hundred grams of sugar, two tablespoons of curry and cumin and one and a half tablespoons of salt. That is, we simply mix everything, pour it into a saucepan and bring to a boil. We remove the stems from the peppers, peel them and put them in the marinade. Leave on low heat for exactly three minutes. Then we take out the vegetables, and put cabbage in their place. Hold for one minute. Take a bowl, place a colander on it, and discard the cabbage. When it has drained, mix it with herbs, stuff the peppers, put it tightly in a three-liter sterilized jar, and pour the marinade from the bowl. Add boiled water to the top, drain all the brine, bring it to a boil, pour it back into the jar, and roll it up. A great winter snack is ready!

Conclusion

We tried to tell you in detail how you can cook stuffed bell peppers without meat. The fillings for this vegetable, as we have seen, can be completely different. And the options we have given are a drop in the sea of ​​available recipes. And if you consider that you can also create your own based on existing cooking methods, we can draw the following conclusion: even without meat, stuffed peppers can be quite a tasty and quite filling dish!

Let's prepare stuffed peppers with vegetables - this is a very tasty recipe, and for the filling we will use affordable and inexpensive onions, cabbage and carrots. This dish needs to be stewed in tomato sauce. If you are a vegetarian or on a diet, this recipe is for you. Vegetable pepper will help you quickly and easily lose weight by giving up fatty meats. It is often stuffed with minced meat (mostly pork), which makes this dish high in calories. Today we will replace the minced pork with easily digestible vegetables.

Ingredients for stuffing peppers:

• 500 g sweet pepper;
• 150 g carrots;
• 150 g onions;
• 300 g cabbage;
• 500 g tomatoes;
• vegetable oil for frying;
• salt and black pepper to taste.

How to cook stuffed peppers with vegetables

Rinse the sweet pepper, cut off the top and tail and remove the seeds. Bell peppers of any color are suitable for stuffing: from green to red.

For the vegetable filling, fry the vegetables. Sauté chopped carrots and onions in a frying pan with vegetable oil. Vegetables can be cut as desired, but out of habit, we cut the onions into cubes and grated the carrots.

Add shredded cabbage, fry until the cabbage is soft, you can add salt and pepper. If there is not enough oil, then add a drop.

Stuff the peppers with vegetable filling and place in a pan. Due to the fact that the filling was fried, the vegetables became softer, which simplifies the stuffing process. The vegetable filling is compacted tightly into the peppers, and you can fill them well.

We make juice from tomatoes: we twist them in a juicer. If there are no fresh tomatoes, replace them with tomato paste, slightly diluted with water.

Pour tomato juice over the peppers, add a little salt and set to simmer. First, turn the heat up to high, and as soon as the sauce boils, turn it down to low so that the juice gurgles slightly. Cover with a lid. We don’t get carried away with salt, as tomato juice has a rich taste and pleasant sourness.

Simmer for 30-40 minutes, bring until cooked, until soft and remove the splits.

Delicious, healthy and appetizing stuffed peppers are ready. With vegetables it is so juicy that you will lick your fingers.

Delicious peppers stuffed with vegetables - an alternative version of stuffed peppers, especially for people who do not eat meat. I once heard a complaint that most recipes for cooking dishes with vegetables contain meat, poultry, and fish. By and large, this is true.

Remove seeds from peppers

Today we will prepare a truly vitamin-rich and summer dish that incorporates all the most useful gifts of Mother Nature. Peppers stuffed with vegetables are not only a tasty and healthy dish, but also an excellent alternative to meat dishes, which will be especially interesting for vegetarians. It is quite easy to prepare, so even an inexperienced novice cook can cope with this task.

This dish has absorbed all the best from nature: the magnificent aroma of fresh vegetables, vitamins, minerals and all the richness of summer colors. Prepare bell peppers stuffed with vegetables and you will understand that in this version the dish is in no way inferior to peppers stuffed with meat.

Calorie content of peppers stuffed with vegetables

The calorie content and nutritional value of bell peppers stuffed with vegetables are calculated per 100 grams of the finished dish, which in addition to peppers includes carrots, onions, cabbage, parsley root and celery.

The table shows approximate values. The nutritional value of vegetable stuffed peppers can vary significantly depending on the additional ingredients used.

How to cook peppers stuffed with vegetables

For cooking you will need bell peppers. Any stuffing involves stuffing one product with others. In our case, we will stuff the peppers with other vegetables. Pre-fry the vegetable filling, then add it to the cored peppers and bake in the oven. You will learn more about the cooking process in the presented recipe; in our opinion, it is the most delicious.

Ingredients

• Bell pepper - 6 pcs.
• Onion - 2 pcs.
• Carrots - 1 pc.
• Garlic - 3 cloves
• Celery root - 1 pc.
• Tomato paste - 3 tbsp.
• Dill greens
• Parsley
• Pepper
• Coriander

1. Peppers of any color are suitable for stuffing. We cut off the top with the stem, but do not throw it away, in the future it will become a kind of lid. We remove the core from the pepper, carefully cut out the seeds with a knife, then rinse well under running water.

2. To make the fruit softer, immerse the pepper in boiling water for 4 minutes or pre-bake it in the oven for 25 minutes at 200 degrees. The peppers should wrinkle and brown slightly.

3. While the fruits are simmering in the oven, you can start preparing the vegetable filling. Sweet peppers can be stuffed with almost any vegetable. Cut the carrots, onions and celery root into small cubes.

4. Chop the garlic cloves and fry in sunflower oil. When it darkens, it must be removed and the carrots and celery root placed in the pan.

5. When the vegetables soften, add the onion, salt and pepper. Fry until the onion turns golden, add coriander and stir. Continue to simmer for 3 minutes, then remove from the stove and let the filling cool.

6. Stuff the peppers, browned and softened, with the prepared vegetable filling. Carefully place the peppers on a greased deep baking dish and place in the oven for 20-25 minutes. The temperature should be selected between 180 and 200 degrees.

7. Fry the remaining vegetables for a couple more minutes in a frying pan, then add tomato paste, a little water, salt, pepper and simmer over low heat for 10 minutes with the lid closed.

Serve hot peppers stuffed with vegetables with tomato and vegetable sauce. Bon appetit !

The version of stuffed peppers with vegetables and mushrooms is one of our favorites. Any mushrooms can be used for stuffing: boletus, honey mushrooms; in our step-by-step recipe we use simple champignons.

Ingredients

— Bell pepper — 7 pcs.
— Mushrooms (champignons) — 300 gr.
— Onion — 2 pcs.
— Carrots — 1 pc.
— Rice — 1 glass
— Tomato paste — 2 tbsp. spoons
- Sunflower oil
— Water
- Salt
- Pepper

Preparation

1. Wash the sweet bell pepper, cut off the top and remove the core. Boil water and pour over peppers for 10 minutes.

2. Rinse the rice thoroughly in several waters and boil for 10 minutes, then drain the water and rinse the rice again.

3. Now let's start preparing the vegetables. Peel the carrots and coarsely grate them, finely chop the onion into cubes.

4. Cut fresh champignons into small cubes.

5. Lightly fry the onion in hot oil. Once it starts to turn a soft golden hue, add the carrots, stir with a spatula and simmer for 5 minutes. Add chopped mushrooms to the vegetables and continue to simmer for 5-6 minutes.

6. Transfer the cooled rice into a deep bowl and combine it with mushrooms and vegetables. Salt and pepper to taste, mix the ingredients thoroughly.

7. Stuff the peppers with vegetables mixed with mushrooms and rice. Carefully place into the pan while standing. Add 1 liter of boiled water mixed with tomato paste, salt and pepper and start cooking. When the water boils, reduce the heat on the stove to minimum, cover the pan with a lid and simmer the peppers stuffed with vegetables and mushrooms for about 40 minutes.

Place the finished dish on plates and serve with slices of bread. Bon appetit!

Similar recipes:

Surely every housewife knows how to cook peppers stuffed with meat and rice. This is a very common and loved recipe by many. However, peppers stuffed with vegetables are no less tasty. This dish is easy to digest, rich in vitamins, has an exquisite taste, in short, it combines all the best advantages of vegetable dishes. Yes, one more important detail - these peppers are prepared from the cheapest, most common vegetables. No exotic! It's simple, practical and incredibly useful! I suggest you see this for yourself.

Ingredients:

(4-5 servings)

• 1 kg. sweet bell pepper
• 300 gr. carrots
• 250 gr. white cabbage
• 1 large onion
• 1 celery root
• 600 ml. grated tomatoes (or tomato juice with pulp)
• 1 bunch of parsley
• 5-6 cloves of garlic
• vegetable oil
• salt, sugar and pepper to taste
• 1 tbsp. l. khmeli-suneli (or other spices you like)

• We start preparing peppers stuffed with vegetables, of course, by preparing bell peppers. To do this, we will need medium-sized peppers and, if possible, different colors, so the dish will look much more beautiful and festive.
• We wash the peppers, let the water drain, and then cut them in the upper wide part under the stalk. We do not make the cut all the way, but so that we get a lid that can be opened slightly.

• Carefully open the lid and remove the pepper core and seeds. If the lid does break, don’t despair; at the last stage of cooking, when we put our stuffed peppers in the oven, the lid can be put back in place.
• Place the washed and peeled peppers in a saucepan with salted boiling water and boil for 1-2 minutes. It is very important not to overcook them, so do not be distracted and carefully monitor the time.

• Place the blanched peppers in a colander and then allow them to cool to room temperature.
• While the bell pepper is cooling, let's start preparing the filling and tomato sauce. We start preparing the filling with onions. We clean it, cut it (you can finely, or you can use feathers) and fry it until light golden brown in vegetable oil.
• Peel the carrots and celery root, wash them, cut into strips or three on a coarse grater. After this, add the roots to the frying pan with the onions.

• It's cabbage time. We also wash it, cut it into small strips and also send it to stew with onions and roots.

• For juiciness, add about 100 ml of tomato puree to the filling.

• The last things to go into the frying pan with the filling are finely chopped garlic (2 cloves), salt, pepper and other favorite spices. Personally, I most often use suneli hops. This is a complex seasoning containing a set of the most appetizing tastes and aromas. I usually add one teaspoon of khmeli-suneli to the filling for stuffed peppers.

• Simmer the filling until cooked (this will take 7-10 minutes), then remove the frying pan from the heat, add finely chopped parsley and allow this colorful, fragrant and aromatic mixture to cool slightly.

• Now it’s the turn of the tomato sauce for pouring. It is prepared very simply: put the remaining tomato puree (500 ml) into a small frying pan or saucepan; add 3-4 finely chopped, grated or crushed cloves of garlic; spices (for example, the same khmeli-suneli), salt and sugar to taste. All this should be mixed and allowed to boil for 5-7 minutes. The sauce should be spicy and piquant so that its flavor enriches the taste of stewed vegetables.

• When all the main components are ready, we proceed directly to stuffing the peppers. Spoon vegetable filling into each pepper. Fill it completely and close the lid. This is where the very moment comes when you can correct a previously made mistake and put the broken lid back in its proper place.

• Place peppers stuffed with vegetables in a baking dish and pour tomato sauce.

• Place the pan in the oven and bake the pepper at 180ºC. Since almost all the ingredients are already ready or semi-ready, you don’t need to bake stuffed bell peppers for a long time. You just have to wait for the tomato sauce to boil. Immediately after this, our very tasty and beautiful peppers stuffed with stewed vegetables can be taken out and served.

• Such peppers stuffed with vegetables can serve either as a separate dish or as a luxurious side dish for meat. It's up to you to choose! By the way, an excellent dish during Lent.