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Peppers stuffed with rice, mushrooms and walnuts, at Crock-Pot slow cooker

Peppers stuffed with rice, mushrooms and walnuts, at Crock-Pot slow cooker


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I've been hearing about these wonderful peppers stuffed with walnuts and mushrooms;) It's their turn;) Interesting and good, but also those with a little meat are appreciated in the Dragon family: D;) Cica checked, tried and archived : D :)) I brought you the recipe, maybe you will have more success in the family;) Good luck and good appetite!

  • Green bell pepper 8 pieces,
  • Red onion 1 piece,
  • Brown mushrooms 6 pieces,
  • Carrots 2 pieces,
  • Walnut kernel approx. 150 g,
  • Green dill 1 link,
  • Round grain rice approx. 250 g,
  • Sea salt 1 teaspoon,
  • Freshly ground pepper ½ teaspoon,
  • Paprika 1 tsp,
  • 1 tablespoon olive oil,
  • Broth 500 ml,
  • Water 500 ml.

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Peppers stuffed with rice, mushrooms and walnuts, at Crock-Pot slow cooker:

Onions, carrots, mushrooms are cleaned, then chopped and put to harden together with rice, olive oil and a little water, approx. 10 minutes on low heat, finally add the ground walnut kernels. After the vegetables have hardened, season with salt, pepper and paprika. Meanwhile, clean the peppers as follows: cut the lid so that the tail remains, then clean the core and seeds. The peppers will be filled with the mixture of rice, mushrooms and walnuts, then placed in a heat-resistant dish (I used Alin, the slow cooker Crock-Pot!), Cover with the lids of the peppers, then add the broth and water and let it cook, in my case the slow cooker Crock-Pot 4.7 l Digital about 180 minutes;) to the HIGH function, which, in a classic oven, would mean 180 minutes, to minimal, covered, of course;) Increase and good appetite;)

Comments


Wild Rice with Celery, Carrots and Red Peppers

Saute in a little oil and a few tablespoons of water, first the green onion, then add the carrots, celery, pepper and mushrooms. Stir, just until the vegetables start to soften.

Put 1 glass of warm water and leave on the fire, covered, for another 10 minutes, stirring occasionally.

Put the rice, season with a little salt, pepper, paprika and add water (3 measures water to 1 measure rice).

Leave covered, on the right heat, until the rice is done and the water absorbed.

Towards the end, add the green parsley.

Serve hot, plain or as a garnish, sprinkled with finely chopped green parsley.
Wild rice is not actually rice are the seeds of a herbaceous plant from North America (native to the Great Lakes area) and China… I don't know who and why he called it that… Although we call it "wild rice" or "Indian rice", it it is not even related to the rice itself (genus Oryza), but is presented in the form of long, thin and black grains of a herbaceous plant (genus Zizania).

It is important that the composition of these seeds gathers proteins, B-complex vitamins, essential minerals, unsaturated fats, etc.

Experts estimate that wild rice is an incredible storehouse of nutrients, containing more protein than oats or brown rice. In addition, the diet containing wild rice has the effect of lowering the level of "bad" cholesterol. This food also maintains energy levels in the body, combats the effects of stress and helps prevent cardiovascular disease.

Therapists also recommend this food in conditions such as depression, irritability accompanied by insomnia and physical and mental exhaustion.

Wild rice, with a fine nutty taste, has a harder texture and needs longer cooking times (about 30-35 min). Cooked, it becomes fluffy and the grains are separated. When it is boiled too much, the top layer of the grain breaks, and the grains become softer and stickier.

It is suitable for fillings, salads, garnishes and more, usually used in a mixture with other types of rice.
It goes very well in combination with brown rice or "his real brother" - white rice.


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.

Put the finely chopped parsley and the egg in the cooled composition. 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.


Peppers stuffed with rice and soy

1/2 cup uncooked rice
3/4 cup water
4 bell peppers, green
1 onion, chopped
4 tablespoons olive oil
200-230 g of soybeans
2 tablespoons fresh, chopped parsley
2 cups tomato paste
salt and black pepper to taste

Method of preparation:

1. In a medium bowl, bring the rice to a boil. Wait until the water boils, then turn off the heat and keep the pot boiling for another 15 minutes.

2. Heat the oven.

3. Remove the back of the peppers, clean them of seeds and arrange them in a baking tray. After removing the "caps" of the peppers, finely chop the pieces of pepper that can still be used.

4. In another bowl, over medium heat, cook a saucepan of olive oil, the pieces of pepper "recovered" from the stalks and onions, and keep the pot on the fire until the vegetables become soft. Incorporate soybeans and parsley. Let it simmer and stir for another 5 minutes. Stir in boiled rice and 1 1/5 cup tomato paste. Season with salt and pepper to taste. Fill the peppers with this composition and, as a lid, use the rest of the tomato paste.

5. Put the tray in the oven, covered, for 45-55 minutes. Stuffed peppers are served hot.

4 servings are obtained.
Preparation time: 1 hour and 10 minutes.


Peppers stuffed low carb / Low carb stuffed peppers

Stuffed peppers are among my favorite foods, and because I received a treat of Beef Carpathians Premium Angus, grass fed, so about the best there is, I made the choice low carb*, using cauliflower instead of rice. The meat has a WOW taste, you can clearly feel the difference, I recommend from time to time to pamper yourself with these quality products, find here their online store with lots of information and cooking tips like meat. I was put on my back and you will prepare it very soon roast beef like the book :)

Ingredient (9 sea peppers):

  • 600g Angus beef (lid)
  • 250g cauliflower
  • 1 carrot *
  • 1 onion
  • 2 lg tomato paste
  • 3 lg olive oil
  • 500ml tomato juice
  • salt pepper
  • 1 lgt boia dulce
  • 2 sprigs of thyme (or 1 lgt dried thyme)
  • 3 bay leaves
  • sour cream and parsley to serve

Chop the goodness of the meat with the mincer, just look at the gorgeous color! I'm not saying that it chopped immediately, how tender it was :) Separately chop the onion, carrot and cauliflower in the food processor.

Mix the ingredients for the filling: minced meat, finely chopped vegetables, olive oil, salt, pepper, paprika, tomato paste. We mix everything well. We clean the paprika and seeds and fill them generously.

We place them in the bowl in which we cook them, we pour over them the tomato juice, we fill them with water until they are covered, we place the bay leaves and the thyme. They can be cooked in several ways:

* Skip the carrots and the recipe becomes keto :) Ilinca ate a whole pepper on her breath: D Great appetite for low carb stuffed peppers!

ENGLISH VERSION

Stuffed peppers are one of my favorite comfort foods, and since I received a gorgeous piece of Premium Angus beef, grass fed, so basically the best there is, I made them in low carb version, using cauliflower instead of rice. The meat tastes WOW, you can definitely tell the difference, I recommend you spoil yourself from time to time in using this quality product. I was really blown away and I will for sure try a classic steak soon :)

Ingredients (9 large peppers):

  • 600 g Premium Angus beef (topside)
  • 250 g cauliflower
  • 1 carrot *
  • 1 onion
  • 2 tbsp tomato paste
  • 3 tbsp olive oil
  • 500 ml tomato juice
  • salt, pepper
  • 1 tsp sweet paprika
  • 2 thyme threads (or 1 tsp dried thyme)
  • 3 bay leaves
  • sour cream and parsley to serve

Grind the meat in the grinder, just look at the gorgeous color! And it ground so quickly because of how tender it was :) Separately dice the onion, carrot, cauliflower using the food processor.

Mix all the ingredients for the filling: ground meat, chopped veggies, olive oil, salt, pepper, paprika, tomato paste. Mix everything well. Core the peppers and generously stuff them with the filing.

Place the stuffed pepper sin the dish you will cook them, pour the tomato juice over them and water enough to cover them. You can cook them in many ways:

  • In a slow cooker 4 hours on High or 7 hours on Low
  • In a pressure pressure cooker, 40 min & # 8211 Meat function
  • On the stove, 50 min with the slightly lifted lid
  • In the oven, 1 hour at 180 C, dish covered with its lid or baking paper + aluminum foil, then without cover and ventilation on in the last 10 min.

* Skip the carrots and the recipe becomes keto. Ilinca had a whole pepper as soon as they were done: D Enjoy!