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Fasting stuffed peppers

Fasting stuffed peppers

Wash the peppers, remove the stalks and let them drain. Peel the onion and the carrot, wash it, cut it into cubes, and put it on the small grater. Wash the rice well and drain.

Put a little oil in a saucepan, then mix the onion and carrot well, put a little warm water and let it soak. Add the rice and a cup of warm water, stirring constantly until the juice decreases. Add a few tablespoons of tomato juice, salt and pepper to taste and turn off the heat. Add the green parsley. Leave the composition to cool a bit and then fill the peppers. Tomato is cut into thicker slices and a lid is placed on each pepper. Place the peppers in a higher pot, add the tomatoes in a mixed broth and warm water to cover the peppers. Add salt and pepper, add 2 tablespoons of oil over the juice and put the pot in the oven over medium heat for 45 minutes. Then check if the rice and onion are cooked. Sprinkle with chopped dill and leave the pot in the oven turned off for another 20 minutes.


Ingredients needed for the fast stuffed pepper recipe

To start, you need to remove the following ingredients from the pantry:

- five large bell peppers
- two cups of pre-cooked white or brown rice
- three small tomatoes, cut into cubes
- a cup of boiled corn kernels
- two cups of boiled red beans
- two grated carrots
- a cup of black olives, cut into rounds
- two chopped onions and three cloves of garlic
- five tablespoons of tomato sauce
- salt, pepper and spices to taste
- chopped dill or parsley, for garnish when serving.


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ingredients

  • 5 teaspoons olive oil
  • 2 onions
  • 3 cloves of garlic
  • 3 large white potatoes
  • 2 rosemary branches
  • 8 slices of bread
  • 1 l vegetable soup
  • salt

And the potato soup with toast and garlic is part of the fasting recipes category at Prislop Monastery. Preparation: Wash, clean and cut into small cubes, then boil them in water with a little salt for 10 minutes. Peel and finely chop the onion. We harden it in hot oil. When it has softened, add the crushed garlic and a sprig of rosemary. Drain the potatoes and put them over the onion and garlic. We pour hot vegetable soup over them. Bring to the boil and simmer for 20 minutes on very low heat. During this time, heat the oven. Cut the bread and grease it with olive oil, rub it with garlic and rosemary and bake it for 10 minutes. After all the ingredients are cooked, transfer the soup to a blender and mix until you get a homogeneous paste. Once the desired consistency has been obtained, the soup is placed in bowls and served with toast. Good appetite!

Fasting recipes from Prislop Monastery: Mushroom goulash


Peppers stuffed with mushrooms (fasting)

Stuffed peppers are a kind of traditional food, very popular in Romanian cuisine. Apart from the classic version, with minced meat, you can make peppers stuffed with vegetables, perfect for fasting periods or when you simply want a light, meat-free dish.

Today we offer you a delicious recipe for peppers stuffed with mushrooms and rice, filling and easy to make. You only need a few ingredients, and the peppers will be ready faster than those stuffed with meat, because they do not require as much cooking time.

  • 6-8 bell peppers
  • 500 g mushroom mushrooms
  • 120 g of rice
  • 2 onions
  • 1 bunch parsley
  • 1 link dill
  • 2 tomatoes
  • salt
  • pepper
  • 3-4 tablespoons oil
  • 500 ml of tomato juice

Wash the peppers and clean them of the spine and seeds. Let them drain while you take care of the filling.

Finely chop the onion and mushrooms. Put the onion to harden in a few tablespoons of oil. When the onion has become translucent, you can add the cleaned and diced mushrooms.

Season with salt and pepper and mix. Leave on the fire until the water left by the mushrooms has evaporated. Peel a squash, grate it and cut it into cubes. Finely chop the greens and add everything to the pan.

Mix well and leave until all the liquid has evaporated. Add the washed rice and turn off the heat. Taste and, if necessary, add more salt and pepper.

Fill the peppers with this mixture, taking care to leave half an inch empty on top, because the rice will swell.

Put a little oil in a saucepan and lightly brown the stuffed peppers on each side. This trick will give them a special flavor. When the peppers have browned, pour the tomato juice over them and bake for 40-45 minutes.

Serve with fresh bread, greens and sour cream.

You have to see it too.


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.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

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

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, simmer 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, along with the sauce.


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.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

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

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, simmer 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 higher 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, along with the sauce.


Method of preparation

Peppers stuffed with groats and mushrooms - fasting recipe

Peel an onion and mix, add the mixed mushrooms, mixed carrot, rice, croutons washed with

Stuffed peppers-fasting recipe

Prepare the peppers, cut the stalks and remove the seeds, rinse and place on the sink at


Method of preparation

Peppers stuffed with groats and mushrooms - fasting recipe

Peel an onion and mix, add the mixed mushrooms, mixed carrot, rice, croutons washed with

Stuffed peppers-fasting recipe

Prepare the peppers, cut the stalks and remove the seeds, rinse and place on the sink at


Recipe for fasting stuffed peppers

Perfect housewives create their own recipe when it comes to fasting stuffed peppers. A dish that can be cooked in a variety of ways, but always tasty, full and healthy. Today we recommend you to try the simple recipe below. We teach you step by step how to make the best and flavorful peppers stuffed with rice!

1. To start, clean and wash the onion, cut into scales and fry in olive oil. Add the carrots and cook for 2-3 minutes in your own juice.

2. Meanwhile, choose the rice, wash it in lukewarm water and place it over the hardened onion. Stir gently and add water little by little.

3. Finely chop the greens, add to the rice composition and season with salt and pepper to taste.

4. Now we start garnishing the recipe for peppers stuffed with rice. Fill the peppers with rice, cover with tomato juice, sliced ​​tomatoes, sprinkle with dried and ground thyme and put everything in the oven.

Serve a fresh, warm portion of fasting stuffed peppers and garnish with dill or fresh parsley!

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