Lean stuffed peppers with mushrooms. Recipe for lean stuffed peppers Lean stuffed peppers recipe baked in the oven

This recipe is another proof that fasting can be delicious. Everything is prepared from fairly modest products that go well together to taste. You can experiment with vegetables, you can add carrots, tomatoes, celery, garlic, etc. In general, we cook and eat delicious fasting.

To prepare lean stuffed peppers with mushrooms, take necessary products. Vegetables should be washed and dried. Clean the mushrooms with a brush, peel the onion.

Rinse rice thoroughly under running water, you can do this with a colander, transfer to a cauldron. Pour clean water 1.5 cm above the rice, put on the stove. As soon as the water boils, make the most quiet fire, cover tightly with a lid or dish so that the steam does not come out of the cauldron while cooking rice, and cook for 15 minutes, it is better to turn on the timer.

While the rice is cooking, finely chop the onion and mushrooms, fry in vegetable oil until tender.

After a while, turn off the stove, put paper towels between the cauldron and the lid, leave the rice for another 15 minutes.

Transfer the cooked rice to the pan with the mushrooms and onions, mix everything well.

Add fresh chopped herbs, salt, pepper, mix well again.

Cut the pepper lengthwise into two parts, stuff with rice and vegetables, put in a baking dish. Pour a little vegetable broth or water into the bottom of the dish, salt and pepper.

Cover the peppers with foil (so that the rice does not dry out during baking), by the way, you can cover the rice with a circle fresh tomato. Set to bake at 170 degrees in the upper and lower heating mode for 30-40 minutes. If you want the rice to be more tender, pour a little vegetable broth into each pepper. If desired, you can mix your favorite tomato sauce with water and pour it over the peppers.

Serve with lettuce or fresh vegetables. Lean stuffed pepper ready with mushrooms. Enjoy.

Those who believe that lean stuffed peppers are somewhat inferior to their meat “colleagues” are seriously mistaken. There are no less vitamins in it (rather, an order of magnitude more), mushrooms and cereals provide satiety, and a rich set of spices allows you to diversify the taste. A juicy, fragrant, appetizing vegetable will be an excellent help during fasting for both beginners and those who have been regularly practicing rejection of fast food for more than a year.

With rice and vegetables

To cook lean stuffed peppers with rice - one might say, a culinary classic - in addition to the pepper itself and rice, 3 components are enough: carrots, onions and salt. But we propose to do something more interesting. How about mixing a multi-colored rainbow in your plate?

You will need:

• 8 pcs. sweet bell pepper;
• 200 g boiled until half cooked (within 10-15 minutes) rice;
• 200 g green peas, frozen or canned;
• 200 g corn, fresh, canned or frozen;
• 2 pcs. medium sized carrots;
• 3-4 bulbs;
• garlic;
• greens;
• vegetable oil;
• salt;
• 5-6 pcs. tomatoes for the sauce.

Servings: 8.

Time for preparing: 1.5 hours, including time for cooking rice.

Cooking.

1. Peel carrots and onions. Grate the first on a coarse grater, cut the second into cubes.

Carrots can be cut into thin strips

2. Saute vegetables in 1-2 tbsp. l. vegetable oil.

Vegetables will be ready in 10-12 minutes

3. Chop the tomatoes in a blender with a clove of garlic, salt.

If you wish, salt and season the sauce with spices to your taste.

4. Remove the stem and seeds from the peppers.

Cut the stalk in a circle and remove it with a sharp movement

5. Combine the onions, carrots, corn, peas and rice in a deep bowl. Salt to taste, add herbs. Mix well.

Your lunch will be stuffed with vitamins!

6. Fill minced vegetable prepared vegetable bowls.

Be careful not to damage the walls!

7. Set them vertically in a saucepan, pour tomato sauce, cover and simmer over low heat for 40 minutes.

If there is not enough tomato sauce, dilute it with water

8. You can taste!

Vegetables will satisfy your hunger, and bright colors will cheer you up.

Tip: before putting the tomatoes in a blender, pour boiling water over them and remove the skin so that it does not spoil the consistency of your sauce and does not give it unnecessary bitterness.

Note to housewives who prefer more “advanced” kitchen gadgets to ovens and stoves! According to the same recipe, you can cook lean stuffed peppers in a slow cooker. Put the stuffed peppers in her bowl, cut side up, pour half the tomato sauce (if it turns out to be too little, add hot water), select the "Extinguishing" mode and a time of 20 minutes. If you are using old corn, it makes sense to increase the time to half an hour.

Video: Peppers stuffed with vegetables

Video instruction from the owner of the Healthy Food channel Irina Kuzmina:

With mushrooms

During fasting, our body is deprived of animal protein, which means that products with vegetable protein are of particular importance: nuts, seeds, legumes, some cereals and mushrooms, especially porcini and champignons. Having prepared lean stuffed peppers with mushrooms for lunch or dinner, you will satisfy your hunger for a long time, provide yourself with a surge of strength, and the body will receive the necessary substances. For business?

You will need:

• 6 bell peppers;
• 400-500 g of champignons;
• large onion;
• no less large carrots;
• greens;
• seasonings to taste;
• vegetable oil;
• salt.

Servings: 6.

Time for preparing: 1 hour

Cooking.

1. Peel and cut the onion into cubes.

To stop crying when dealing with a bow, dip your knife in water more often

2. Grate carrots on a coarse grater.

Carrots contain vitamin C, which is so necessary for us in the spring.

3. Randomly chop the mushrooms.

It is important that the pieces are not too large.

4. Chop greens.

Where without a green onion and parsley!

5. Fry onions, mushrooms and carrots in vegetable oil for 10 minutes, salt, add seasonings. In the end, after turning off the stove, add greens to the pan.

It is better not to heat greens once again

6. Cut the tops off the peppers, remove the seeds, and stuff the cups with the vegetable mixture.

Pack stuffing tightly.

7. And then ... You can, of course, re-install the stuffed vegetables in a saucepan, pour water and simmer until tender. But why repeat? Moreover, in the oven, lean stuffed peppers acquire a unique fragrance and a pleasant delicate aftertaste. So lay out your “semi-finished product” on a baking sheet lined with parchment and bake for 25 minutes at 180 degrees.

Another half an hour, and you can at the table

Video: Lenten recipe with mushrooms

Do you want to see the cooking process with your own eyes? Watch the video from the channel "It's clear about delicious":

with cabbage

There are many ways to cook stuffed peppers without meat - lean recipes are found in many old cookbooks, and on the net, you just have to look. Some of them are quite unexpected. For example, have you tried filling bright vegetable flasks with... cabbage?

You will need:

• 8-10 pcs. bell pepper;
• 1 kg of cabbage;
• 4-5 bulbs;
• 2 carrots;
• 1 liter of tomato juice;
• 1 st. l. ketchup or tomato paste;
• spices to taste, bay leaf;
• vegetable oil;
• 0.5 tsp. salt and sugar for the sauce;
• salt for the filling

Servings: 8-10.

Time for preparing: 2 hours.

Cooking.

1. Peel onions and carrots, finely chop or grate and fry in vegetable oil.

Let the onion brown properly.

2. Chop the cabbage.

Spread the cabbage on the pan in parts

3. Transfer half of the roast to a separate bowl, and stew the rest with cabbage. This takes, on average, about 30 minutes. Salt, pepper and add ketchup.

Ketchup adds extra flavor to the dish.

4. Cut the caps off the peppers and remove the seeds. Stuff the cups with the cooled spicy cabbage, then cover with the cut tops.

The taste will be original, but attractive

5. Mix tomato juice with salt and sugar.

If you have a juicer, the sauce will be 100% natural

6. Put the peppers in a deep bowl, pour tomato juice and sprinkle with the reserved toast. Add bay leaf and peppercorns.

That's when the second part of the roast comes in handy!

7. Bake the dish in an oven preheated to 180 degrees for 50 minutes.

Not only vegetable lovers will be satisfied

Video: Peppers stuffed with cabbage

A visual recipe for lean stuffed peppers from the Our Kitchen channel:

Cooks are famous experimenters. Give them an idea and they'll find dozens of ways to bring it to life! Someone is stuffing colorful vegetable cups with couscous or wheat porridge, someone rams into them a stew of zucchini and tomatoes, and someone prefers a savory mixture of boiled rice with almonds and raisins. If you basically have nothing against stuffed peppers, there is room to be creative. Dare!

Lean stuffed peppers with mushrooms can be prepared for lunch or dinner, or you can also freeze for future use. Frozen stuffed peppers lose a minimum of useful elements, and its taste qualities don't get worse at all. Such a dish will help out if you are going to observe any of the fasts. If you stuff the pepper with rice seasoned with vegetables and juicy mushrooms, it will turn out to be very tasty. Besides, this dish it turns out satisfying and nutritious, which is important for those people who clearly comply with all the requirements of fasting.

Ingredients for Lean Stuffed Peppers with Mushrooms:

• sweet bell pepper- 1 kg;
• onion - 2-3 pcs.;
• carrots - 1 pc.;
• champignons - 500 g;
• round rice - 1 cup;
• fresh dill - 1 bunch;
• salt - to taste.

Step-by-step recipe for lean stuffed peppers with mushrooms with a photo:

I start cooking stuffed peppers by preparing vegetable frying for rice. I clean the onion, wash it and cut it into thin half rings. I fry in a frying pan in a well-heated vegetable oil.

large sweet carrot I rub it on a coarse grater and send it to the onion. I mix everything and simmer the vegetables under the lid for five minutes.

In the meantime, I wash the rice in a sieve from dust under cold running water. Rice I use polished round. If you prefer the stuffing in peppers to be more crumbly, then long yellow or white rice is best. I send rice to vegetables, mix and fry for about a minute. I pour a glass of water into the filling for stuffed lean peppers, cover with a lid and let the rice absorb water over low heat, i.e. cook until half cooked.

While preparing vegetables and rice, I am preparing mushrooms. Today I will use mushrooms, but the choice of mushrooms is not critical - you can use your favorite mushrooms. I wash the mushrooms thoroughly, cut off the tip of the leg. I cut the mushrooms into slices and fry in a frying pan with a small amount of vegetable oil. After the mushrooms are fried a little, I cover them with a lid so that they start up the juice and stew a little in it. Ready mushrooms, along with the released juice, are sent to rice and vegetables. I also add finely chopped fresh dill. I add a pinch of salt and a little black pepper, after which I mix everything thoroughly. I let the filling cool down a little, brew.

Peppers I will use already peeled and frozen from a local manufacturer. In season, of course, it is better to use fresh fleshy bell peppers. For stuffing, I prefer to choose orange or red peppers, as they are more aromatic than green ones. By the way, in vegetables that have undergone the process of quick freezing, the maximum amount of useful substances so even frozen Bell pepper useful. This is especially important for those who are fasting.

I stuff sweet peppers with cooked rice and vegetable stuffing. I stack them in rows in a suitable size pan. When all the peppers are stuffed and placed in a saucepan, pour it with a glass of cold purified water and cook until tender for 45 minutes. Remember that the cooking time of the dish depends on the size of the pepper. Cook under a tightly closed lid.

Ready peppers can be served with sour cream. Those who fast should confine themselves to fresh herbs. Enjoy your meal!

Step 1: prepare vegetables.

First of all, let's chop the vegetables. Remove the husk from the onion with a knife, cut off the roots, rinse under cold running water and spread on a cutting board. Cut into small pieces of arbitrary shape to 1 centimeter and place on a clean plate. Next, peel the garlic and chop on a cutting board, the smaller the better. After that, we remove it to the onion slices and move on to the tomato. Rinse the red vegetable thoroughly under running water, dry with paper kitchen towels and place on a cutting board. Using a knife, cut the tomato into a medium cube until 1.5 centimeters and remove to a separate clean plate.

Step 2: Wash the rice.

Pour a glass of rice into a deep plate and fill it with clean water. Then mix with a tablespoon and drain the cloudy water. After that, fill it again with clean water, mix and drain. We repeat this procedure a few more times so that the water eventually remains clean. The last time we drain the water through a colander, as we need to completely get rid of the liquid.

Step 3: Fry the ingredients.

We put the pan on the burner and pour in the vegetable oil. We turn on the temperature of the stove to an average level and wait for the fat to warm up. After that, put chopped garlic with onions in a container and fry until golden brown.

Step 4: boil the rice.

Then put the washed rice into the pan and, with constant stirring with a kitchen spatula, fry until transparent. After that, add chopped tomatoes, broth and 2 cups of clean water, season everything with chili powder and bring the contents to a boil. As soon as the liquid boils, reduce the temperature of the stove and cover the container with a lid. Cook the rice until fully cooked for about 20 minutes, stirring occasionally with a kitchen spatula so that it does not burn.

Step 5: Prepare the Bell Peppers.

We wash the bell peppers under running water and carefully cut out the seeds and membranes with a knife, without violating the integrity of the vegetable, so that when baking, the filling does not fall out of the pepper. Then we rinse them again under running water and put them on kitchen towels. Next, turn on the temperature of the stove to a high level, pour clean water into the pan and put it on the burner. Bring the liquid to a boil and lower the washed peppers into the boiling water. We hold them for 4 minutes and use a slotted spoon to get them out of the water. Immediately after that, we wash the vegetables under cold running water and put them in any convenient container.

Step 6: prepare the filling.

After the rice is cooked, turn off the heat and put the contents in a deep plate. Mix rice with vegetables with a tablespoon and add salt to taste. Open a jar of beans and pour into a colander along with the liquid. After that, we shift it to rice and finally mix our stuffing for peppers.

Step 7: form the dish.

Carefully grease the baking dish with vegetable oil and, armed with a teaspoon, begin to lay lean stuffing into peppers. Stuffed vegetables are tightly packed in a form to each other so that they do not fall during baking.

Step 8: Roast the Lean Peppers.

Preheat the oven to 220 degrees Celsius and remove the form with the dish to bake for 20 minutes. During this time, the peppers will be baked, and the filling will dry out a little. We get fragrant stuffed vegetables out of the oven, helping yourself with kitchen gloves and you can serve it to the table.

Step 9: Serve Lean Stuffed Peppers.

Lean stuffed peppers are served hot. They can be garnished with lemon slices, avocado, finely chopped greens, and chopped vegetables. Can be served as a sauce lean mayonnaise or mustard, it depends on your taste, in any case, our hearty second course is ready. Enjoy your meal!

If you have a garlic clove, you can mince a clove of garlic with it.

AT this recipe You can use both white and red beans.

Various other vegetables can be added to the filling, for example, carrots, zucchini, bell peppers, fresh pepper chili, as well as parsley, dill or green onions.

Instead of chili powder, you can use any other aromatic spices of your choice.

”I missed you, but not cooking. 🙂 Meanwhile, the third week of Great Lent is coming, which I decided to keep this year. Inspiration came down on me, so to speak ... And now I am constantly in search of interesting, delicious recipes, which are suitable for the table of a fasting person. And not so much is suitable, I confess to you, because Great Lent is very strict. However, I found a way out: the "for vegans" section of all kinds of culinary sites pleases me so much with its abundance that I do not have time to cook everything that my eye falls on. But today I'll tell you about my home recipe delicious lean stuffed peppers. Checked and tested. So, feel free to dive under the cut - there are all the details. 😉

Let's take:

• 7-9 bell peppers
• 1 large onion
• 1 large carrot
• about 500 gr. any mushrooms (except champignons - this time I took frozen porcini mushrooms)
• rice (boiled or raw) 1.5 cups cooked
• vegetable oil for frying onions and carrots

This time I took steamed long grain rice, so I decided to pre-cook it in a separate saucepan.

But usually I take round-grain rice and put it raw ... See for yourself - how you like it more ... The fact that the rice has time to cook is for sure.

Durum rice takes longer to cook and therefore, in my opinion, it is better not to use it for vegetable filling, but if you cook stuffed with meat peppers, then only raw rice definitely goes there ...

While the rice is cooking, I peel the onions and carrots, and send them to a preheated pan with a little vegetable oil, first chopped onion (you can just finely chop it into cubes if you don’t have this wonderful grater), and after a few minutes, when the onion becomes transparent , I also send carrots there (for lack of a grater for vegetables, you need to grate it on an ordinary coarse grater) ...

While carrots and onions are negotiating who is the blusher and whiter of all, I begin to peel the bell pepper. Gently with a knife I make a cut near the stalk and with deep cuts I cut out this same stalk along with the seeds. I choose the rest with my fingers and rinse with water to remove the seeds ... It's a matter of skill - the main thing - try not to cut through the pepper itself. It turns out like this...

Then I take a large saucepan (usually I have 7 peppers and they fit in a 5-liter saucepan, but this time I swung as much as 9 peppers, and therefore my largest 10-liter saucepan came to my aid), and there I park peppers. What does it mean? I shuffle them this way and that, choosing the most dense and convenient location. Such, Tetris from peppers. I've been practicing for a while...

Because carrots and onions are ready to embrace mushrooms. I put a little onion and carrots aside ...

Then frozen porcini mushrooms are sent to the pan, you can take any mushrooms that you usually eat ... Butter, oyster mushrooms ... But champignons, for my exacting taste, will not give the desired effect due to the fact that they are not very aromatic ... But if you like champignons - you can have them ... So, mushrooms are added to carrots and onions, stewed under the lid for 10-15 minutes. About 3-5 minutes before the mince is ready, I salt it. Salt and pepper - see for yourself to taste.

During this time, the rice has already been cooked and sent to cool with an open lid on the balcony ... When the rice has cooled a little, and the mushrooms and vegetables are completely cooked, I mix the rice and mushrooms ...

Each I take it from the pan and return it to the place that was prepared for him at the moment preparatory phase... When the first layer is filled, on top of the peppers I distribute a little onion and carrots set aside earlier ...

Then I put the second layer of peppers. And on top again I cover with onions and carrots ...

I pour literally 200 ml of clean water, add a little salt and close the lid. First, I turn on the maximum burner fire (I have 6), and when I hear that the pepper has begun to boil, I remove the fire to 2 and simmer the peppers under the lid for 40-60 minutes.

The degree of readiness will depend on the peppers themselves: when they become completely soft, change their bright color a little, then they will be ready. Such lean stuffed peppers come out juicy and delicious!