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Peppers stuffed with turkey in sauce

Peppers stuffed with turkey in sauce

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We scoop out the peppers, wash them well and then let them drain well.

Meanwhile, chop the turkey meat (I had a breast) over which we will put finely chopped onion, well-washed rice in some water and spices. Homogenize everything after which we will fill the peppers and from the tomato we will make the lids that we will put on the peppers.

When the peppers are ready we will put them in a pot over which we will add hot water. Cover them with a lid and let them simmer for about 1 hour. After an hour we will add the tomato juice together with the pepper broth. and leave for another hour on low heat. Good appetite!!

Peppers stuffed in tomato sauce

500 gr minced pork (chicken, turkey, beef, at everyone's choice),
300 gr rice,
2 pieces onion,
1/2 liter broth,
salt, pepper, 1 tablespoon paprika, marjoram,
celery leaves,
100 ml oil,
15-20 pieces of bell peppers,
10 red pieces,
1 tablespoon peppercorns,

300 ml broth,
50 ml oil,
1 tablespoon flour,
salt, sugar to taste,

We clean the onion, wash it and cut it into small pieces. We heat the oil and heat the chopped onion in it until it becomes glassy. Pull aside and add a tablespoon of paprika to the hardened onion. Peel the rice and wash it in more water, and add it to the minced meat together with the hardened onion. Add salt, ground pepper to taste and mix everything well.
We cut the pepper at the end with its tail, we take out the seeds and we put the cut part aside because we will put it under the peppers when we put them to boil. We wash the peppers so that no seeds remain inside, we drain them a little, then we start to fill them with the filling.

We fill them, we press the filling a little with the teaspoon and then with the tail we make a hole in the middle of the filling (they will boil better).

In the pot in which we are going to boil the peppers, we place the pieces of peppers left over from the cut and 3-4 celery leaves, over we place the stuffed peppers and among them, and on top of them we put the rest of the remaining tomatoes sliced, we put about 1 tablespoon. with salt, 1/2 l broth, peppercorns, 1 teaspoon marjoram and enough water to cover the peppers.

Place a small plate on top of them, then cover with a lid and bring to a boil over low heat.
Serve with tomato sauce or sour cream according to everyone's preference.

Heat the oil and add a tablespoon of flour, mix for a few seconds and then add the broth. Let it boil then season with salt and sugar to get a sweet sauce. Sometimes I add about 250 ml of sour cream to this sauce and let it boil, then I serve the stuffed peppers together with the sauce.

Peppers stuffed with chicken & # 8211 an amazingly simple recipe, and the result is beyond expectations!

We present you a recipe for delicious peppers, stuffed with chicken. From the simplest and most accessible ingredients you get a delight of big days. The recipe is very simple, and the result is a successful one. Get a very appetizing hot dish with delicious and juicy filling and an attractive look. Serve them with your favorite sauce and enjoy a delicious dinner.


& # 8211 a few sprigs of green onions

& # 8211 2 tablespoons natural yogurt


1. Wash the peppers. Cut them in half and remove the seeds. Keep a small part of the spine and tail.

2. Cut the chicken breast into medium-sized pieces (about 1 x 1 cm).

3. Pour boiling water into the tomato bowl and leave for 1-2 minutes. Peel a squash, grate it and squeeze the juice. Cut them into small cubes with a side of about 0.5 cm.

4. Finely chop the green onion and dill.

5. Mix the sliced ​​meat with the tomatoes, greens and yogurt. Match with salt, ground black pepper and spices.

6. Arrange the pepper halves on the baking tray. Fill each half of the pepper with the prepared mixture.

7. Place the tray in the preheated oven at 180-200 ° C for 30 minutes.

8. Remove the peppers from the oven and sprinkle with grated cheese. Bake for another 10 minutes.

  • 1 kg chicken
  • 18-20 smaller bell peppers
  • 200g rice
  • 2 eggs
  • 1 carrot
  • 1 small onion
  • 1/2 teaspoon sweet paprika
  • 200ml broth
  • 1 tablespoon flour
  • 2-3 bay leaves
  • a green dill tie
  • salt pepper
  • oil

How do we make peppers stuffed with chicken?

1. Cut the chicken into small pieces, it would be ideal to cut it into small pieces with a knife or if you use the robot not to make a paste, chop it a little bigger.

We wash the peppers well, we take out their tails and seeds, pushing the tail lightly inside.

Finely chop the onion, clean the carrot and put it on the small grater, wash the rice well in several waters.

2. Heat a little oil in a pan and add the chopped onion and carrot. Let it harden a little then add the paprika and rice.

Mix lightly and place the composition over the chicken.

Of course, it can be prepared cold in the healthy version, ie we mix them all without tempering them.

Add 2 more eggs, 1 teaspoon salt and pepper.

Stir (homogenize best by hand).

3. Fill the peppers being careful not to break. Do not fill them to the bottom because the composition increases in volume.

4. In a 6 liter pot put a little oil with which we grease the walls of the pot.

Place the peppers face down.

5. Boil with a lid on low heat for about an hour.

6. Taste a pepper on top and if the meat is cooked prepare the sauce

Carefully strain the hot juice in which the peppers were boiled and set aside.

Put 2-3 tablespoons of oil in a pan and when it has heated put a tablespoon of flour. Stir until dissolved and add the broth, bay leaves, salt and 1 teaspoon sugar. Pour over the sauce and hot pepper juice and chopped green dill (I forgot about it).

7. Pour the sauce over the peppers in the pot and let it simmer for another 5-10 minutes.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Searched words "turkey"

I washed the meat and put it in a pot to boil, in water with a pinch of salt, covered with a lid. I collected the foam when it formed.

Knead the minced turkey meat well with the rice, finely chopped onion, egg, finely chopped greens, dehydrated spices and vegetables,

Wash the meat well and boil in 4-5 liters of cold water with a little salt. When it boils, turn on the heat, add about 50 more

The onion is cleaned, washed and finely chopped. The carrot is cleaned and cut into rounds or given through a large grater.

Put meat in a bowl, add the onion given on the small grater, the potato also given on the small grater, the breadcrumbs, the eggs, the garlic

Boil the potatoes, cut into small cubes, about 15 minutes. Meanwhile, fry in 4 tablespoons of oil in a non-stick pan

Cut the breast perpendicular to the meat fiber, beat very lightly with a meat hammer and season to taste. Put the pieces

Cut the turkey breast in such a way as to obtain a rectangular piece of approximately 20 x 15 cm (you can get it from several

Boil the meat in 4 liters of cold water with a little salt. When it boils, take the foam and add the whole vegetables, cleaned and

For unclean fuduli, the thick membrane, skin, must be carefully removed, then washed well and kept in water with a little salt and vinegar.

Chicken (turkey) is cut into small pieces and boiled in salted water. After boiling, collect the foam from above and

Peppers stuffed with meat

1 kg minced dog (mixture of pork and beef),
3 onions,
100 g of rice,
10-12 bell peppers,
300 g tomatoes,
250 ml tomato juice,
150 ml oil,
1 connection marar,
salt pepper.

Stuffed peppers are an easy to make, filling and colorful recipe.
The filling can differ depending on the tastes of each family and can also contain: grated carrot, parsley, turkey meat, etc. or it can turn the recipe into a fasting one, in which rice is the main ingredient.

1. Mix the meat with finely chopped onion and sauté a little in oil, boiled rice, salt, pepper, finely chopped dill.

2. Peel a squash, grate it and squeeze the juice. Wash well and allow to drain.

3. Then fill with the meat mixture. Put the round tomato lids.

peppers, onions, carrots, celery, turkey (meat), rice, sour cream, an egg, oil, thyme, pepper, salt, borscht.

I cleaned and cut an onion and a pepper, I grated a carrot, I cut the pieces and a celery stalk that I lightly hardened in a few tablespoons of oil. I added the rice and hardened it with the vegetables until it became glassy, ​​then I took them off the heat. I cut the meat into cubes, and added it over the mixture of vegetables and rice. I seasoned with thyme, pepper and salt, added an egg to bind the composition and mixed everything very well.

I cut the well-washed peppers on their backs and cleaned them of seeds, then I filled them with a teaspoon of the hardened mixture. I boiled them in boiling water, enough to cover them and I left them for about an hour on medium heat to penetrate well.
I prepared a sauce from a spoonful of flour, tomato paste and a cup of homemade borscht that I put over the peppers to boil towards the end for a slightly sour taste. If you do not prefer sour, replace the borscht with water.

Peppers stuffed with meat and rice

Peel and finely chop the onion. Fry in hot oil until soft. Remove from the heat and add the paprika and rice, mixing well. Add the meat and leave to harden. When it has browned, add the broth dissolved in water and the egg, stirring constantly. Bring to the boil and add more water if the composition is too thick.

Cut the peppercorns so that they can be stuffed. It cleans the stumps. Pass under running water to clean the seeds. Fill each pepper with the prepared filling.

Place the peppers in a pot large enough to keep them from tipping over. Pour water halfway through. Sprinkle a teaspoon of salt in water and simmer for 45 minutes.

Heat the oil and sprinkle with flour. Stir quickly until a paste forms and quench with broth. Sprinkle with paprika, salt and pepper.

If it thickens too much, you can put a pinch of hot water from the peppers. Bring to a simmer over low heat for 5-10 minutes. Serve the peppers sprinkled with sauce and cream.

Potatoes stuffed with minced meat

I noticed that in winter I often cook hearty foods (and more like sweets :)). Maybe from the weather outside or maybe I spend more time at home.

I made the recipe below with the stuffed peppers in mind :)

  • 7-8 suitable red potatoes
  • 1/2 kg minced pork (can also be chicken)
  • 200ml broth
  • 2 teaspoons pepper paste
  • 1 onion
  • 2-3 cloves of garlic
  • 2 bay leaves
  • salt, thyme, pepper, basil
  • oil

1. Put a little oil in a pan and add the minced meat. Cover and let it cook over low heat, stirring occasionally.

When the water has dropped and the meat starts to fry, we leave it for another 2-3 minutes, during which time we mix it lightly so that it does not stick to the bottom of the pan.

Add salt, pepper and a little thyme.

2. Until the meat is done, peel the potatoes, wash them and cut them in half lengthwise.

3. Put a little oil in a tray, place the potatoes with the hole up, put a little more oil on them and put them in the preheated oven at 180g C for 10 minutes.

Then we take out the tray, turn it upside down and leave it for another 10 minutes.

4. Prepare the broth sauce (you can give it up if you want): Peel the onion and finely chop the garlic, then heat them in a little oil.

Add the pepper paste then the broth, bay leaves, salt, 1/4 teaspoon basil.

Let it simmer for 10 minutes.

5. Fill the potatoes with the meat prepared in advance and put 2 tablespoons of sauce on each.

Put the tray in the oven and leave for another 15-20 minutes.

Serve with sour cream and if you like with grated cheese on top.

And let me give you a glass of red wine :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Peppers stuffed with turkey in sauce - Recipes

10 bell peppers - medium in size (you can put in
place of fresh red peppers)
700 g minced turkey
50 g bacon or bacon (optional) - chopped
60 g of rice
50 ml olive oil
1 large onion
1 or
30 g flour
50 g tomato paste (broth, tomato juice)
2 carrots
1 small celery
1/2 link fresh dill
salt and pepper to taste
a sprig of thyme
1 small bay leaf
sour cream or yogurt for serving

Method of preparation:
We choose the peppers so that they are not stained or
spoil and clean them of stalks and seeds, then
I wash them. Peel and finely chop the onion.
Peel a squash, grate it and slice it
chop the parsley. Mix the minced meat with
finely chopped and lightly chopped onion, rice, egg
beaten, dill. Season with salt, pepper and a little
thyme. Mix well to get a
homogeneous composition. We fill the peppers with this
composition and flour the back part,
we put a lid on tomato slices, then ii
we put them in the bowl in which we cook them together with a
red, a small bay leaf plus slices of
carrots and celery. We put hot water over it
level the peppers and boil them. After they have
bring to the boil and simmer for about 10 minutes.
Prepare a heat-resistant dish in which we put
a sauce obtained by mixing pasta
tomatoes with flour, which I diluted with juice
in which they boiled the peppers. Add 50 ml of oil.
Remove the peppers and put them in a bowl over the sauce.
We pass the carrots and celery, we pour them over the peppers
and put them in the oven for 45 minutes
over medium heat. We serve it warm, with sour cream or
yogurt. Good appetite!


  1. Ceolwulf

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  2. Lambret

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  3. Sadek

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  4. Newland

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  5. Alfonso

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