Ingredients: Bulgur 100g, water 1l, large carrots 1/2 pcs., green onions - 5 arrows, vegetable oil 40g, Garlic 3 cloves, minced beef (from the shoulder) 400g, salt/pepper to taste, parsley 3 sprigs, dolma pepper 8 pcs. ., vegetable oil 10g, large carrots 1/2 pcs., parsnip root 1 pc. (80g), red onion 1 pc., garlic 2 cloves, tomatoes 300g, water 1 l, star anise (anise) 1 star, peppercorns 4 pcs., allspice 2 pcs., bay leaf 2 pcs.
Preparation:
Filling:
Boil the bulgur: add water, cook for 20-25 minutes. Cut half a carrot into cubes and green onions into rings. Fry the carrots and green onions in vegetable oil, squeeze the garlic into the pan. Fry for about 3 minutes.
When the bulgur is ready, drain the water, but do not rinse. Place in a large bowl in which we will mix the filling. Add raw minced meat and fried vegetables to the bowl. Pepper and salt.
Chop the parsley, add to the filling and mix. We clean the peppers: cut off the tops of the peppers - the “lids with the stalk”. We don’t throw away the “lids”. We clean out the seeds and white membranes with our hands.
Using a tablespoon, spoon the filling into the peppers so that there is no free space left inside. Cover the stuffed peppers with “lids”.
Sauce:
Cut the carrots and parsnip root into rings. Coarsely chop the red onion. In a cast iron skillet, fry carrots, parsnips, red onions and crushed garlic cloves in vegetable oil. After 3 minutes, for sourness, add tomatoes in their own juice. As soon as the sauce boils, place the peppers in it: vertically, with the filling facing up. We remove the covers. Fill the peppers with water until it lightly covers the peppers.
Place spices in a tea strainer: star anise, black peppercorns, allspice and bay leaf. Place the strainer in the pan with the peppers. Cover the peppers with lids. Cover the cast iron with a lid. Place the peppers in the oven at 180 degrees for 35-40 minutes. When the peppers are ready, remove the pan from the oven and take out the spices.
Bulgur is a very unusual and tasty cereal that tastes somewhat like rice or pearl barley. You can cook porridge from it, make cutlets and other delicious dishes. I stuffed peppers with bulgur, it turned out incredibly tasty, very spicy and refined taste.
Ingredients
To prepare peppers stuffed with bulgur, you will need:
carrots - 1 pc.;
onions - 1 pc.;
bulgur - 50 g;
bell pepper - 6-7 pcs.;
homemade minced meat - 300 g;
salt and spices - to taste;
greens for decoration.
Cooking steps
Bell peppers, cut into pieces, remove seeds.
Boil the bulgur until tender in a ratio of one to two with salted water for 20-30 minutes, cool. Add bulgur to the minced meat and mix.
Peel the onions and carrots, chop the onions as finely as possible, and grate the carrots on a fine grater. Add vegetables to the minced bulgur along with salt and spices, mix thoroughly until smooth.
Stuff the pepper halves evenly with the bulgur and minced meat filling.
Place the peppers on a baking sheet or in a baking dish, cover with foil and bake in the oven, preheated to 180 degrees, for 40 minutes or more.
Serve delicious peppers stuffed with bulgur, garnished with fresh herbs.
Bon appetit!
Ingredients:
- 1 kg bell pepper;
- 300-400 g minced meat;
- 1 cup bulgur;
- 1 large carrot;
- 1 onion;
- 1 tablespoon of tomato paste or 2-3 tomatoes;
- 2 tablespoons sunflower oil;
- Salt to taste (0.5-0.75 tablespoon);
- Ground black pepper - a pinch;
- Bay leaf - 1-2 pieces.
Instructions:
First, boil the bulgur until almost done. Fill the cereal with water at the rate of 1:2 (for 1 cup of bulgur 2 cups of water), add a little salt (a couple of pinches) and cook until the cereal absorbs all the water. Let cool until warm. While the bulgur is cooking, wash and remove the stems and centers from the peppers.
We will also peel the onions and carrots. Finely chop the onion and pour it into a frying pan with heated vegetable oil. While stirring, sauté the onion for 2-3 minutes, and then add the carrots, grated on a coarse grater. Continue sautéing, stirring occasionally, until soft.
Minced meat can be made from meat or bought ready-made (beef or chicken fillet). Pork is too fatty, just like chicken (probably it has skins and fat, and sirloin is made from breasts, so it’s tastier and more dietary, albeit a little more expensive than usual). Mix the minced meat with bulgur and put half of the sautéed onion and carrots there. In the second half, add tomato or fresh tomatoes, grated on a coarse grater and then rubbed through a sieve (fine colander). Cook for a couple more minutes and remove from heat, this will be the gravy.
Mix the minced meat thoroughly, add salt and pepper.
Fill the peppers with minced meat and place them in a saucepan.
Today I will tell you the recipe for such a delicious and popular dish as stuffed peppers in tomato sauce. For the filling we will use bulgur with vegetables.
You can safely replace it with regular short grain rice. But bulgur gives us an interesting nutty aroma and delicate taste. To achieve this effect, it must be fried in oil.
If you want to minimize the use of oil, then plain rice is a better choice. But, in any case, you can experiment and choose the option that suits you!
To prepare stuffed peppers with bulgur, take:
- small bell peppers 10-15 pcs
- 2 carrots (depending on the season, one carrot can be replaced with a piece of pumpkin of the same size and cooked the same way)
- 200 g bulgur
- 70 g tomato paste
- salt, pepper, turmeric, spice mixture, coriander, black peppercorns
mustard oil (or other vegetable oil suitable for frying)
1. Rinse the bulgur, add water, leave for 15-20 minutes.
2. Wash the peppers, cut off the part where the stem is located, and carefully remove the seeds.
Advice from my own experience. If you are preparing stuffed peppers for the first time, or using new dishes, be sure to “try on” how many peppers will fit there so that they sit snugly and tightly. If you place the peppers loosely, then during the cooking process they will fall, then they will float, the filling will spill out, and you will get an interesting lecho with bulgur. This is not bad, but we decided to cook stuffed peppers))
3. Wash the carrots and pumpkin, peel them, and grate them on a coarse grater. Divide the mass into two parts: 2/3 and 1/3.
4. Pour 4-5 tbsp into a small saucepan. mustard oil, put 0.5 tsp. coriander, 0.5 tsp. turmeric, 0.5 tsp. black pepper and 1 tsp. spice mixtures. Heat oil with spices.
5. Fry most of the carrots (with pumpkin) until soft, add bulgur, fry, stirring for 5-7 minutes.
6. Add 1.5-2 cups of hot water, so that the water covers the bulgur literally by 2 mm, add salt (about 1 teaspoon of salt, or a little less). Bring to a boil, reduce heat and cook for 15-20 minutes until thick.
7. Place the finished bulgur on a large flat plate, so that it cools down a little.
8. Pour 2 tbsp into the same pan. mustard oil, add a little coriander, a mixture of spices, black peppercorns, heat the spices in the oil.
9. Add the remaining carrots, add salt, lightly fry, add tomato paste, mix well. Stirring, bring to a boil, remove from heat and leave covered.
Here I will also add trimmings from the caps that remained from preparing the peppers. You can add a little chopped or grated celery, bay leaf, and grain mustard. Everything is to taste.
10. Carefully stuff the peppers with bulgur and carrot filling, and no less carefully place them tightly in the pan with the tomato mass.
Be careful the pan and sauce may still be hot. If you want, you can place the peppers in another pan and then just pour the sauce in there. I usually don’t have such problems, and in order to wash fewer dishes, I do everything in one pan.
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