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Baked peppers stuffed with mujdei and chicken

Baked peppers stuffed with mujdei and chicken



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Preheat the oven to 180 ° C (MEDIUM gradation).

Finely chop the garlic. Grind with salt until a homogeneous paste is obtained. Transfer the mixture to a bowl. It is peppered. Gradually add the oil, stirring, until an emulsion is obtained.


Wash the peppers, wipe well, cut in half through the spine, and clean the seeds well. Slice the meat to a thickness of 5-6 mm, the slices being cut so that it can fit, in pairs, in halves of donuts.

Place the pepper halves on a baking tray greased with a little oil, with the cut side up. Divide the sauce between the 8 halves. Salt and pepper. Bake for 30-40 minutes in the middle of the oven.

Remove the tray from the oven, place two slices of chicken inside the pepper halves. Put parsley on top of them. Bake for 10-12 minutes, or until the meat is done. Transfer the pepper halves to individual plates, heated, along with the salad seasoned with salt and pepper and sprinkled with a little vinegar and olive oil. Sprinkle the peppers with grated cheese and garnish with parsley leaves. Serve with crispy bread and a white, dry and cold wine.



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(5 points / total votes: 19)

Darvenia Darvi 8 years ago - 24 July 2009 00:40

Re: Cream cheese with baked peppers

can it be stored longer in the refrigerator? or should it be consumed in 2-3 days?

Ioana 8 years ago - July 24, 2009 09:50

Re: Cream cheese with baked peppers

Darvenia Darvi 8 years ago - 26 July 2009 22:59

Re: Cream cheese with baked peppers

DIANA H 8 years ago - 5 August 2009 11:50

Re: Cream cheese with baked peppers

WELCOME! I WAS ON HOLIDAY AND WHEN I RETURNED I "RESEARCHED" THE NEWS.
HEY, BUT THIS CHEESE PASTA LOOKS GREAT.
SO TOMORROW I HAVE COOK!
THANKS, IOANA!

Ioana 8 years ago - 5 August 2009 12:15

Re: Cream cheese with baked peppers

welcome back, I hope you had a pleasant and peaceful holiday! I count the days until I leave.

diana h 8 years ago - 6 August 2009 15:08

Re: Cream cheese with baked peppers

I wish you with all my heart a holiday as you wish!
mine was nice too. constructive! I went to see my son-in-law and I experienced, among other things, "corcoduse jam".
I found out that I was "infected" by you in terms of culinary innovations and experiments!

Ioana 8 years ago - 7 August 2009 10:13

Re: Cream cheese with baked peppers

it means that you are lost, I tell you, innovation and diversified cooking create addiction

diana h 8 years ago - 10 August 2009 12:41

Re: Cream cheese with baked peppers

DAAAAA, YOU'RE RIGHT. EVERYTHING I SEE IN THE MARKET - OR REFRIGERATOR - GIVE ME IDEAS AND CULINARY COMBINATIONS!

mada 8 years ago - 17 August 2009 07:17

Re: Cream cheese with baked peppers

I love to eat cheese paste for breakfast, but I didn't know this recipe. I can't wait to see what it's like, especially since I'm a melted pepper. thanks for the recipe.

Persida 8 years ago - November 25, 2009 10:28

Re: Cream cheese with baked peppers

I tried to lick your fingers of delight too

claudia 8 years ago - December 17, 2009 13:10

Re: Cream cheese with baked peppers

Indeed, it was very good for me too, and my friend really liked it, he combined it with a steak of pork muscles and chicken wings and it was really super tasty: D

Alexandra 7 years ago - 15 February 2010 11:23

Re: Cream cheese with baked peppers

akylaky 7 years ago - 3 January 2011 00:02

Re: Cream cheese with baked peppers

thank you for the recipe it was not hard but it was good.

maria 6 years ago - 28 December 2011 21:13

Re: Cream cheese with baked peppers

Cream cheese with baked peppers
in addition to all the ingredients, you can also add hot peppers to taste (I ate Greek)

Gabriela Pop 5 years ago - 27 July 2012 23:04

Re: Cream cheese with baked peppers

To the recipe below I also added the garlic from Ioana's recipe. I want to say that my men licked their fingers.

Cream cheese with baked peppers
Ingredients: baked pepper, feta, oregano, olive oil, lemon juice

Born out of the Greeks' love for cheese, cream cheese (called "Greek" salad and salad) is found in many combinations, such as or spicy. The variant with baked peppers is very suitable for making sandwiches, it is less widespread, but it is even more special.

Ingredient:
200 grams of feta
3 red peppers, cop & # 351i
3 tablespoons olive oil
2 tablespoons of lemon juice
fresh pepper & # 259t m & # 259cinat
1 tablespoon of oregano
Preparation:
1. Peppers are peeled and peeled, stalks, seeds and seeds are peeled.
2. Put the crushed cheese, baked pepper, and lemon juice in a blender.
You can replace the girl with telemea.
3. Paste the mixture.
4. Gradually incorporate the olive oil while the blender is running.
Cream cheese with baked peppers is served at room temperature or cold, on slices of bread or fried pita, with tomato salad next to it. Sprinkle oregano over the canapés (fresh or dried).
This recipe can be prepared with baked peppers, drained from the jar. In this case, remove the lemon juice from the recipe because the pepper already contains a paste.

Bogdan Pavel 4 years ago - 18 April 2013 21:33

Re: Cream cheese with baked peppers

I saw this recipe and somehow I remembered an extremely simple and yet extremely tasty traditional Greek recipe, in my opinion a cream cheese (feta) rubbed with hot peppers, olive oil and lemon. It is called tirokafteri and is excellent as an appetizer or to whet your appetite for a meal.

I looked through the sauces section and I have 2 more recommendations of traditional Romanian garlic sauces for steaks. If you are interested in the 2 and the recipe for tirokafteri, I am waiting for a sign

Ioana 4 years ago - April 18, 2013 9:44 PM

Re: Cream cheese with baked peppers

Bogdan, that sounds great! I also ate something similar, but from the Serbian cuisine: caimac rubbed with hot peppers and it was great as an appetizer. so we were waiting for the recipe.

Bogdan Pavel 4 years ago - 18 April 2013 22:39

Re: Cream cheese with baked peppers

Ingredient:
-300g feta cheese (preferably if you find it greasy)
-1-2 hot peppers (now it depends on how hot you like it or how hot the peppers are, I usually use 2 hot peppers)
-salt only if you still think it is needed but the girl has enough salt
-1 teaspoon of oregano
-1-2 tablespoons of olive oil
-1 tablespoon of vinegar or 2 tablespoons of lemon juice (I prefer one)

1. Bake the pepper a little so that you can peel it, wash the feta a little with water.
2. Peel the pepper and cut it into very small pieces and put it in a mortar in which you rub it with olive oil like mujdei (you can keep some of the hot pepper pieces to add to the cheese, that's how I like it ). 3. Gradually, as you rub the pepper, add the lemon juice or vinegar and mix well.
4. Feta cheese or put it in the blender and make a paste and then add it over the pepper rubbed with oil, or gradually crush it manually over the pepper (I prefer the manual version, it's harder to mess with the blender).
5. Mix the cheese well with the pepper paste, add oregano, salt if needed, and a pepper powder.
6. It goes great as an appetizer with Greek bread or toast (made on the grill with a little oregano on top and olive oil) or with normal bread.
I hope you like it!

Ioana 4 years ago - April 19, 2013 10:36

Re: Cream cheese with baked peppers

Definitely, Bogdan. I can't miss your recipe, it sounds too good

Bogdan Pavel 4 years ago - April 19, 2013 15:45

Re: Cream cheese with baked peppers

I'm glad you love it. I'll write you 2 recipes for excellent garlic sauce for steaks, especially on the grill, I hope you can try them and by the way, I'm preparing your Swedish meatballs right now. let's see what comes out


Baked peppers stuffed with red lentils

After baking, the baked peppers are allowed to sweat, seasoned with salt and covered for approx. 30 minutes.

Meanwhile, make the filling. In a small saucepan, place the lentils, along with a little olive oil and the diced vegetables and cover with water or chicken / beef soup. The diced tomatoes are put towards the end, so as not to give the remaining vegetables a raw taste. After about half an hour, turn off the heat and leave to cool.

Peel a squash, grate it and squeeze the juice out of it.

Then place the peppers in a heat-resistant dish, mix 3 beaten eggs with a little salt, pepper and greens and pour over them. Then put in the oven for approx. 15 minutes (until the "omelet" is made around them.)


Peppers stuffed with tapenade

I do not fast "organized", but I often think of those who respect the fasts, especially the big ones, such as the one before Christmas. Sometimes I also post fasting recipes, like this one. I propose a robust and rustic dish, but ingenious, decorative and delicious.


Tapenade is a dish from Provence, a French region extremely important from a culinary point of view. Tapenade is very popular in the south of France, where it is usually eaten as a delicacy, spread on bread, or as a dip for bread, biscuits, breadsticks, vegetables, etc. or even as a spice, in fillings or sauces.
The basic ingredient is olives, especially black ones. They are finely chopped together with capers and then mixed with extra virgin olive oil. There are many variants of tapenades, depending on the added flavors: with anchovies, garlic, herbs, lemon juice, hot peppers or even brandy.
Kitchen: French
Difficulty: mica
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 45 minutes
ingredients:
85 g pickled capers
85 g black olives, pitted
4 cloves garlic, finely chopped
1 teaspoon thyme leaves, fresh (or fresh, chopped oregano)
4-5 tablespoons olive oil
1/2 red hot pepper, finely chopped
black pepper, freshly ground
2 red bell peppers, cut in half and clean
strips of hot peppers for garnish
Instructions:
Wash the capers under running cold water and wipe them with paper towels. Mix in a blender the capers with olives, hot peppers, half of the garlic, 3 tablespoons of oil, thyme and pepper until an inhomogeneous paste is obtained. Put it aside.
Preheat the oven to 200 ° C. Grease a plate with a little oil. Place the pepper halves on the plate. Sprinkle with the remaining garlic, fill with tapenade and sprinkle with a little olive oil. Bake for 40-45 minutes.
These stuffed peppers are served alone, as a snack, or as a side dish with fish or grilled, baked or fried chicken.
Note:
Use good quality olives, with a lot of taste and aroma, preferably not from those that have been completely salted, otherwise your tapenada will not be tasty enough.
Do not salt before tasting tapenada. Capers and olives can be salty enough so that no more salt is needed.


Stuffed baked potatoes

Baked potatoes have been my favorites since I was a kid. My grandfather baked them in the oven, that is, in the stove oven and we ate them especially on fasting days with salt and pickles. Paradoxically, I like them more than french fries, maybe because I grew up with them and every time I eat them I remember my childhood spent with my grandparents & # 8230and yes I still remember how my grandfather took them out directly with his hand, with his palms cracked from work and I ran from one palm to another until they got a little cold.

Baked potatoes are very easy to prepare, the waiting time is longer but if we talk about that it doesn't cost us anything, we are waiting :) For this preparation, larger potatoes are indicated because they are full and then it is easier to work with them.

The stuffed baked potatoes are absolutely tasty, especially because the filling is creamy, it also has pieces of ham, they are practically the rich brothers of those from our childhood, they have sour cream and butter in the composition. To calculate the portions considered a potato per person provided it is large, I bought 1 kg of potatoes and had 5 potatoes. Those with red skin are the most suitable. But let's see how to prepare these delicious potatoes.

Stuffed baked potatoes

Ingredients for 6 people:

  • 6 large potatoes
  • 250g slightly smoked ham
  • 200g fermented sour cream
  • 150g butter
  • 250g mozzarella
  • salt, pepper, greens, red peppers

Wash the potatoes well, wipe and prick with a toothpick everywhere and then bake in the pan at 180 degrees for an hour. Baking time varies depending on the type and size of potatoes.

Until the potatoes are cooked, cut the ham into pieces.

When they are baked, take them out and let them cool a bit so that you can work with them, you are going to dig them out.

How do you know if the potatoes are ripe? Simple, tighten them a little and if they are soft it means that they are ready made. Use a silicone or special glove to keep from burning.

Cut a lid on the potatoes and peel them lightly, leaving a little core next to the peel. Put the core in a bowl, add the diced ham, sour cream, half the amount of diced cheese, salt, pepper. Stir gently.

You can add sliced ​​green onions, pepper cubes to the filling.

Fill well by lightly pressing the potatoes and place them in the tray next to each other.

Put a generous slice of butter on top of each, grate the cheese abundantly and put it in the oven only until the cheese melts.

Serve hot with chopped greens on top.

They are very good, you can't get enough of eating :)

Recipe tried by readers

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Stuffed pepper ingredients:

  • 10-12 bell peppers, of medium size (7-8 cm. Length)
  • 700 grams of minced meat, I use in the mixture, ½ pork, ½ beef, I even used chicken or turkey for. that, unlike stuffed cabbage, I don't like stuffed peppers
  • 1-2 onions
  • ½ glass of rice (75-80 ml, ie about 40-50 grams) with round grain
  • ½ dill connection
  • ½ Bunch of parsley
  • 1 teaspoon grated pepper
  • 1 teaspoon salt
  • 1 teaspoon sweet or hot paprika (optional, I put it for color and flavor)
  • 150 grams of mashed tomatoes or 100 ml. of broth
  • 1 teaspoon of tomato paste
  • optional: 1 whole egg or just 1 egg yolk, works very well and without
  • 3 bay leaves
  • sauce: 250 ml. of concentrated tomato broth, 3 tablespoons oil, 2 tablespoons flour, bay leaf, salt, pepper, sugar

Preparation of stuffed peppers:

First of all, let me introduce you to the peppers, they come from my own garden, they are not exactly calibrated (some smaller, others more chubby) and almost all of them are a bit bigger than my preferences when it comes to stuffed peppers, but beautiful and healthy.

1. First of all, remove the seeds from the peppers, clean them as much as possible of the ribs inside and wash them well, then let them drain with the opening down.

2. Put the minced meat in a bowl (as I told you, I also used beef and pork).

3. Finely chop the onion and add it over the meat. Add the washed and drained rice, salt, pepper, paprika, tomato paste and chopped greens. Do not neglect the greens, they will bring freshness to this summer dish. If you decide to use it, add the whole egg or the yolk. The egg definitely has a role in linking the composition of meat and rice, but it will also strengthen it a little. If you want a softer composition, use only the yolk or do not lay eggs at all.

4. Mix all very well, until a homogeneous composition is obtained.

5. The composition of meat and rice is stuffed in stuffed peppers, without filling them completely (keep in mind that the rice will swell when boiled). Optionally, we can cover the peppers with a "lid" of a small tomato.

6. Arrange the peppers in a suitable pot, with the opening upwards. Separately, boil about 1 liter and a half of water. When the water boils, carefully pour over the peppers in the pot, so that there is only enough water to cover the peppers. Sprinkle a pinch of salt, add the bay leaves and put the pot on the fire.

To keep the peppers in a fixed place under boiling water, I usually place a plate on top of them.

Other Minced Meat Recipes:

Marinated meatball recipe

Sarmale recipe with sweet cabbage

Meatballs in tomato sauce with basil

7. When the water boils, add the mashed tomatoes or broth. Boil the peppers over a low heat for 1 hour & # 8211 1 hour 1/2, enough to cook the meat and boil the rice.

8. Some options recommend boiling peppers directly in tomato sauce (at Dana you can find such a recipe). I don't do that because here, at my home, everyone has their own tastes. If my husband and I like peppers stuffed with tomato sauce, my daughter, on the other hand, prefers to eat them with a tablespoon of sour cream.

In addition, they seem easier to keep and reheat in their own & # 8222soup & # 8221 in which they boiled, because stuffed peppers are one of the dishes that are very suitable to prepare in large quantities and keep in the refrigerator. for the second or even the third day. Then, as if the appearance is more pleasant, they can be arranged more nicely on the plate, so I make the sauce separately.

9. For the sauce, heat the oil in a saucepan and add the flour. Quick mixture so that the oil is incorporated into the flour, without browning. Immediately pour over, little by little and stirring continuously, 250 ml. from the soup in which they boiled the hot peppers.

10. It will boil and thicken immediately. Add the broth (it is good to use a very concentrated one) and mix very well, then add the bay leaf. Boil the sauce for 4-5 minutes on low heat, then adjust the taste with salt, pepper and sugar (about 2 teaspoons of sugar, enough to balance the acidity of the tomatoes).

Place the hot stuffed peppers on the plate and sprinkle with the hot sauce.

If you are interested, discover a recipe for Fasting Stuffed Peppers:

Did you like this recipe?


Snack recipes, appetizers, salads

Romanians' festive meals begin with a glass of brandy or brandy (depending on the area) and with many assorted snacks meant to whet the appetite for the rest of the dishes.


Recipe for baked peppers stuffed with cheese

The recipe for baked peppers stuffed with cheese - the composition can be adapted and reinvented, depending on your preferences. This recipe is a cold appetizer recipe. Here's how easy it is to do:

  • half a kg of pitted baked peppers
  • green onions
  • 150 grams of cream cheese
  • olives without chopped seeds
  • pepper
  • the green you prefer
  1. Cut the lid off the peppers, or cut diagonally so they can be filled.
  2. Mix cream cheese with olives, sliced ​​green onions and finely chopped greens. Season with salt and pepper to taste.
  3. Fill the peppers with this composition, and if you cut them diagonally, make sure that the filling will not come out, and from time to time catch them with toothpicks.

The recipe for baked peppers stuffed with cheese is served with side dishes such as salads. I wish you good appetite and successful recipes! [Wpurp-searchable-recipe] Recipe for Baked Peppers stuffed with cheese & # 8211 & # 8211 & # 8211 [/ wpurp-searchable-recipe]


Garlic sauce simple recipe

Garlic sauce simple recipe. How is mujdei made? Simple! From crushed garlic with salt, oil and a little mineral water. Creamy or more fluid mujdei, perfect to accompany grilled or cooked meats or vegetables (rasol).

There are many possibilities to prepare garlic sauce: with yogurt, sour cream, tomatoes, baked peppers, spicier, sweeter. You can make a multitude of delicious recipes for mujdei and sauces, especially if you are fond of going out on the green grass. Here you will find all the mujdei recipes.

Yes, the expression & # 8222 garlic sauce & # 8221 is a pleonasm. Like & # 8222 uphill & # 8221 or downhill. Why? Because mujdei means garlic foam and comes from the French & # 8222mousse d & # 8217ail & # 8221. Some versions indicate the origin in & # 8222must of ai & # 8221 & # 8211 ie juice, garlic juice. In Transylvania, garlic is commonly called & # 8222ai & # 8221. For colds or meatballs, being prepared with a lot of garlic, they are called aituri. Green beans with garlic = pods.

The aioli (Catalan) or skordalia (Greek) or tzatziki (Greek) sauces are also part of the same family of garlic sauces.

In the classic sauce, I'm talking about the simple one that contains only garlic, salt and oil, we can add mineral water in varying proportions or not at all. We like the right sauce, not very watery, but not clean garlic. If you have some beef soup at home (recipe here), I assure you that the sauce will come out even more delicious. However, a little carbonated mineral water makes the sauce more frothy, so even if I put beef soup I would add a little mineral water.

I will now show you the recipe after which we prepare this mujdei. From the quantities below you get enough garlic sauce for 4 people, at an exit to a barbecue on the green grass.


Peppers stuffed with minced meat and rice

What kind of rice do we use? What is the proportion of meat, onions, rice, spices and greens? How long do stuffed peppers boil? Written recipe and step-by-step video of stuffed peppers.

We put the lid on and now we go to boil, in the oven or on the stove. In the oven, let it simmer for a maximum of 15 minutes, bring to the boil, then reduce the heat to 220 degrees, fire up and down, with ventilation or maximum fire in the gas ovens.

After 1 hour we check a pepper, to see how long it takes to cook.

The first pepper is the best, taken out after an hour of boiling, when everything is still not well boiled & # 128578

Towards the end, add wine, lemon juice or 100 ml of borscht. It takes about 2 hours to cook.

Presentation and serving for the recipe of peppers stuffed with minced meat and rice

Stuffed peppers are served hot, with sour cream or yogurt, hot peppers, bread or polenta, as desired.

They are very good, so you can try the recipe. They are easy to make, and this option, without hardened onions, is easier.

Good appetite and increase in delicious cooking!

I leave another picture, because it looks too good & # 128578 Let me brag, as I deserve.

Stuffed pepper recipe has also been tried by blog readers: