To the number of traditional summer dishes you can safelycarry a stuffed pepper - a national dish of Bulgarian, Moldovan and Romanian cuisine. For its preparation the Bulgarian pepper, rice and meat (most often beef) minced from seeds are used forcemeat. Stuffed pepper is cooked in water or tomato sauce and served as an independent dish. But not all the landladies agree with this. They still puzzle over what to serve with stuffed peppers, and come up with more and more options for side dishes. Some of them are presented in our article.
To save most of the vitamins andMinerals modern housewives prefer not to cook stuffed peppers, and bake in the oven. Otherwise, the technology of cooking is not much different from the traditional recipe. We suggest stuffing vegetables with ground beef and rice, then bake them, and also tell you what to serve with stuffed pepper, so that the dish turns juicy and beautiful at the same time.
Step-by-step cooking of the dish is as follows:
In this case, there is no question ofhow to serve stuffed peppers. A photo of the dish prepared according to the recipe proposed above is presented above. Half a green stuffed pepper on a bright red tomato puree looks very stylish and exquisite. Bon Appetit!
Those people who prefer to servestuffed peppers without garnish, like the recipes of delicious sauces to the dish. Especially by the way they will be to the baked pepper, where the gravy as a result of cooking in the oven remains very little. In this case, you can serve pepper stuffed as an independent dish on a separate plate, pre-watering it with a specially prepared sauce.
We offer two variants of sauce:sour-garlic and tomato. The first sauce is prepared on the basis of sour cream (20%) with the addition of garlic, spices and herbs. For its preparation, whisk in one dish sour cream (250 g), squeezed through a press garlic (4 slices), a pinch of salt and black pepper. Greenery in the form of chopped fresh or dried dill is added at will. The finished sauce can be served in a special sauce bowl or pour the peppers directly from above, so that they are better soaked, become more juicy and aromatic.
Because the stuffed peppers by traditionalThe recipe, as a rule, is prepared in a tomato sauce, then they are served with it to the table. Therefore, the proposed below version of the preparation of tomato sauce more suited to baked in the oven peppers, in or without gravy.
For tomato sauce, blanched andsifted tomatoes (1 kg), spices in the form of black and red pepper, salt, garlic (1 slice), onion (2 pcs.), vegetable oil. During preparation, tomato puree is first made to a thick consistency, and garlic, spices and salt are added to it in 5 minutes before the end. Onions are fried in vegetable oil in a separate frying pan. Then it is combined with tomato puree and served on a table with stuffed peppers.
Sauce sauce, but many garnish to the stuffedpepper does not suffice. For example, nourishing potatoes, boiled rice or some other porridge. And the first thing that comes to mind when you need to decide what to feed stuffed peppers, is to make mashed potatoes.
For the preparation of this classic garnishit is necessary to boil potatoes in salted water. Cook it for 25 minutes from the boiling point of water or until cooked. After that, the water from the pan must be drained and the potatoes themselves be dried with potato mushrooms, gradually adding melted butter (50 g) and warm milk (200 ml) to the puree. Prepared garnish to serve to the stuffed pepper immediately. When serving, mashed potatoes can be poured with gravy, in which pepper was stewed.
When preparing a traditional garnish, you cana little back from the rules. For example, potatoes will get much more flavorful and tasty if you add garlic squeezed through the press, dill greens or cheese.
If cooking stuffed peppersis at the beginning of summer, when the sale of a full-fledged young potatoes, it is his, and not mashed potatoes, it is better to apply for a side dish. At the same time, you can prepare it directly in the skin, where it contains the most useful substances for the body.
Consider another option, with which you can serve stuffed peppers. Garnish in the form of a young potato is prepared in such a sequence:
Despite the fact that the filling for stuffedpeppers are necessarily added to rice, it is also often served as a side dish to the main course. Less commonly used buckwheat or other cereals. It would seem that rice is absolutely not the product with which to serve stuffed peppers. But in fact, to taste these two dishes are perfectly combined with each other.
The secret of cooking friable rice forgarnish is that the groats should not be washed or soaked before cooking. Only in this case it will be possible to preserve the structure of rice and not allow it to boil.
So, at the bottom of a dry pan, pour a couple of canteensspoons of vegetable oil, heat it and add rice (1 tbsp.). Stir rice with a wooden spatula until it becomes transparent. Now you can add boiling water (1.5 tablespoons), pre-salt it (1 teaspoon). Cover the pan with a lid and leave the side dish to languish on low heat until cooked. Open the lid and mix the rice is not worth it. When serving, the garnish is laid out on the bottom of the plate, and already on top of it are stuffed peppers. Bon Appetit.
Minced meat is not the only optionpepper filling. Vegetarians and people who stick to the church fast, prefer to cook this dish with mushrooms. In this case, to make the stuffed pepper turned out also very useful, in the recipe instead of the usual white brown rice is used. With this cooking technology, the vegetable halves with the filling are baked in the oven in a tomato sauce. After that, it will be necessary to nicely serve the stuffed peppers to the table so that even the true meat eaters can not stand by their appetizing form.
For 4 servings, you will need to clearseeds and cut in half along two large red peppers. At this time, cook until brown rice is ready to cook in a 1: 2 ratio (1 glass of rice - 2 cups of water or vegetable broth). Mushrooms chop. Combine rice, mushrooms and a portion of tomato sauce in one bowl. The filling should be sufficiently moist, but not liquid. Pour half of the peppers with the resulting mass, pour the remaining sauce (all you need is 1 ½ cup), cover with foil and send the dish to the oven for 40 minutes to bake at 200 degrees.
It remains to find out what to feed the stuffed pepper. Garnish, the photo of which is presented above, suggests the use of such ingredients for its preparation:
To prepare a garnish, it is necessary to put out onfrying pan in vegetable broth leeks and raisins, adding salt and pepper to taste. When the onion becomes soft and the liquid is absorbed, the dish can be removed from the fire and spread on a plate to a stuffed pepper.
Potato or pea puree with creamyoil, rice or any other cereal as a garnish fit perfectly. But what about those who try to minimize the number of calories in the prepared dish? With what to feed stuffed pepper to those who adhere to a rigid diet?
Ideal option in this case will be a side dish ina mixture of lettuce leaves and vegetables, which are already sold washed and dried in special packages called "Salad Mix". One such package can contain arugula and chard, chinese cabbage and spinach, Iceberg salad, radish and carrot plates, cabbage with carrots and celery, etc. The meaning of this mix is that it is enough to pour the contents of the packet into a bowl, fill it up its butter, and lettuce is ready. It can be served as a side dish to any dish, including stuffed peppers.
Light salad of fresh vegetables, with a juicy onion,dressed with vegetable oil, will not leave anyone indifferent. With what side dish to serve stuffed peppers, if the street is summer, not even discussed. A low-calorie salad of cucumbers and tomatoes will harmoniously complement the taste of the main dish, while practically not adding to it calories. Prepare a garnish is easy.
First you need to wash and cut intorandom order of cucumbers and tomatoes. Then add onion semirings, bell pepper and other vegetables that fit to taste. As a dressing, you can use any vegetable oil, for example sunflower, linseed or olive. For spicy sour salad, sprinkle with lemon juice, and sprinkle with greens for a spectacular feed. The garnish is served on one plate with stuffed pepper. And that the sauce does not mix with vegetables, pour it with pepper when serving is not worth it.
Traditional side dishes to stuffed peppers inthe form of mashed potatoes, rice or buckwheat bored very quickly. In due course it would be desirable to try to prepare something new and interesting. A delicious alternative to boring garnishes can be a pumpkin baked with herbs, spices and olive oil. It turns out so tasty, that the question of what to serve with a stuffed pepper to a festive table, disappears by itself.
To prepare a garnish by this recipeYou need a muscat squash pear-shaped, or rather that part of the fruit, where there are no seeds. It needs to be thoroughly washed and peeled with a vegetable peeler. Then the pumpkin is cut into cubes of small size (approximately 2 cm thick). Then they must be put in a baking dish in one layer and mixed with spices.
Number of spices with which it is bakedpumpkin, can be adjusted to your liking. Mandatoryly added squeezed through the press garlic (4 slices), red and black pepper, salt, rosemary, a little olive oil. After this, the mold should be shaken well, and the nutmeg should be rubbed on top. The pumpkin is baked in the oven at a temperature of 200 degrees 30 minutes. During cooking, the dish should be stirred, so that the vegetable cubes are baked evenly. Ready to put the pumpkin on a plate to a stuffed pepper. At will, the garnish can be decorated with green onions and grated Parmesan cheese. From this, the taste of the dish will only benefit.
Fresh or thermally processed vegetablesare the most common version of the side dish to stuffed peppers. They complement the taste of the prepared dish, make it more harmonious and interesting. Along with traditional lettuce leaves, cucumbers and tomatoes, it is possible to cook a string bean as a garnish. This will not only diversify the taste of the dish, but also beautifully serve stuffed peppers.
To prepare a garnish of bean podsit is necessary to boil until half cooked. To do this, their ends need to be cut off, and the prepared pods should be left for no more than 4 minutes in a saucepan with boiling salted water. The ready-made string bean is discarded in a colander and cooled.
In the meantime, fry in olive oilseveral crushed garlic cloves on the flat side of the knife. After a couple of minutes, remove the garlic, adding a pod of string beans and chopped cherry tomatoes. You can use ordinary tomatoes. However, they must first blanch, remove the peel and only after that cut into cubes. String beans are cooked in tomato for about 5 minutes, then spreads on a plate to a stuffed pepper. This garnish can be served in hot, cold.
Perfect garnish to stuffed peppers everychooses for himself. Someone prefer fresh salads from vegetables or traditional mashed potatoes, but someone prefers to serve the dish separately from the garnish. The taste of stuffed peppers from this will not get worse or better, only his presentation will change.
