Bake the peppers on all sides.
Put them hot in a bowl, sprinkle salt over them and cover for 15-20 minutes.
After this time, peel them and gently pull the spine, the seeds, if possible without breaking them.
In a bowl put crushed urda by hand, Parmesan cheese, salt and pepper. Mix well.
Wash the washed tomato into cubes, removing the spine. Finely chop the green parsley. Stir in the red cheese and parsley.
Lightly fill the kapia peppers with this composition. Place them in a ceramic pot (or two smaller pots). Sprinkle with olive oil, sprinkle with herbs from Provence and a little garlic powder (only if you like). Put a sprig of green parsley on top.
Put them in the hot oven, at 190 degrees C, for 15-20 minutes. When they are ready, take them out of the oven, let them cool a bit, then you can serve them.
Enjoy your meal!
Method of preparation
Stuffed peppers and baked potatoes on the disk
Important: The disc is the healthiest alternative to the classic grill because it prevents
Baked kapia peppers stuffed with wild mushrooms
Bake the peppers on the plate or on the flame and place them in a covered bowl to steam, so that they can
Bulgarian peppersI got this recipe from someone dear to my soul: from my friend Stefan's mother.
Tani Aura, as I caress her, is Bulgarian, born in Silista and one day she told me what she liked to eat when she went to her grandmother's.
Baked peppers, stuffed with sheep's cheese. What, do you think the poor woman escaped until she told me what and how? And because we are outspoken fans of baked peppers, I didn't give up until I did.
Quantities do not exist. I prepared several peppers, but only two resisted removing the tail without breaking.
So: kapia pepper, sheep's cheese (it also works fresh from cow, but NOT cheese), oil for frying and flour.
I baked the peppers, peeled them and gently pulled the tails to remove the stalk and seeds. Only two resisted and, I honestly admit, I washed the seeds inside.
I mixed the cheese with the egg and some dill that I had nothing to use (recipe does not provide & # 33).
With a teaspoon, but also with my finger, I filled them with the mixture, rolled them in flour and fried them quickly (like breaded cheese) in hot oil. I'm a treat
I had prepared the filling for several peppers, but the others ended up in the salad, and the composition became an omelet (seen next to it).
I will definitely do it again & # 33 You just know me: recipes as simple and as fast as possible & # 33 What do they taste like? Autumn, baked pepper. Try it, I can't describe you & # 33
I don't know, but I insist on persisting and sometimes I even get out
FAN n_puiu from GLAVACIOC onwards, towards our days and forever & # 33
Don't ask a woman for the impossible. She is able to offer it to you & # 33 & # 33 & # 33
Baked peppers stuffed with feta
One of the most delicious Greek appetizers (meze), baked peppers stuffed with feta (Piperies Gemistes me Feta), passed through the oven fire and sprinkled with olive oil, to turn into a wonder, ideal for both summer days and the coolest. Peppers known as kapia in our country, and under the name of florins to the Greeks, from the area of origin (Florina, from Macedonia), they are ideal for this preparation for which freshly baked peppers can be used, but also from those preserved in a jar.
Preparation time: 30 minutes
- 8 baked kapia peppers, without skins and seeds (those in the jar drain well)
- 350-400 grams of feta
- 4 tablespoons olive oil
- 1 tablespoon grated freshly ground oregano
- Preheat the oven to 190 degrees.
- Crush the cheese by hand and mix it with a tablespoon of oil, half the amount of oregano and freshly ground black pepper.
- Fill the peppers with the cheese mixture, being careful not to break them.
- Grease a pan with oil and place the peppers in it.
- Put the tray in the oven for 10 minutes until the peppers start to brown on the surface.
- Remove the pan from the oven and sprinkle the peppers with the remaining oil and sprinkle with oregano.
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How easy it is to take a post from a foreign blog a few days ago and put yours!
And even if it were, it would still require more effort than making free statements on the net! Our goal is to popularize the world's culinary cultures and not to cultivate our pride in originality. We don't know which site you're referring to, but it doesn't matter. The photos in this recipe, like many others, have been in our files for a long time. And digital photos lie much less than humans. However, in the case of this recipe, as in many others on our site, especially the traditional ones, we do not assume their authorship. We didn't invent the stuffing. But we didn't cultivate plagiarism either, as you mischievously insinuated.
Correct and pertinent answer! Linda, if you have enough culinary inspiration, go to your pots and don't waste your time on culinary sites.
And what if & # 8230 & # 8230..maybe we didn't see that site with the recipe in question. They didn't claim this recipe, and for me it's much easier to receive them by e-mail than to lick recipes from different sites.
Greek media? It was like oriental snacks!
The term meze refers to snacks in the Mediterranean area (hence Greece), the Balkans and the Middle East. The word comes from Persian, but also exists in Greek & # 8211 mezés (μεζές).
Stuffed baked peppers
Bake the peppers very quickly (just so we can peel them but the pulp does not have to be cooked).
Put them in a bag or in a bowl with a lid with a little salt and let them sweat for about 15 '. In this way they will be very easy to clean.
Meanwhile, put a pot of water to cook the rice and put the onion to harden with a little oil.
After 2-3 minutes, add the diced tomatoes and let them fry over low heat. When the water boils, add the rice. Drain it about 3-4 minutes before the time indicated on the package. Drain the water, add the onion and the hardened tomato, add the chopped greens, the parmesan and the diced cheese. Stir and turn off the heat.
Now we take care of the peppers, clean them nicely of all the burnt residues and cut the lid on top of a bowl to recover the water contained inside (very tasty). With the help of a sieve (tea) we strain the water of vegetation in the rice composition, thus avoiding the seeds.
We fill the peppers and store them in a pan with a finger of water on the bottom, a few diced tomatoes (set aside) celery leaves and salt. They can be baked on gas (if you have a higher pan with a lid) or in the oven.
I left them on the fire for 15 'and another 10 ' in the hot oven to au gratin a little. They are very good and different from raw stuffed peppers.
If you don't have much time, you can cook the peppers the day before, preserving them in the fridge!
Ketchup became a very popular food in Romania, after the Revolution of 1989. Today, pizza or french fries are inconceivable without this tasty and colorful ingredient. But wouldn't it be great if you consumed homemade ketchup? In this case, you would be sure that all the ingredients are natural. So, we present you a Moldovan ketchup recipe.
How to make BULL in just 30 minutes
A real housewife does not conceive of not preparing broth in the hot season. It seems like a painstaking job, which takes a long time, but it's not like that at all, if you are an organized person. There is a method by which, in half an hour, you can get the best broth!
- well-ripened and healthy tomatoes (if you have the possibility, use garden tomatoes).
How to cook and peel PEPPERS
You like baked peppers, but do you get a headache when you think you have to prepare them? We have a simple solution for you. You can peel and cook the peppers very quickly and without smoke.
What should you do:
- put aluminum foil on a baking tray. Also cover the edges of the tray.
How to treat PEPPERS in the GARDEN. Diseases and prevention
The peppers in your beautiful garden, whether they are fat, hot or kapia, are not bypassed by the diseases that surround the crops at every step. So you need to know what to expect and take action to reduce losses.
Here is the list of diseases that can affect pepper culture:
1. Mana (Phytophthora Blight). The hand can attack the entire structure of the pepper. The first signs appear on the leaves of the plant. There are some green-yellow spots that then turn brown. On the fruit, wet and soft, brown spots will appear. Excessive amounts of water (precipitation) and moderate temperatures favor the appearance of manna.
How to make crispy cheese balls
Cut the cheese into small cubes. In a bowl, put the flour and in another the breadcrumbs. In the third bowl, mix the eggs with salt and pepper. The cheese cubes are shaped into hands in the form of small spheres. Pass the cheese spheres first through the flour, then through the eggs and finally through the breadcrumbs. Immerse in hot oil and brown quickly over high heat to prevent the cheese from melting. Remove on absorbent paper towels.
The delicious cream pepper soup is served with these crispy cheese spheres, but also with bread croutons. It is decorated with microplants for appearance and extra freshness.