This recipe is yet another proof that eating during Lent can be delicious. Everything is prepared from fairly modest ingredients that go well together in taste. You can experiment with vegetables; you can add carrots, tomatoes, celery, garlic, etc. In general, we cook and eat delicious food during Lent.
To prepare lean stuffed peppers with mushrooms, take necessary products. Vegetables need to be washed and dried. Brush the mushrooms and peel the onions.
Rinse the rice thoroughly under running water, you can do this using a colander, and transfer it to a cauldron. Pour clean water 1.5 cm above the rice and place on the stove. As soon as the water boils, turn the heat to low, cover tightly with a lid or dish so that steam does not escape from the cauldron while cooking rice, and cook for 15 minutes, it is better to turn on the timer.
While the rice is cooking, finely chop the onion and mushrooms and fry in vegetable oil until tender.
After a while, turn off the stove, put paper towels between the cauldron and the lid, and leave the rice for another 15 minutes.
Place the finished rice in a frying pan with the mushrooms and onions, mix everything well.
Add fresh chopped herbs, salt and pepper, mix everything well again.
Cut the pepper lengthwise into two parts, stuff with rice and vegetables, and place in a baking dish. Pour some into the bottom of the mold vegetable broth or water, salt and pepper.
Cover the peppers with foil (so that the rice does not dry out during baking), by the way, you can cover the rice with a circle fresh tomato. Bake at 170 degrees in top and bottom heating mode for 30-40 minutes. If you want the rice to be more cooked, pour a little vegetable broth into each pepper. If desired, you can mix your favorite tomato sauce with water and pour it over the peppers.
Serve with leaf lettuce or fresh vegetables. Lenten stuffed peppers with mushrooms are ready. Have a nice one.
A hearty, complete meal in a compact form - these are everyone's favorite stuffed peppers. And it’s not at all necessary to cook a traditional meat version. Vegetarians can also fully enjoy this dish by preparing dietary recipe.
We offer you to get acquainted with several popular fillings for stuffed peppers without a meat component. Baked in the oven, slow cooker or microwave with vegetable or cereal stuffing, they will become tasty and hearty lunch, a dish that you won’t be ashamed to offer to your guests.
Popular meat-free options for stuffing
Contrary to popular belief that it is impossible to eat without meat, lean stuffed peppers will satisfy even avid meat eaters and will surprise any gourmet with its variety. After all, the filling for such a dish is not only vegetables or mushrooms; you can stuff it with rice, bulgur, buckwheat or cottage cheese. And there are so many combinations of these products - that’s where there is room for flight of fancy.
Recipe for peppers stuffed with mushrooms and rice
Rice with mushrooms is a common filling option for bell peppers. This dish turns out to be satisfying and nutritious, in no way inferior to a dish with minced meat. The cooking recipe is technically simple and not financially expensive, which attracts additional attention to it from novice cooks.
- Peppers - 2 pcs.
- Rice - ½ cup
- Carrots - 1 pc.
- Mushrooms – 150 gr
- Tomato juice - 1 glass
- Salt, spices - to taste
Cooking method: baking
Cuisine - international
Preparation time - 20 minutes
Cooking time - 40 minutes
Number of servings - 2
And candy. To a person who has never fasted, it may seem that there will simply be nothing to eat during Lent. However, no one has canceled products of plant origin, so the main food for this time will be lean vegetable dishes. It is worth noting here that fasting is not the time for delights and exotics, so it is better to choose vegetables that are stored in our refrigerators or sold in the nearest supermarket. Of the most simple vegetables such as cabbage, pumpkin, zucchini, eggplant, bell pepper, carrots and potatoes can be prepared not only tasty, but also healthy dishes for the Lenten table.
Despite all sorts of food restrictions, meals during fasting should be complete, tasty and varied. You can add variety with lean vegetable dishes, which can be prepared in almost any way known to you. So, prepare your favorite vegetables, choose a recipe and prepare a delicious meatless meal.
Salads are what first comes to mind when it comes to lean vegetable dishes. I immediately remember recipes for vinaigrettes, traditional summer salad cucumbers and tomatoes, no less traditional sauerkraut salad with cranberries, maybe a few more vegetable salads, and this is where our culinary knowledge ends. But the post is quite long, so it’s worth adding a couple of great recipes to your salad collection!
Lenten salad with seaweed
Ingredients:
300 gr. canned seaweed,
1 carrot,
1 cucumber
1 sweet bell pepper,
1 onion,
30 ml. olive oil,
1 tsp ready mustard,
6% vinegar,
greenery,
pepper,
salt.
Preparation:
Wash all vegetables thoroughly, peel onions and carrots, remove seeds from peppers. Cut the carrots, bell pepper and cucumber into thin strips, and the onion into rings. Make a dressing with olive oil, mustard, salt, ground pepper and vinegar. Add vinegar to taste and only if you want to make the salad more acidic. Mix vegetables and seaweed, season the salad with sauce, stir and let stand for at least 2 hours. Garnish with herbs and serve.
Beet salad with oranges
Ingredients:
3 small beets,
1 orange,
½ onion,
1-2 tbsp. olive oil,
greenery,
pepper,
salt.
Preparation:
Wash the beets, wrap in foil and bake in the oven until ready at 200 degrees. Peel the orange, disassemble it into slices, and remove films from each slice. If the orange is large, then cut each slice in half. Peel the onion and cut into thin slices. Place an orange in a salad bowl, add onion and finely chopped herbs. Cool the beets, peel and cut into thin slices. Add beets to oranges, salt, pepper, stir and pour over olive oil. Chill the salad in the refrigerator before serving.
Vegetable soups are not the best hearty dishes, but usually very tasty. When choosing recipes for lean dishes made from vegetables, soups should not be ignored; they will diversify your daily menu, add a little more bright colors and help cope with spring vitamin deficiency. To add to your usual soups new taste, try experimenting with the preparation of vegetables; they can be added to the broth fresh, fried, stewed or baked.
Ingredients:
400 gr. pumpkins,
200 gr. potatoes,
100 gr. carrots,
100-150 gr. onions or leeks,
200 gr. champignons,
vegetable oil,
greenery,
pepper,
salt.
Preparation:
Peel and cut the pumpkin and potatoes small cubes. Peel the carrots and cut into thin strips. Place the pumpkin, potatoes and carrots in a saucepan, add water so that it covers the vegetables by about 2 cm, and cook until tender. Salt, pepper and chop the prepared vegetables in a blender. Onion or finely chop the white part of the leek. If you use fresh champignons, cut them into slices; if frozen, they are usually already sliced. Fry onions and mushrooms in a small amount vegetable oil. Add onions and mushrooms to the puree soup, put on fire and cook for 5-7 minutes. When serving, sprinkle with herbs.
Ingredients:
1 kg of tomatoes,
1 kg cucumbers,
3 sweet bell peppers,
3 cloves of garlic,
2 onions,
50 ml. olive oil,
1 lemon,
greenery,
pepper,
salt.
Preparation:
Wash the tomatoes, make a cross-shaped cut and put them in boiling water for 30 seconds, then remove them and put them in cold water, then remove the skin from them. Cut the prepared tomatoes into 4 parts. Wash the pepper and remove seeds. Peel the cucumbers and onions and cut them into several pieces. Place all vegetables in a blender and blend thoroughly. Add butter, salt and pepper, add the juice of one lemon and sprinkle the soup with herbs.
The most satisfying lean vegetable dishes are hot dishes. Such dishes not only fully comply with the list of permitted foods during Lent, but also meet the requirements dictated by the modern rhythm of life. Such dishes are prepared quickly, they turn out tasty, healthy and beautiful.
Ingredients:
300 gr. frozen mushrooms,
2 carrots,
700 gr. white cabbage,
¼ celery root
3 sweet bell peppers,
1 onion,
1 can of canned white beans
1-2 cloves of garlic,
vegetable oil,
greenery,
pepper,
salt.
Preparation:
Peel the onion and cut it into half rings. Heat a frying pan, add a small amount of vegetable oil and fry the onions and mushrooms. Cut the carrots and celery into strips, add the vegetables to the mushrooms and simmer for 10 minutes. Thinly slice the cabbage, also peel and cut the peppers into strips, add everything to the mushrooms, salt, pepper, stir, cover and simmer until tender. At the end of cooking, add canned beans, after draining the liquid and a clove of garlic crushed with a knife blade. Ready dish decorate with greens.
Ingredients:
2 sweet bell peppers,
4 medium potatoes,
6 champignons,
1 small onion
1 tbsp. lean mayonnaise,
vegetable oil,
pepper,
salt.
Preparation:
Set aside 2 champignons, they will be useful later. Finely chop the onion and remaining mushrooms and fry in vegetable oil. Cut the peppers in half lengthwise and remove the seeds. Boil the potatoes, mash them, add lean mayonnaise, fried mushrooms, salt and pepper. Stuff the pepper halves mashed potatoes and place on a baking sheet lined with baking paper or greased with vegetable oil. Cut the remaining champignons into thin slices and decorate the peppers with them. Bake in the oven for 15-20 minutes at 200 degrees.
Usually many people are not averse to eating delicious dessert, but during Lent the lion's share of sweet recipes are gingerbread. But sooner or later you get tired of gingerbread, and you want to try something no less tasty, but still just as lean. Lenten dishes vegetables can be served as a dessert, you just need to add honey, cinnamon, lemon or orange.
Ingredients:
200-300 gr. pumpkins,
2-3 tbsp. honey,
1 tsp cinnamon,
1 orange.
Preparation:
Wash the pumpkin, peel and cut into pieces. Place the pumpkin on a baking sheet and bake until soft in the oven at 180 degrees. Remove the zest from the orange. Cut the pumpkin into cubes, mix with orange zest and honey. Sprinkle the dessert with cinnamon and serve.
Ingredients:
500 gr. carrots,
250 gr. Sahara,
1 tbsp. water,
½ lemon.
Preparation:
Wash the carrots thoroughly, peel and cut into cubes. Make syrup from sugar and water, bring it to a boil and wait until it starts to thicken, this will take no more than 10-15 minutes. Dip carrots into syrup. The process taking place in the pan may lead you to think that the candied fruits will not work out and the carrots can be thrown away. However, when the carrots release their juice, it warms up and mixes with the caramel, such thoughts will disappear. Cook the carrots in the syrup for about 15 minutes. Turn off the heat and leave the carrots in the syrup for several hours. Then put it back on the fire, boil and leave to infuse. The procedure can be repeated 2-3 times. At the last boil, add the juice of half a lemon. Place the carrots in a colander to drain the syrup, and then roll in sugar. Place the candied fruits in one layer on parchment and dry in the oven for 30 minutes at 80 degrees. Do not remove candied fruits from the oven until they have cooled completely. Transfer the finished candied fruits into a jar and close with a tight lid. In this state they can be stored for several weeks.
During Lent, believers give up their usual foods, and lenten vegetable dishes become the basis of their daily menu. Food during fasting should be without excesses, but at the same time it must be balanced, capable of saturating the body with vitamins and other useful substances. Lenten dishes made from vegetables cope well with all these tasks, which means that even during Lent you can delight your loved ones with tasty, satisfying and healthy dishes.
Lenten stuffed peppers with mushrooms can be prepared for lunch or dinner, or you can freeze them for future use. Frozen stuffed peppers lose minimal useful elements, And his taste qualities are not getting worse at all. This dish will help out if you are going to observe any of the fasts. If the pepper is stuffed with rice, seasoned with vegetables and juicy mushrooms, it will turn out very tasty. Besides, this dish It turns out satisfying and nutritious, which is important for those people who strictly comply with all the requirements of fasting.
Ingredients for lean stuffed peppers with mushrooms:
- sweet bell pepper – 1 kg;
- onions – 2-3 pcs.;
- carrots – 1 pc.;
- champignons – 500 g;
- round rice - 1 cup;
- fresh dill – 1 bunch;
- salt - to taste.
Step-by-step recipe for lean stuffed peppers with mushrooms with photos:
I start preparing stuffed peppers by preparing fried vegetables for rice. I peel the onion, wash it and cut it into thin half rings. Fry in a frying pan in well-heated vegetable oil.
Large sweet carrots I rub it on coarse grater and send it to the onion. I mix everything and simmer the vegetables under the lid for five minutes.
Meanwhile, I wash the rice in a sieve to remove dust under cold running water. I use polished round rice. If you prefer the pepper filling to be more crumbly, then it is better to choose long yellow or white rice. I add the rice to the vegetables, stir and fry for about a minute. I pour a glass of water into the filling for stuffed lean peppers, cover with a lid and over low heat let the rice absorb the water, i.e. I cook until half cooked.
While the vegetables and rice are cooking, I prepare the mushrooms. Today I will use champignons, but the choice of mushrooms is not important - you can use your favorite mushrooms. I wash the champignons thoroughly and cut off the tip of the stem. I cut the mushrooms into slices and fry them in a frying pan with a small amount of vegetable oil. After the mushrooms are fried a little, I cover them with a lid so that they release the juice and stew in it a little. I send the finished mushrooms along with their juice to rice and vegetables. I also add finely chopped fresh dill there. I add a pinch of salt and a little black pepper, after which I mix everything thoroughly. Let the filling cool a little and set.
I will use peppers that have already been peeled and frozen from a local producer. In season, of course, it is better to use fresh, fleshy bell peppers. For stuffing, I prefer to choose orange or red peppers, since they are more flavorful than green ones. By the way, in vegetables that have undergone the process of quick freezing, the maximum amount of useful substances, so even frozen Bell pepper useful. This is especially important for those who are fasting.
I stuff the sweet peppers with cooked rice and vegetables. I place them in rows in a suitable sized pan. When all the peppers are stuffed and placed in a pan, pour a glass of cold purified water over it and cook until tender for 45 minutes. Remember that cooking time depends on the size of the pepper. Cook under a tightly closed lid.
Ready peppers can be served with sour cream. Those who are fasting should limit themselves to fresh herbs. Bon appetit!
“I miss you, but not cooking. 🙂 Meanwhile, it’s the third week of Lent, which I decided to keep this year. Inspiration descended on me, so to speak... And now I am constantly in search of interesting, delicious recipes, which are suitable for the table of a fasting person. And not many fit, I confess to you, because Lent very strict. However, I found a way out of the situation: the “for vegans” section of all kinds of culinary sites is so pleasing with its abundance that I don’t have time to cook everything that my eye catches. But today I’ll tell you about mine home recipe delicious lean stuffed peppers. Tried and tested. So, feel free to dive under the cat - all the details are there. 😉
Let's take:
- 7-9 bell peppers
- 1 large onion
- 1 large carrot
- approximately 500 gr. any mushrooms (except for champignons - this time I used frozen porcini mushrooms)
- rice (boiled or raw) 1.5 cups cooked
- vegetable oil for frying onions and carrots
This time I took steamed long grain rice, so I decided to pre-cook it in a separate saucepan.
But usually I take short-grain rice and put it raw... Then see for yourself which one you like best... The fact that the rice will have time to cook is for sure.
Hard varieties of rice take longer to cook and therefore, in my opinion, it is better not to use it for vegetable filling, but if you cook stuffed with meat peppers, then definitely only raw rice goes there...
While the rice is cooking, I peel the onions and carrots, and send them to a preheated frying pan with a small amount of vegetable oil, first chop the onion (you can just finely chop it into cubes if you don’t have this wonderful grater), and after a few minutes, when the onion becomes transparent , I also send carrots there (in the absence of a vegetable grater, they need to be grated on a regular coarse grater)…
While the carrots and onions are agreeing on who is the most rosy and white, I start peeling the bell peppers. Using a knife, I carefully make a slit near the stalk and cut out this very stalk along with the seeds using deep cuts. I pick out the rest with my fingers and rinse with water to remove the seeds... This is a matter of skill - the main thing is to try not to cut through the pepper itself. It turns out like this...
Then I take a large saucepan (usually I have 7 peppers and they fit in a 5-liter saucepan, but this time I swung up to 9 peppers, and therefore my largest one came to my aid - a 10-liter saucepan), and there I “park” the peppers. What does it mean? I shuffle them this way and that, choosing the most dense and convenient arrangement. Like Tetris of peppers. I haven't been practicing for long...
Because carrots and onions are already ready to embrace mushrooms. I put a little onion and carrot aside...
Then frozen porcini mushrooms go into the frying pan, you can take any mushrooms that you usually eat... Butter mushrooms, oyster mushrooms... But champignons, for my discerning taste, will not give the desired effect due to the fact that they are not very aromatic... But if you like champignons - you can have them too... So, mushrooms are added to carrots and onions, stewed under the lid for 10-15 minutes. About 3-5 minutes before the minced meat is ready, I salt it. Salt and pepper - see for yourself to taste.
During this time, the rice was already cooked and sent to cool with the lid open on the balcony... When the rice has cooled a little and the mushrooms and vegetables are completely ready, I mix the rice and mushrooms...
Every I take it from the pan and return it to the place that was prepared for it at the moment preparatory stage... When the first layer is filled, I distribute some of the onions and carrots that were previously set aside on top of the peppers...
Then I add a second layer of peppers. And again I cover the top with onions and carrots...
I literally pour 200 ml of clean water, add a little salt and close the lid. First, I turn on the maximum heat on the burner (I have 6), and when I hear that the peppers have started to boil, I turn the heat down to 2 and simmer the peppers under the lid for 40-60 minutes.
The degree of readiness will depend on the peppers themselves: when they become completely soft and slightly change their bright color, then they will be ready. Such lean stuffed peppers They turn out juicy and very tasty!
