Bulgarian Stuffed Red Peppers With White Sauce Recipes

STUFFED PEPPERS WITH WHITE SAUCE

Steps:

• Heat the oil and fry the chopped onions, leeks , mushrooms, and the mince at the end. I like to put a little wine in the minced meat. Add the chopped tomatoes , salt and black pepper to the mixture.
• Once everything is fried, add the rice, mix thoroughly and pour in 1 cup of hot water. Stir on the stove until the rice absorbs the liquid and add the chopped parsley.
• Stuff this mixture into the peppers, that have been cleaned from their stems and seeds. Plug the hole with a cap of tomato skin. Arrange them in a fireproof container with a lid, and pour in about 2 cups of hot water. Put to bake in a preheated oven for about 50 minutes at 390°F (200 °C).
• Beat the egg yolks and yoghurt for the sauce with the flour. Put in a container on the stove and while stirring continuously, add some of the sauce from the container of peppers. Once the sauce obtains a thick consistency, it is ready. Pour it over each portion of peppers and serve.

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

STUFFED BELL PEPPERS

Steps:

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

BULGARIAN STUFFED RED PEPPERS WITH WHITE SAUCE

Steps:

• Start with sauteing the onions in the oil at medium to low heat for about 5 minutes. Then add the rice and brown it by stirring continuously for another 5 minutes.
• Add the carrot,cayenne pepper and the tomato paste stir for a minute. Season with the salt and pepper. Add the sausage,parsley and stir to mix with the rice well.
• Remove from the stove and let it cool for a few minute. Preheat oven to 375°F.
• Stuff the pepper with the mixture and arrange peppers in a 4 inch deep pan. Pour water over and cover with foil or lid. Bake for about an hour and 20 minute.
• Meanwhile in a small pot melt butter and mix well with flour. Add chicken bullion and slowly begin to add the water while stirring constantly. You may need more water, the sauce needs be slightly thicker than the consistency of a gravy. Remove from the stove, and mix the yogurt to that.
• Pour sauce over the peppers. By using your broiler,brown the peppers and the sauce on top. You can serve each portion sprinkled with parsley on top.

BULGARIAN CHUSHKI BUREK (BULGARIAN PEPPERS BUREK)

Steps:

• For the sauce:.
• Mix together the garlic and the spices and then add the yoghurt and then the oil and the vinegar.
• Cool the sauce in the fridge before you serve it.
• For the peppers:.
• Barbecue the peppers (or fry them without oil) until their skin becomes dark brown (be careful not to burn the peppers). Then peel off the skin, clean the handle and the seeds from inside.
• Grind the white feta cheese, the yellow cheese and the tomato and mix them all together. You can add 100ml of the feta cheese water so that the mixture will not be too thick.
• Mix 1 egg and add them to the cheese mixture then add all the spices.
• Fill the peppers with the ready cheese mixture.
• In two separate bowls put the bread crumbs and in the other mix 4 eggs with a pinch of salt and a pinch of baking powder.
• Boil in a pan oil at 180°C and then dip the already filled peppers in the bowl with the eggs, then in the bowl with the bread crumbs, and then again in the eggs and fry them in the oil.
• Serve the peppers hot with a sour sauce.