💚 MENÚ SEMANAL VEGETARIANO #2 🍅🧅 - 5 Recetas de Verduras para la Semana ¡DELICIOSAS!
🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
276K views👍 7.6K
Follow Maria Chefdemicasa to prioritize their recipes in your meal plans, pantry matches, and suggestions
Recipes in this Video
2 recipes
vegetarianplant-baseddairy-freeegg-freegluten-free
Stuffed bell peppers have roots in various cuisines, but they are particularly popular in Serbian households, where they are often filled with a mixture of meat and rice. This dish is a comforting family meal, showcasing the use of seasonal vegetables and hearty fillings. Today, variations can be found worldwide, with different fillings and spices reflecting local tastes.
Ingredients
- ●bell peppers
- ●ground beef
- ●rice
- ●onion
- ●garlic
- ●tomato sauce
- ●cheddar cheese
- ●olive oil
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●parsley
- ●beef broth
- ●corn
- ●black beans
Instructions
- 1Preheat the oven to 375°F.
- 2Cut the tops off the bell peppers and remove the seeds.
- 3Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent, about 3-4 minutes.
- 4Add ground beef to the skillet and cook until browned, breaking it apart with a spoon.
- 5Stir in cooked rice, tomato sauce, corn, black beans, cumin, paprika, salt, and black pepper.
- 6Mix well and let the filling simmer for 5 minutes.
- 7Stuff each bell pepper with the beef and rice mixture, packing it tightly.
- 8Place the stuffed peppers upright in a baking dish.
- 9Pour beef broth into the bottom of the baking dish to help steam the peppers.
- 10Cover the dish with aluminum foil and bake for 30 minutes.
- 11Remove the foil, sprinkle cheddar cheese on top of each pepper, and bake for an additional 10-15 minutes until the cheese is melted.
- 12Garnish with chopped parsley before serving.
milkeggs
vegetariangluten-free
Ingredients
- ●2 cups mixed salad greens
- ●1 cup cherry tomatoes, halved
- ●1 cup bell peppers, diced
- ●1 cup zucchini, sliced
- ●1 cup red onion, sliced
- ●2 tablespoons olive oil
- ●1 teaspoon balsamic vinegar
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/2 teaspoon dried oregano
- ●1/4 cup feta cheese, crumbled (optional)
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the cherry tomatoes, bell peppers, zucchini, and red onion.
- 3Drizzle the vegetables with olive oil, balsamic vinegar, salt, black pepper, and dried oregano. Toss to coat evenly.
- 4Spread the vegetables in a single layer on a baking sheet.
- 5Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- 6While the vegetables are roasting, prepare the salad greens in a large serving bowl.
- 7Once the vegetables are done, remove them from the oven and let them cool slightly.
- 8Add the roasted vegetables to the bowl with the salad greens and toss gently.
- 9If desired, sprinkle crumbled feta cheese on top before serving.
- 10Serve immediately as a side dish or light main course.
Equipment
baking sheetlarge bowlserving bowl