Pork stew with baked peppers

Pork stew with baked peppers

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The vegetables are cleaned and washed.

Pork is cut into small pieces [as much as would fit in a spoon].

Peel a squash, grate it and chop it vertically.

Saute onion, Kapia pepper, and finely chopped garlic in oil.

When the onion becomes translucent, add the finely chopped baked pepper and diced meat.

Sprinkle the mixture with salt and red paprika. Stir.

Pour a cup of water and simmer over low heat with the lid on.

If necessary, add a little more water.

After 40 minutes when the meat is cooked and the water has dropped [the vegetables forming a well-bound sauce], add the tomatoes.

Let it boil for a few more minutes together.

Straighten the taste with salt and pepper.

Serve with plenty of green parsley and your favorite garnish. We had polenta.

700g chicken entrails
2 large onions
1-2 cloves of garlic
2 baked red peppers
200 g whole Sun Food tomatoes
dried basil
dried thyme
500 ml of water
1 bunch green parsley
2 tablespoons oil

Put the cleaned, washed and portioned entrails in smaller pieces, in a bowl, on the fire, together with 2 tablespoons of oil and sprinkle a little salt over them. I used a heart-shaped casserole with pipettes, purchased commercially. You can also add chicken liver.
Let them brown slightly, turning them from side to side, then add the julienned onions and leave until the onions begin to penetrate easily.
Add enough hot water to cover the ingredients and let them boil over low heat until the entrails are well penetrated.
Then add the baked peppers, cut into strips (I had them in the freezer) and mashed tomatoes, and after the first boil add thyme and basil (if you have you can use fresh basil leaves), and towards the end of cooking, in the last 10 minutes, add the crushed garlic.
Add salt and pepper to taste, and after turning off the heat, add the finely chopped parsley.
Serve the stew with polenta.

Try this video recipe too

Dish of baked peppers with tomatoes and sour cream

The project developed with Selgros to discover the traditional Romanian recipes, made me think of my childhood.
If there's one thing that reminds me of my childhood, it's this baked pepper dish with tomatoes and sour cream or as his mother calls him baked cypress food.

What are chips?

I don't know if in all of Moldova, but in my village, capia peppers, fat, hot, are also called cypresses.
This cypress food has been prepared by my mother since I know her, that is, for more than 45 years. It was not the summer when she would not prepare it for us when the goat's horn and fleshy tomatoes were cooked.
He would pick a pestle from the garden full of peppers and bake them on the stove over a wood fire. He then put them in a bowl of coarse salt and left them covered enough to soften, so they could be easily cleaned. He then prepared the sauce in a pan of tuci and put them whole without cleaning the stalks. Towards the end, add the freshly collected cream from the pots and a food came out licking your fingers.
On fasting days, he made it without sour cream, put garlic to taste and to give the sauce consistency, add white flour mixed with a little cold water.
We always eat it with hot polenta but it was just as good with the bread on the hearth baked in the clay oven on horseradish leaves!

Baked pepper dish with tomatoes and sour cream - Ingredients

For two generous servings you need:
6 red capsicums (cypress)
2 matching onions
3 well-ripened garden tomatoes
200 g sour cream
2 teaspoons white flour
2 tablespoons oil
a teaspoon of thyme
a teaspoon of sugar
hot polenta

Baked pepper dish with tomatoes and sour cream - Preparation

Roast the capsicums on the grill or hob on all sides, then put them in a bowl sprinkled with coarse salt and cover. After they have cooled, they are peeled, grown and the inner spine and seeds are removed without removing the tail. Two of the peppers break into thin strips.
Finely chop the cleaned onion and fry in two tablespoons of oil until it becomes glassy.

Add the peeled and finely chopped tomatoes, the strips from the two peppers and the juice left by them, salt, pepper, sugar, thyme and simmer for 10 minutes until the sauce is thick.
Add the whole peppers, about 250 ml of hot water or soup and continue cooking for about 15 minutes. If necessary, add a little more liquid.

Cream at room temperature mix with white flour and add to the pan. Stir and simmer for about 5 minutes then turn off the heat and cover with a lid.
It can be eaten with hot polenta but also fresh bread baked on the hearth.


  1. Bake the peppers on the stove, in the pan or in the oven until soft. Clean them and set them aside. Finely chop the onion and garlic, then soak them in olive oil for 4-5 minutes, stirring the vegetables constantly, to cook evenly.
  2. Put the peppers cut into long strips or cubes over the onion, add 4-5 tablespoons of water and let the stew simmer, with the lid on, for 5-7 minutes. Add the diced tomatoes and a pinch of salt, mix well and put the pan back on.
  3. After others

✽ If you have canned baked peppers, you can use them to prepare this stew. It will last even less like this, but the taste will be a little different.

Pork steak with baked peppers

You'd say this is a summer food, maybe because we usually cook peppers, especially in summer, when they are everywhere and cheaper. Or they were, because it seems to me that this year they have become a bit more expensive in markets and supermarkets. Anyway, the idea you have to keep in mind is that you can make baked peppers even now, just have a good hood if you make them at home. You will see below why.

For a weaker steak use chop. Whole piece, so make sure it doesn't dry completely when baked.

Sprinkle a mixture of peppercorns, hard salt and dried rosemary over the meat on all sides. Put the meat on a baking sheet, in a pan, tray in the oven. Leave the meat at 180 degrees for 45 minutes.

While the meat is in the oven, put a pan on the fire, sprinkle with oil and fry the peppers.

After you have fried the peppers on all sides, over high heat, sprinkle a little salt over them, leave them for five minutes under a towel and then clean them of the skin. Squeeze lemon juice over them, mix with chopped garlic, parsley and a little olive oil.

Until the meat rests after cooking (15 minutes), let the peppers befriend each other and the juice around them.

For the garnish, I suggest a piece of cold polenta.

Pepper dish with pork

1. For the beginning, choose the peppers, clean the seeds, wash them well and cut the strands. Heat the oil in a saucepan and heat the peppers.

2. Cut the onion into scales and cook until it turns coppery, then let it simmer so that it does not burn.

3. Fry the meat a little in a pan with oil and put it over the pepper food, letting it boil for another 25 minutes. Peel the tomatoes and cut them into cubes, and near the end they are placed over the peppers and seasoned with salt and pepper to taste. You can make it more spicy if you want and then you can sprinkle the paprika. Let it boil for another 10 minutes, and to reduce it, put it in the oven for 20 minutes. When you put it in the oven, add the chopped garlic, pasta or whole. After browning, remove from the oven and serve with bread croutons or even black toast or rye bread.


In winter I happen to prepare several dishes based on pork, and this stew is one of my favorites in winter.

(for 4 servings)

600 g lean pork
300 g mushrooms
4-5 large bell peppers
150 ml of tomato juice
1 teaspoon sugar
1 teaspoon grated flour
1 large onion
1 medium carrot
1 sprig of rosemary
1/2 teaspoon dried thyme
3 tablespoons oil
3 tablespoons white wine
2-3 cloves crushed garlic
200 ml chicken / water soup

First, bake the peppers in the oven, on the grill, on the plate (depending on the possibilities). After they are baked, put them in a bowl, sprinkle with salt and cover with a towel or lid. When they cool we can clean the skin much easier. We will also remove the backs and then cut the right strips in length.

Finely chop the onion and sauté it together with the grated carrot through a small grater, in the hot oil for a few minutes, then turn off with half a cup of water and let it simmer until it evaporates. Add the diced meat and lightly brown.

Quench with white wine, then add sliced ​​mushrooms.

When the liquid left by the mushrooms evaporates, add the baked peppers, thyme and rosemary and let the flavors become a little more friendly on the fire.

Put the composition in a heat-resistant dish, add the tomato juice in which we dissolved the flour and sugar, crushed garlic, nutmeg powder and peppercorns.

Pour the chicken soup, cover the bowl and put in the preheated oven at 200 ° for 60 minutes. We check in advance to see if the liquid has not dropped too much, so that it does not stick to the bottom of the vessel. After this interval, remove the foil (lid), season with salt and leave in the oven until the sauce reaches the desired consistency (about another 20 minutes).
This stew is super good, it's worth a try!

Baked pepper food with sour cream

Good for licking your fingers. Without any other introduction that is not the case :).

Ingredients for 4 servings:

  • 1kg pepper (I used kapia)
  • 400ml fatter cream
  • 100ml milk
  • 2 tablespoons flour
  • 50ml oil
  • 1 small onion
  • 3 cloves of garlic
  • salt, white pepper

1. Bake the peppers, put them hot in a bag and then tie it at the end and let them cool. They will clean very easily.

We peel and seed them. You can leave them whole if you hurry.

2. Heat the oil in a saucepan and add the cleaned and chopped onion. Let it cool and in the meantime mix the flour with the cold milk and then add the sour cream.

3. Add the sour cream composition over the onion and mix gently until it thickens. Then add the peppers, salt and a little pepper. If you find the sauce too thick, you can add more milk.

Leave for 2-3 minutes, ie mix, sorry :) and then add the chopped garlic.

Serve with polenta and chopped green parsley on top.

I took the recipe from Diamond's blog with small modifications. I saw her a few years ago and I kept trying to try her, only now it's her turn.

This food goes great as a garnish for a pork steak.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Stew with baked peppers, onions and pork

A good stew! Fresh meat, delicious and aromatic sauce. I highly recommend the recipe. it can also be made with poultry.

If you try my recipe for Stew with roasted peppers, onions and pork, I look forward to seeing you again and telling me how much you enjoyed it

  • 700 g pork
  • 5 onions suitable for size
  • 5 baked peppers (can also be used frozen)
  • 1 tablespoon tomato paste / broth
  • 400 ml soup (water)
  • 3-4 tablespoons oil
  • a bay leaf
  • salt
  • pepper
  • hot Chilli
  • a few strands of dill

Here you will find the recipe for GRAY BUCKET SOUP WITH GRAY.

As a dessert, I recommend the SINGING DONUTS - recipe here.

Method of preparation:
Wash, drain the meat and cut it into cubes. We clean the onion, wash it and cut it into scales.
Heat the oil in a saucepan and fry the meat for about 10 minutes on high heat or until it starts to brown.
Add the onion over the meat and cook over medium heat until soft. We are careful not to burn it.
Pour the soup (water) and when it starts to boil reduce the heat, cover the pan partially with a lid. Bring to the boil until the liquid is reduced by half.
Add chopped baked peppers, broth and bay leaf. Season with paprika, salt and ground pepper, then let it boil until the meat is well penetrated and the stew decreases and thickens a little. At the end we sprinkled finely chopped greens. The stew is ready! Immm, delight !!
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Remember, every day I wait for you my facebook page with delicious recipes to get you inspired.
If you want, you can join the group "Goodies from our kitchens" to cook and consult together.
Here you can find more recipes with MEAT / FISH MEALS.