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Stuffed Peppers with Stale Bread & Vegetables

Portion: 3-4 Persons Preparation: 15 min Cooking: 25 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 11 oy 5,00/5)
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Hello everyone from the first day of the week,

It's coming, we're already halfway through the month of Ramadan :) The days pass so quickly that I'm surprised.

The smell of pita and bread emanating from the ovens towards iftar doubles our appetite, maybe that's why we sometimes buy more bread and pita than we can consume. These also get stale very quickly and are mostly inedible again the next day, as we are under the influence of those fragrant scents. Thus, it is wasted.

stuffed vegetables

Previously, I had prepared different recipes to evaluate stale bread and pita breads. Some of those bread pizza, bread dessert ve ravioli...

My new recipe is quite different from the others, this time we make use of stale bread or pita by making stuffing :) The taste of stale bread sautéed with vegetables is so good that you wouldn't believe it :)

stale_bread_stuffed

Of course, as always, you can use different vegetables and cheeses at home in this recipe. I think Parmesan and old cheddar will look great too.

Love…

Ingredients for Stuffed Peppers with Stale Bread & Vegetables

  • 6 large bell peppers
  • 2 medium eggplants
  • 1 medium zucchini
  • 5-6 slices of stale bread
  • 2 cloves of garlic
  • 2-4 stalks of spring onions
  • 1 pinch of chopped parsley
  • 1 pinch of chopped dill
  • 3 tablespoon of olive oil
  • salt
  • optionally 3 tablespoons of Izmir Tulum Cheese (grated)
  • Black pepper

For service:

  • Garlic Yogurt

How to Make Stuffed Peppers with Stale Bread & Vegetables Recipe?

  1. Finely chop the eggplant and zucchini. Chop your stale bread with vegetables into small cubes.
  2. Take the olive oil in the pan, add the finely chopped garlic and vegetables and sauté for 5-6 minutes without crushing. When the eggplants start to brown, add the breads and sauté for 2 more minutes.
  3. Add the finely chopped onions, parsley and dill to the filling you take from the stove.
  4. Finally, add some black pepper, salt and cheese and mix.
  5. Cut off the tops of the bell peppers, remove the seeds, and lightly grease the outside with vegetable oil.
  6. Divide the breaded stuffing among the peppers and transfer the peppers to a heatproof baking dish.
  7. Bake in a preheated oven at 190 degrees for about 25-30 minutes.
  8. Serve with garlic yoghurt.
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"Stuffed Peppers with Stale Bread & VegetablesOne comment on

  • Sept. 18, 2013 at 10:14 pm
    Permalink

    It's a very different recipe, I've never seen it before.
    Once I enter this site, I can't leave again, there are great recipes :)
    Good luck with your work..

    Answer

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