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Paprika punjena krompirom

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Zapečena paprika napunjnena krompirom može da bude idealno glavno jelo kada je post ili prilog mesu. Sjajan ukus paprike uz krompir koji sladi zbog dodatog luka. Meni je ispalo malo mekše nego što bi trebalo jer mi je tepsija bila velika, ali to sam shvatila kasno, već se peklo, tako da, ako budete pravili uzmite manju tepsiju, da paprike naležu jedna na drugu.

paprika punjena krompirom

Sastojci:

  • 8 babura paprika ( ja pravila sa zamrznutim )
  • 3 velika krompira, 750 gr sigurno
  • 1 velika glavica crnog luka
  • 1 veća šargarepa
  • 1 kašika suvog začina
  • 1/2 čajne kašike bibera
  • 100 ml ulja
  • 100 ml vode ako je paprika sveža, a 50 ml ako je iz zamrzivača

Priprema:

Crni luk iseckati sitno ili samleti pa sa uljem i malo vode izdinstati.

Dok se luk dinsta očistiti krompir pa ga narendati, ali vam je lakše ako ga stavite u blender, jedan po jedan i sameljete.

Kada se luk izdinstao dodajte pripremljen krompir i nalijte 100 ml vode.

Na laganoj vatri mešajte krompir i luk da se krompir malo izdinsta.

Kada voda izvri spreman je za punjnenje paprike.

Paprike staviti u tepsiju, pa svaku napuniti nadevom od krompira, a okolo stavite kolutove šargarepe ili njima zatvorite paprike.

Polegnuti paprike, e zato je bolje da je tepsija za pečenje manja, jer onda lepo nalegnu krajevima, ukoso, jedna na drugu pa nema curenja.

Dok punite paprike uključite rernu da se zagreje na 220 stepeni, ne brinite neće izgoreti jer je paprika sama po sebi dosta vodena.

Stavite da se peče.

Posle 20 minuta okrenite papriku, ili da bi ovo izbegli poklopite sa folijom i pred kraj, tačnije posle sat vremena otklopite da višak vode ispari i zapeku se.

Poslužite tople.

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2 comments

  1. yadi carmona-mekanovic

    hello, I was wondering if you can translate this to English by any chance? Thank you!

    • Of course!
      Ingredients:

      8 bell pepper (I cooked frozen)
      3 large potatoes, 750 gr safe
      1 large onion
      1 large carrot
      1 tablespoon of dry spices
      1/2 teaspoon pepper
      100 ml of oil
      100 ml of water if the fresh bell pepper, and 50 ml of the freezer if the

      Preparation:

      Onions finely chop or grind and with oil and a little water stew.

      While the onion stewed potatoes clean and grate it, but it’s easier if you put it in the blender, one by one and grind.

      When cooked onions, add the prepared potatoes and pour 100 ml of water.

      On low heat stir the potatoes and onions to the potatoes a little fry.

      When the water evaporates ready for filling peppers.

      Put the peppers in a baking pan and fill each filling of potatoes, and put the rings around carrots or peppers close them.

      Lay the peppers, that’s why it is better to pan for baking less because it fits comfortably ends, obliquely, to one another and there is no leakage.

      When you charge the peppers turn on the oven to heat at 220 degrees, do not worry because it will not burn the pepper itself is enough water.

      Bake.

      After 20 minutes, turn the pepper, or to avoid this cover with foil and front end, namely after an hour unplug the excess water evaporates and burn it.

      Serve warm.

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