Despite the possible simplicity of the dish, variations of sauces for stuffed peppers actually are many, but do not get scared, because even with their taste difference, the cooking technology remains virtually unchanged. In detail about our favorite recipes we will tell in the following material.
Sauce for stuffed peppers - recipe
Of course, there is no specific sauce intended solely for cooking stuffed peppers, but there are basic recipes that are terrific for any dish. One of these basic sauces is just in front of you.
Ingredients:
- olive oil - 15 ml;
- onion - 270 g;
- garlic - 2 teeth;
- tomatoes in its own juice - 780 g;
- Dried oregano - 1 tsp.
Preparation
Shredded onions, save it in hot olive oil until it is transparent. Add clear garlic to transparent pieces of onions, and after half a minute add tomatoes along with the juice they are filled with. Supplement the dish with dried oregano, a pinch of salt and sugar, and then start pressing tomatoes with a wooden spoon. Tomite the pieces for about 20 minutes until they are boiled into a homogeneous sauce, then use a delicious sauce for stuffed peppers for the intended purpose or harvested for other favorite foods.
Sauce for stewing stuffed peppers with sour cream
Classic tomato sauce, many prefer its combination with sour cream. At the output, a much creamier and creamy sauce is produced, which is perfectly suitable for any stuffed vegetables.
Ingredients:
- butter - 45 g;
- onion - 85 g;
- tomatoes in its own juice - 730 g;
- sour cream - 115 g;
- sugar - 45 g;
- pinch of salt.
Preparation
Use the melted butter to piece the onion pieces, then add the tomatoes in their own juice, add salt with sugar and leave to languish for about 20 minutes, until the tomatoes decay, forming a puree mass. Mix the sauce base with sour cream and put the peppers.
How to make sauce for stuffed peppers from tomato paste?
For the sake of economy, many prefer to replace tomatoes with tomato paste outside the season. Such an alternative is a much better idea than it might seem at first glance. In addition, that sauce on this basis will help you save money, so it is also much faster prepared.
Ingredients:
- tomato paste - 85 g;
- flour - 35 g;
- Dried parsley, oregano, basil - on ½ st. spoons;
- onion - 85 g;
- water 520 ml;
- garlic - 2 teeth.
Preparation
Prepare the sauce base by saving pieces of onion and garlic together. When the roast comes to half-ready, pour the dried herbs, add flour and tomato paste. Pour a little water to dissolve the flour and avoid forming lumps. Then add to the resulting mass all the remaining liquid and leave the sauce to boil over medium heat until thick.
Sauce for meat peppers stuffed with meat
Ingredients:
- fresh tomatoes - 2.9 kg;
- flour - 15 g;
- Dried garlic - 1 teaspoon;
- rosemary - 1 branch;
- basil - 2-3 branches.
Preparation
Fresh tomatoes blanch, peel them off, and the pulp itself is blended with a blender. The resulting mashed potatoes are mixed with finely chopped herbs, dried garlic, salt, sugar and flour. Place the sauce on the fire and cook until boiling. After, place the peppers in it and pour in a little water, just enough to cover the stuffed vegetables by about 2/3. During cooking, excess moisture will help to bring the peppers to the full preparedness, and then evaporate closer to the end of quenching, becoming a thick tomato sauce.