Non-carbohydrate recipesLow Carb: Delicious vegetable pleasure - from paprika to zucchini

• 2014

Who said vegetables are boring? Our recipes for stuffed vegetables are a culinary delight and do without carbohydrates.

1. Mushrooms with spinach gorgonzola stuffing and pork skewers
2. Rondini stuffed with turkey breast
3. Geflllltes vegetables with hack
4. Filled cucumber
5. Filled avocados with tuna, peppers and spring onions
6. Robiola plate with salmon and spinach
7. Filled mushrooms
8. Filled vegetable onion
9. Stuffed peppers with ricotta and chard
10. Filled tomatoes with tuna
11. Filled peppers
12. Filled zucchini with ricotta and ham
13. Red pointed paprika with sardine cream
14. Oriental stuffed round zucchini
15. Filled peppers
16. Stuffed fried avocado with goat's cream cheese

Stuffed vegetables are an all-rounder. The little vegetable turrets not only look great, they also taste that way. What sets you apart from other delicacies? They can be filled with everything your heart desires. And are so friendly to the figure, as no warm treats.

A stuffed pepper tastes like childhood - after security and affection. Classically, the stuffed peppers are refined with minced meat. We serve the culinary variety and fill it with feta, meat and fish. Just like the many other vegetables. It tastes like what.

With our recipes you get fed without much effort any amount of sweet tooths. The best: you do not have to choose between all the delicacies. Try all at once!,

A stuffed pepper is a real slimming recipe. Let yourself be inspired by the colorful diversity and conjure up colorful vegetable happiness on your plate. Our favorite: a stuffed zucchini with salmon and spinach.

Mushrooms with spinach gorgonzola stuffing and pork skewers

Ingredients (4 people)

• 150 g of red lentils
• 400 g leaf spinach
• 2 shallots
• 1 clove of garlic
• 16 large filling mushrooms (Portobellos à approx. 30 g)
• 5 tbsp oil
• salt
• pepper
• 75 g of gorgonzola cheese
• 2 turkey escalopes (à ca. 175 g)
• 75 ml teriyaki sauce
• 2 tsp cornstarch
• wooden skewers

preparation

1. Prepare lentils in boiling water as per package instructions, quench in cold water and drain in a colander. Meanwhile, clean the spinach, wash and drain. Peel the shallots and garlic, finely dice.

2. Clean mushrooms, clean them and cut out stalks. Finely chop stalks. Heat 3 tablespoons of oil in portions in a pan. Sauté the mushrooms in a large amount, turning them 3-4 times, season with salt and pepper. Put the finished mushrooms in a baking dish. Add the mushroom stalks to the hot frying fat, fry them over a low heat until the whole liquid has evaporated.

3. Add 1 tbsp oil to the cooking fat, heat up. Roast the shallots, garlic and spinach until the spinach has completely collapsed. Remove the spinach, place in a colander and express. Mix the lentils, spinach and mushroom stalks, season with salt and pepper, spread in the mushrooms. Crumble the gorgonzola, spread on the mushrooms, if necessary, press a little flatter. Bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 12-15 minutes.

4. Wash the meat, dab it dry, cut it crosswise into the thickness of the thumb. Put each strip wavy on a skewer. Heat 1 tbsp oil in a pan. Fry skewers in a pan for 6-7 minutes. Deglaze with teriyaki sauce and 200 ml of water, bring to a boil. Stir the starch with a little water, add the simmering simmer and season with salt and pepper. Remove mushrooms, arrange with meat and sauce on plates.

Rondini stuffed with turkey breast

Ingredients (4 people)

• 4 green Rondini (cucurbits)
• 1/2 bunch of spring onion
• 2 cloves of garlic
• 1 mild hot pepper
• 5 stems of thyme
• 1 can of kidney beans
• 300 g turkey breast
• 2 tablespoons oil
• 2 tablespoons tomato paste
• 1/2 teaspoon sweet-and-sweet pepper
• 150 ml vegetable broth

preparation

1. Rondini wash, drain, cut off the upper quarter with a stalk. Hollow out fruits with a spoon. Clean the spring onions, wash, drain and cut into rings. Peel garlic and cut into small cubes. Wash the peppers, drain and dice them. Wash thyme, pat dry, dab ourselves, except for garnish, pluck leaves from the stems and chop roughly. Drain kidney beans.

2. Wash the turkey breast, pat dry and cut into cubes. Heat the oil in a pan, sauté the turkey breast for about 3 minutes while turning, remove. Put garlic, hot peppers and spring onions in the pan, sauté for about 3 minutes . Add the tomato puree and paprika powder and fry for about 2 minutes. Add beans and broth and bring to a boil. Stir in chopped thyme and turkey breast.

3. Place Rondini in a baking dish. Fill in the Rondini and bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) on a medium rail for about 30 minutes.

4. Put Rondini on a plate, garnish with thyme and serve.

Stuffed vegetables with hack

Ingredients (4 people)

• 2 onions
• 2 small round zucchini
• 2 small red peppers
• 2 cloves of garlic
• 4 stalks of parsley
• 4 stems of basil
• 150 g of unshelled sausage
• 300 g of mixed minced meat
• salt
• pepper
• 150 ml vegetable broth
• 2-3 tbsp olive oil
• Fat for the mold

preparation

1. Peel the onions and cook in boiling water for about 10 minutes . Wash the zucchini and peppers.

2. Cut off the lid of each vegetable, hollow out the zucchini and mince the flesh. Clean peppers. Drain onions, cut off a lid and also hollow out. Finely chop the pulp.

3. Peel garlic and finely chop. Wash herbs, shake dry and finely chop the leaves. Press roasting mass out of the skin. Roast meat, chop and chopped vegetables, season with salt and pepper.

4. Fill vegetables with the mince and place in a greased ovenproof dish.
Put the vegetable cover on, add the stock and sprinkle the vegetables with oil. Cook in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 40-50 minutes.

Stuffed cucumber

Ingredients (4 people)

• 1 small onion
• 1 clove of garlic
• 200 g of carrots
• 1 zucchini (200 g)
• 2 stems of thyme each
• Rosemary and sage
• 1 tbsp oil, 250 g mixed minced meat
• salt
• pepper
• 225 ml vegetable broth
• Sweet paprika
• 2 cucumbers (à ca. 280 g)
• 75 g of feta cheese

preparation

1. Peel the onion and garlic and finely dice. Peel and wash carrots. Clean and wash the zucchini. Cut both into fine cubes. Wash herbs, dab dry, pick off leaves or needles and finely chop.

2. Heat oil in a pan. Fry the hamburger crumbly, season with salt and pepper, and remove. Fry the onion and vegetable cubes in the frying oil with a turn. Add garlic and sauté briefly. Deglaze with 75 ml broth, bring to a boil and allow to stew for about 5 minutes . Stir in herbs. Season with salt, pepper and paprika. Mix in the hack.

3. Clean cucumbers, wash. First cut across, then halve lengthwise and scratch out the seeds with a tablespoon. Pour 150 ml broth into a flat roasting pan or casserole dish. Put in the cucumbers and fill with the minced meat mixture.
Crumble cheese over it. Bake in preheated oven (electric cooker: 200 ° C / circulating air 175 ° C / gas: see manufacturer) for 25-30 minutes.

Stuffed avocados with tuna, paprika and spring onions

Ingredients (8 people)

• 2 lemons
• 1 1/2 tablespoon of honey
• salt
• pepper
• 6 tbsp olive oil
• 2 cans of tuna fillets without oil
• 1/2 bunch of spring onions
• 1/2 red and yellow pepper each
• 4 avocados

preparation

1. For the vinaigrette squeeze out lemons. Mix juice with 1 1/2 lemon, honey, salt and pepper. Gradually oil. Drain the tuna well in a sieve. Clean and wash the spring onions and cut into thin rings. Clean, wash and finely chop the peppers.

2. Halve the avocados, remove the seeds. Hollow the avocado halves with a teaspoon, drizzle with the remaining lemon juice. Mix avocado pork, tuna, spring onions and chili cubes. Fold in vinaigrette. Fill avocado halves with tuna mixture. Serving avocado halves on a plate.

Robiola vegetable with salmon and spinach

Ingredients (4 people)

• 125 g basmati rice
• salt
• 2 tsp turmeric
• 1 teaspoon fennel seed
• 4 small zucchini
• 2 big fennel tubers
• 100 g of young spinach
• 200 g salmon fillet without skin
• 2 tablespoons flour
• 1 tbsp oil
• pepper
• grated nutmeg
• 1 pack Robiola cream cheese with herbs
• 300 ml vegetable broth

preparation

1. Prepare rice in boiling salted water with turmeric as per package instructions. Roast fennel seeds in a pan without fat, remove.

2. Clean and wash the zucchini, cut along the upper third. Carefully hollow out the zucchini. Clean the fennel, possibly put aside some fennel green for garnish. Halve fennel, cut out hard stalk. (Use vegetable remains otherwise, eg cook vegetable broth from it). Remove the two outer layers from the fennel tubers, wash them and simmer in a pan with a little boiling salted water for about 4 minutes . (Use the remainder of the fennel.) Remove the fennel, fry and drain.

3. Wash spinach and shake dry. Wash salmon, pat dry, dice and turn into flour. Heat the oil in a coated pan. Roast the salmon for about 3 minutes while turning . Add spinach, fry for a short time, season with salt, pepper and nutmeg.

4. Drain the rice, stir in the fennel seed. Fill fennel and zucchini with rice, salmon and spinach. Spread cheese over it with the help of 2 teaspoons . Put stuffed vegetables on a frying pan of the oven and add stock. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 45 minutes . Remove the vegetables and garnish with the fennel green.

filled mushrooms

Ingredients (4 people)

• 12 larger mushrooms
• 3 stems chervil
• 2 slices of raw ham
• 8 walnut halves
• 150 g of creamy cream cheese with herbs
• 8 walnuts
• salt
• pepper
• lemon juice

preparation

1. Clean mushrooms, clean and remove the stalk. Cut mushroom stalks into small pieces. Wash the chervil, shake dry and chop the leaves of 2 stalks. Cut the ham and mushroom stalks into small pieces. Roast walnuts in a pan without fat . Take it, let it cool down a bit and chop it roughly.

2. Mix cream cheese, ham, chopped chervil, walnuts and mushroom sticks and season with salt, pepper and lemon juice. Cheese mixture fill the mushroom heads and garnish with chervil.

Stuffed onion

Ingredients (4 people)

• 4 onions (à 400 g each)
• salt
• 1 onion
• 1 clove of garlic
• 1 tbsp butter
• 250 g of frozen leaf spinach
• Pepper, chilli powder
• 1 tbsp sunflower oil
• 250 g ground beef
• 150 g of gouda cheese
• 300 ml vegetable broth

preparation

1. Peel the onions and cook in boiling salted water for about 20 minutes .

2. Peel and dice the onion and garlic. Heat the fat, sauté onion and garlic for about 3 minutes . Add the spinach and simmer on low heat in a closed pot for about 10 minutes. Season with salt, pepper and chili powder.

3. Remove the onions from the water and hollow out. Chop onion heart. Heat the oil in a pan and fry the hamburger for about 5 minutes while turning. Season with salt and pepper. After about 3 minutes, add half an onion. Slightly squeeze the spinach and lower it. Grate cheese roughly.

4. Season the oiled onions inside and out with salt and pepper. Spread the spinach pan into the onions. Put the remaining chopped onions and broth into a casserole dish. Put onions and sprinkle with cheese. Bake in preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 45 minutes.

Stuffed peppers with ricotta and chard

Accessories (4 persons)

• 4 small green peppers
• 3 Swiss chard
• 2 cloves of garlic
• 300 g ricotta
• 1 tbsp pesto
• 1 egg
• olive oil
• salt
• pepper

preparation

1. Roll each bell pepper into aluminum foil and bake in the pre- cooked oven at 200 ° C for 20 minutes .

2. Wash chard. Only keep the leaves. Cut out medium drink. Cut chard into strips. Peel garlic and cut into thin slices. Heat 1 tbsp of oil in a pan, fry the chard and garlic in it for about 1 ½ minutes .

3. Put ricotta and pesto and egg in a bowl. Stir well and season with salt and pepper.

4. Remove the peppers from the oven and allow to cool. Cut off the lid and remove the cores. Fill with ricotta and chard. Place on an oiled sheet, cover with Folia and bake 10 minutes . Remove foil and bake another 5 minutes. Serve immediately.

Stuffed tomatoes with tuna

Ingredients (4 people)

• 4 medium-sized vine tomatoes
• salt
• pepper
• 3 pickled anchovy fillets
• 1 can of tuna in its own juice
• 150 g double-cream cheese
• 50 g of creme fraiche
• 2 tsp mustard
• 1-2 tablespoons of lemon juice
• Sweet paprika
• 1/2 bunch chives

preparation

1. Wash the tomatoes, cut off the lid. Remove pulp. Season tomatoes from the inside with salt and pepper. Finely chop the anchovy fillets. Drain the tuna and rip it roughly.

2. Mix cream cheese, crème fraîche, mustard and lemon juice. Season with paprika, pepper and salt. Finally fold in the tuna and anchovies. Cover with cream and leave to cool for approx. 30 minutes .

3. Wash the chives, shake dry and cut into small rolls. Chives, except 1 tablespoon, under the tuna cream lift and taste again. Fill the tomatoes with the tuna cream and sprinkle with the remaining chives. Put the lid back on and serve immediately.

Stuffed peppers

Ingredients (4 people)

• 4 peppers (à ca. 200 g
• 2 onions
• 1/4 pots of chervil
• 600 g of mixed minced meat
• 6 tbsp breadcrumbs
• Salt pepper
• 1 tbsp oil
• 500 ml of vegetable stock
• 1 tbsp butter

preparation

1. Wash the bell pepper and cut off the lid. Core the peppers. Cut the bottom of the pepper as needed to better stand. Peel the onions and cut into fine cubes. Wash the chervil, shake dry. Put aside some chervil for garnish. Remove the coarse stems from the rest of the chervil and chop finely. Knead the hack, onions and half of the breadcrumbs well, season with salt and pepper.

2. Fill the pepper with the hack. Heat 1 tbsp of oil in a flat pan or oven-safe pan. Fry peppers vigorously for about 3 minutes . Pour broth and cook in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 45 minutes . After 30 minutes of cooking, put the paprika lids. Melt butter in a pan. Roast other breadcrumbs in brown. Remove the peppers, arrange with lids. Sprinkle with breadcrumbs and garnish with chervil.

Stuffed zucchini with ricotta and ham

Adults (4 persons)

• 150 ml of milk
• 4 small zucchini (à ca. 150 g)
• 2 stems of basil
• 1/2 bunch of parsley
• 2 cloves of garlic
• 2 slices of cooked ham (approx. 30 g each)
• 125 g ricotta cheese
• 1 egg
• 3 tbsp oil
• salt
• pepper
• Fat for the mold

preparation

1. Clean and wash the zucchini, cut along the upper third. Carefully hollow out the zucchini. Chop the pulp. Wash herbs, shake dry, peel off leaves and cut small. Peel garlic and chop finely. Cut ham into strips.

2. Mix the ricotta, egg, 2 tbsp oil, 3/4 of the herbs, garlic, zucchini flesh and ham strips, season with salt and pepper.
3. Fill welled zucchini with the mixture and place in a greased baking dish. Drizzle with 1 tablespoon of oil and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 25 minutes. Remove the zucchini, arrange and sprinkle with remaining herbs.

Red pointed paprika with sardine cream

Ingredients (4 people)

• 2 cans (à 125 g) of sardines in oil
• 1 shallot
• 100 g double cream cheese
• 1 tbsp lemon juice
• salt
• pepper
• 1 glass (314 ml) piquillo pepper (small Spanish pickled peppers from the delicatessen)
• 4 stems of basil

preparation

1. Drain the sardines, place in a bowl and crush with a fork. Peel the shallot, finely dice. Mix with cream cheese, sardines and lemon juice. Season with salt and pepper.

2. Carefully drain the pepper, spread on kitchen paper, pat dry, and fill with the sardine mixture. Wash basil, shake dry. Remove leaves from the stems and finely chop them, except for garnish.

3. Arrange peppers on a plate, drizzle with olive oil. Sprinkle with chopped basil and garnish with leaves. With z. B. Serve with toasted bread.

Oriental stuffed round zucchini

Accessories (4 persons)

• 250 g couscous
• 5 tbsp oil
• salt
• pepper
• 8 small round zucchini (à 100 g each)
• 1 red onion
• 1 clove of garlic
• 1 tablespoon tomato paste
• 1 teaspoon Ras el Hanout, 500 g

preparation

1. Mix couscous in a bowl with 2 tablespoons of oil, season with salt and pepper. Pour boiling water from the kettle until the couscous is covered. Allow to swell for about 15 minutes, then loosen with a fork.

2. Clean and wash the zucchini and cut off a lid. Spoon out the pulp, leaving about 1/2 cm edge . Dice the pulp. Peel the onion and garlic, finely dice. Heat 1 tbsp of oil in a pan and sauté the onion and garlic. Add courgettes, tomato paste and Ras el Hanout. Season with salt and pepper and stir-fry for about 5 minutes, then place in a bowl, mix with minced meat and couscous.

3. Wash cilantro, shake dry. Peel off the leaves, cut into small pieces and stir 3/4 of the coriander under the mince mixture. Fill the zucchini with the mixture and place in a casserole dish. Put the lid of the zucchini back on, sprinkle with 2 tablespoons of oil and bake for 30-35 minutes in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer), eventually cover up. Remove the zucchini, sprinkle with remaining coriander and serve.

Stuffed peppers

Ingredients (4 people)

• 3 red and green pointed peppers each (approx. 100 g each)
• 1 onion, 2-3 cloves of garlic
• 1 red chili pepper
• 600 g of mixed minced meat
• 2 tbsp breadcrumbs
• 2 eggs
• salt
• pepper
• 150 g of whipped cream
• 200 ml vegetable broth
• Parsley and chili pepper

preparation

1. Approx. Cut 1/4 of the chopped peppers lengthwise as a lid, wash and pat dry with kitchen paper.

2. Peel the onion and finely dice. Peel garlic and chop finely. Clean chili, wash and cut into fine rings. Knead hack, breadcrumbs, eggs, 1 1/2 teaspoons salt, pepper, onion, garlic and chili.

3. Boil cream and broth in a small saucepan, season with salt and pepper. Distribute the minced meat evenly into the pepper. Put the lid at an angle. Put in a casserole dish, pour hot cream over it.

4. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 45-50 minutes. Remove from the oven, garnish with parsley and chili pepper. Rice tastes great.

Stuffed fried avocado with goat cream cheese

Ingredients (4 people)

• 150 g Babyleaf mix
• 1/2 small red chili pepper
• 2 limes
• about 1/2 tsp fig mustard
• about 1 teaspoon honey
• salt
• 4 tbsp oil
• 2 taler (à approx. 35 g) goat cream cheese
• pepper
• 2 firm little avocados

preparation

1. Wash the lettuce and drain well. Wash chilli, halve, remove seeds. Chop the pulp. Cut limes in half and squeeze them out. Mix the chili, 3 tablespoons of lime juice, mustard and honey and season with salt. Beat in 3 tbsp of oil and season again.

2. Crush the cheese with a fork and season with pepper. Halve avocados, remove seeds. Carefully remove the pulp from the skin with a spoon. Spread avocados with lime juice and season with salt and pepper. Fill the avocado halves with the cream cheese and smooth.

3. Heat 1 tbsp of oil in a non-stick pan and fry the avocado halves with the cut surface down to golden brown for 1-2 minutes. Turn and remove the pan from the heat. Distribute salad on the plates. Arrange 1/2 avocado on each and sprinkle with vinaigrette. This tastes baguette.