Stuffed pepper. How to make stuffed peppers with minced meat and rice in a saucepan according to the recipe with a photo How to stuff peppers correctly

Peppers stuffed with various fillings are often an independent dish that combines a side dish, salad and a meat ingredient. To improve the taste, it is recommended to serve it with sour cream, ketchup and plenty of fresh herbs.

It is worth noting that pepper is an ideal form for filling. Minced meat of any kind, various cereals and vegetables, as well as mushrooms and cheese can be used as a filling.

There are so many options that, if desired, you can cook stuffed peppers almost every day. Moreover, the main product contains a huge amount of microelements and vitamins useful for the body, and dishes based on it are obtained, albeit satisfying, but at the same time dietary.

If we talk about the calorie content of stuffed peppers, then it completely depends on the ingredients used. After all, he bell pepper contains no more than 27 kcal. The average calorie content of 100 g of peppers stuffed with rice and minced meat is at the level of 180 kcal.

Moreover, if you take fatty pork, then the figure will be much higher, if you take lean beef, then naturally lower. For example, when using chicken fillet you can get a dish with a calorie content of 90 units, but if you add cheese to it, then the indicator will increase to 110, etc.

Stuffed peppers - the best recipe with video

Preparing stuffed peppers is very simple, especially if you have a video recipe on hand and a detailed description of each step.

400 g of mixed minced meat;
8–10 peppercorns;
2–3 tbsp raw rice;
2 tomatoes;
2 onions;
1 carrot;
1 tbsp tomato or ketchup;
2 cloves of garlic;
a little salt, sugar and ground pepper.

For the creamy tomato sauce:

200 g of medium-fat sour cream;
2–3 tbsp good ketchup;
500–700 ml of water.

Cooking:

Prepare the pepper by cutting off the top and removing the seed pod.
Fry the peppercorns on all sides in a small amount of oil so that they are slightly browned.
Pour rice cold water and boil for 15 minutes until half cooked. Drain excess water.
Cut the onion into quarter rings, rub the carrots randomly. Saute both vegetables for about 10 minutes until they are just slightly tacky.
Remove the skin from the tomatoes, cut into cubes or grate. Grind the garlic in any convenient way. Finely chop the greens.
Put the minced meat in a bowl, add all the prepared ingredients, as well as ketchup for a brighter taste. Salt, lightly sugar and pepper heartily. Mix vigorously.
Stuff the roasted and cooled peppers with the filling.
Pour sour cream into a saucepan and add ketchup. Mix until the ingredients are combined and dilute the sauce with water to obtain the desired consistency. Season to taste.
As soon as the sauce boils, put it in stuffed peppers and simmer until cooked under a covered lid for about 40 minutes.

Stuffed peppers in a slow cooker - a step by step recipe with a photo

The slow cooker is ideal for making stuffed peppers. In it, it turns out especially juicy and appetizing.

500 g of mixed minced meat (beef, pork);
10 identical peppercorns;
1 st. rice
2 onions;
carrot;
2-3 garlic cloves;
0.5 st. tomato sauce;
1 liter of boiled water;
seasonings and salt to taste;
fresh herbs and sour cream for serving.

Cooking:

Wash the pepper and remove the stalks.

2. Cut one onion into half rings, and randomly grate the carrot.

3, Rinse the rice and boil it for 10-15 minutes until medium done, drain in a colander. Finely chop the second onion and, together with the cooled rice, add it to the minced meat. Season to taste and mix well to combine all ingredients.

4. Fill all peppers tightly with meat stuffing.

5. Lubricate the multi-cooker bowl with plenty of oil and fry a little stuffed peppers by setting the frying program to the minimum time.

6. Add pre-chopped onions and carrots to the toasted peppers.

7. As soon as the vegetables become soft, pour in boiled water so that it does not cover the peppers, but is slightly below their level (a couple of centimeters). Set the extinguishing program for 30 minutes.

8. After about 20 minutes from the start of the process, add chopped garlic and tomato sauce. To add thickness to the sauce, dilute a couple of tablespoons of flour in half a glass of water and pour into the slow cooker at the same time.

9. Serve hot stuffed peppers, generously sprinkled with herbs and poured with sour cream.

Peppers stuffed with rice

To prepare stuffed peppers, it is not at all necessary to use minced meat. You can add mushrooms, vegetables to rice, or use cereals in their pure form.

4 peppers;
1 st. rice
2 carrots;
2 onions;
oil for frying;
seasonings and salt to taste.

Cooking:

Grate the carrot, finely chop the onion. Saute vegetables in oil until soft.
Pour rice washed several times to the vegetable fry, mix thoroughly, season to taste.
Pour in 2 tbsp. warm water and simmer covered for about 10 minutes until the rice is only half cooked.
Prepare the peppers, once the filling has cooled slightly, stuff them tightly.
Put the stuffed peppercorns in a deep baking sheet and bake for about 25 minutes in the oven (180°C). During the process, the pepper will release the juice, and the dish will bake well.

Peppers stuffed with meat - recipe with photo

If a noisy holiday or party is coming, surprise your guests with an original pepper stuffed only with meat.

500 g of any minced meat;
5-6 peppers;
1 large potato;
small bulb;
egg;
salt, seasonings as desired.

For tomato sauce:

100-150 g of high-quality ketchup;
200 g sour cream.

Cooking:

For clean peppers, cut off the top with a tail, remove the seeds.
Thinly cut the peel from the potato, grate the tuber on a fine grater, squeeze a little and add to the minced meat. Send the chopped onion and egg there. Mix thoroughly, season to taste and salt.
Stuff prepared vegetables with meat filling.
Lay them in one row in a small but deep baking sheet.
Separately, mix sour cream with ketchup and dilute a little with water to make a fairly thick sauce.
Pour over the peppers and bake in the oven for about 35-40 minutes at medium heat (180 ° C).
If desired, 10 minutes before the end, you can generously sprinkle coarsely grated cheese on top.

Stuffed Peppers with Rice and Meat

Pepper, stuffed with meat and rice - the perfect solution for family dinner. With such a dish, you do not have to worry about a side dish or meat supplement.

400 g of mixed minced meat;
8-10 identical peppercorns;
1 onion;
1 carrot;
1 egg;
salt, pepper and other seasonings to taste;
1–1.5 tbsp tomato paste.

Cooking:

Wash the rice cleanly and boil until half cooked, be sure to cool.
Finely chop the onion and carrot, fry until golden in oil. Add the tomato and dilute the fry with water until a homogeneous sauce is obtained. Leave to simmer covered for 15-20 minutes.
Add minced meat, egg, salt and pepper and any seasonings to the cooled rice. Stir and stuff the de-seeded peppers.
Place them vertically and rather tightly in a saucepan, pour over the tomato-vegetable sauce. If not enough, add a little hot water to almost cover the peppers.
Simmer covered for at least 45 minutes.

Stuffed peppers in the oven - a delicious recipe

Very delicious recipe offers to bake peppers with meat filling in the oven. If you use vegetables of different colors, then the dish will turn out to be very festive and bright in summer.

4 bell peppers;
500 g chicken fillet;
1 large onion;
1 carrot;
1-2 garlic cloves;
1 large tomato;
50–100 g feta cheese;
150 g of hard cheese;
salt and pepper to taste.

Cooking:

Cut the onion and carrot into small cubes and fry until golden brown.
Cut the chicken fillet into thick strips and send it to the vegetables.
While the meat is browning, finely chop the garlic.
Once the chicken strips are a little tacky, add the garlic and season to taste. After a couple of minutes, turn off the heat, the meat can not be strongly fried, otherwise the filling will turn out to be dryish.
Cut each pepper in half, remove the seed box, but try to leave the tail. Place them on a baking sheet lined with parchment and drizzled with oil.
Cut the feta cheese into random cubes and put a small portion in each half of the pepper.
Put it on top meat stuffing and cover it with a thin circle of tomato.
Place a baking sheet with peppers in an oven preheated to 170-180 ° C and bake for about 15 minutes.
After the indicated period, cover each pepper with a slice of hard cheese and bake for another 10-15 minutes to get a cheese crust.

Peppers stuffed with vegetables

Peppers stuffed with vegetables are great for fasting or dieting. Any vegetables that are in the refrigerator are suitable for its preparation.

a few pieces of bell pepper;
1 medium zucchini (you can eggplant);
3-4 medium tomatoes;
a can of canned corn (can be beans);
1 st. brown rice (you can buckwheat);
salt, pepper to taste.

For sauce:

2 carrots;
2 large onions;
1 tbsp tomato;
2 large garlic cloves;
salt, a little sugar, pepper to taste.
oil for frying vegetables.

Cooking:

Rinse rice or buckwheat, pour a glass of boiling water, add tomatoes, cut into small cubes, boil for five minutes. Turn off the fire and let the grits steam under the lid.
Cut the zucchini into cubes (if using eggplant, sprinkle it with plenty of salt and leave for 10 minutes, and then rinse with water) and fry until golden in oil.
When the zucchini and rice have cooled, mix them, add the corn strained from the liquid. Season with salt and pepper.
Stuff prepared peppers vegetable stuffing. Place on a baking sheet or in a heavy bottomed saucepan.
For the sauce, rub the peeled carrots on the track, chop the onion into small cubes. Fry until transparent, add the tomato and dilute with a little water. Simmer for about 10-15 minutes, add sugar, salt and pepper to taste.
Pour the stuffed peppers with the sauce and simmer for about half an hour on the stove or bake in the oven at 200 ° C. In both cases, ten minutes before the end of cooking, add finely chopped garlic.

Peppers stuffed with cabbage

If only pepper and cabbage are available, then according to the following recipe, you can cook Lenten dish, which is perfect for a cereal side dish.

10 pieces. bell pepper;
1 large carrot;
300 g of white cabbage;
3 medium onions;
5 tbsp raw rice;
3 medium-sized tomatoes;
200 ml of medium-fat sour cream;
2 tbsp concentrated tomato paste;
2-3 leaves of lavrushka;
6 cloves of garlic;
5-6 peas of black and allspice;
salt.

Cooking:

Fry the chopped onion in butter, add the carrots grated on a coarse grater and chopped cabbage. Salt a little. Lightly fry and sweat on low gas until soft.
Rinse the rice well, pour a glass of boiling water and leave for 20 minutes under the lid to steam a little.
Mix steamed rice with cabbage, add tomatoes cut into small cubes and chopped garlic. Stir well.
Prepared earlier peppers (of which you need to get the middle and lightly wash) fill cabbage stuffing and place in a heavy-bottomed bowl.
Mix the tomato with sour cream, add a little warm water to make a relatively thin sauce.
Dip the laurels and peppercorns into a saucepan with pepper, pour the tomato-sour cream sauce on top.
Bring to a boil over high heat, then reduce it and simmer for 35-40 minutes.

Stuffed peppers with minced meat are a popular dish for the summer season. The combination of fresh, fleshy peppers with minced meat and rice allows you to get a healthy, and at the same time satisfying independent dish.

Stuffed peppers with minced meat ( step by step recipe) - the basic principles of cooking

Cooking stuffed peppers with minced meat is a rather laborious process. It includes the preparation of vegetables, the preparation of minced meat and rice grits, the stuffing of peppers, and the actual preparation of the dish.

First of all, you need to decide on minced meat. It can be meat or vegetable. Minced meat is better to use mixed from pork and beef. But if you prefer poultry, you can use chicken. Ready minced meat can be purchased at the store, but it is better to cook it at home. So you will be sure of its quality. To do this, take the fillet of pork, beef or poultry. Rinse it under the tap, cut off the films, excess fat and skin. The meat is cut into small pieces and chopped with a blender or meat grinder. If you use different types of meat for minced meat, take them in equal proportions.

Rice groats for the filling are washed, constantly replacing the water, until it ceases to be cloudy. Rice can be used any: steamed, long-grain or round. Then the cereal is boiled until half cooked, or added raw to the filling. It all depends on the pepper that is used for stuffing. The filling of boiled or boiled half-cooked cereals is prepared for thin-walled peppers, or if a frozen or pickled vegetable is stuffed. Thick-walled peppers can be stuffed with raw rice filling. The boiled rice is cooled, washed under the tap, put on a sieve, and left until all the moisture has drained.

In addition to minced meat and rice, you will need onions and carrots. The peeled onion is washed and finely chopped. Carrots are peeled and chopped on a grater with medium or large holes.

Place a deep frying pan over medium heat, pour vegetable oil and heat it well. Put the onion in the pan and fry it, stirring regularly, until golden brown. Then grated carrots are added to the onion and continue to fry, stirring, for another eight minutes, until the vegetable becomes soft. If necessary, add oil.

Minced meat is laid out in a deep bowl, rice and about a third of the vegetable fry are added. All pepper, salt and knead well. You can drive in a couple of raw eggs, which will hold the filling together, and it will not fall out during the stewing process.

Peppers for stuffing are chosen medium in size, without damage and wormholes. The vegetable is washed and cut off the upper part with the stalk. Clean out the seeds from the inside. Prepared peppers are filled tightly with a stuffing of rice, vegetables and minced meat.

The remaining roast is combined with tomato paste and sour cream. Mix and put into a bowl. Lay the stuffed peppers cut side up on top of the vegetables. Try to choose a pan so that the peppers fit snugly into it, and there is no space left between them. Everyone is pouring hot water or broth so that the liquid almost completely covers the peppers. The pot is placed on the stove. As soon as the contents begin to boil, cover with a lid, twist the fire and simmer for another forty minutes.

For variety, you can add to minced meat canned corn, cheese, sliced olives, etc.

Ready peppers are laid out on a plate and poured with sour cream. tomato sauce with vegetables.

Stuffed peppers with minced meat step by step recipes below will help you cook this dish on the stove or in the oven.

Recipe 1. Stuffed peppers with minced meat: a step by step recipe

Ingredients

ten bell peppers;

30 ml of vegetable oil;

half a kilo of pork ground beef;

salt;

200 g of rice cereal;

black pepper;

150 g of tomato paste;

150 ml sour cream;

two bulbs;

two carrots.

Cooking method

1. You can use parboiled, round or long-grain rice. Rinse the grain well. To do this, pour the rice into a sieve and hold it under running water until it becomes clear. Stir constantly with a spoon. Or put the rice in a bowl, fill it with water, stir and drain the cloudy water. Do this until the water is no longer cloudy. Put the washed rice in a saucepan, fill with clean water and put on a small fire and cook until half cooked. Then throw the cereal on a sieve and rinse, stirring, under running water. Leave the rice to drain all the liquid.

2. Peel the onions, rinse and cut into small pieces or thin quarter rings.

3. Peel the carrots with a sharp knife or a special vegetable peeler. Rinse the peeled carrots under the tap and chop with a coarse grater or food processor.

4. Heat vegetable oil in a deep frying pan. Put the chopped onion in it and fry over medium heat, stirring regularly, until it is browned. Then add the carrot chips and continue to fry without stopping stirring. Cook the vegetable roast for another eight minutes.

5. You can use minced meat. But if you want to get a truly high-quality product, cook it yourself. To do this, take equal proportions of pork tenderloin and beef. Rinse the meat under the tap, cut off the films and veins. Cut the meat into small pieces and twist through a meat grinder or chop in a blender until minced. Put it in a deep bowl, season with salt and pepper.

6. Add half-cooked rice and half the fried vegetables to the minced meat. Knead the filling thoroughly with your hands.

7. Wash the peppers and wipe with a napkin. Carefully cut off the top along with the stem. Thoroughly clean the inside of the seeds. Peppers can be boiled before stuffing. So it will become smoother and softer. To do this, place a pot of water over medium heat. As soon as it boils, dip the peppers into it and hold for a couple of minutes. Then take them out with a slotted spoon and let them cool.

8. Fill the prepared peppers with minced meat and rice filling, tamping it tightly.

9. Combine sour cream with tomato paste and mix. Sour cream is better to take 10%. If you do not have tomato paste, you can replace it with non-spicy ketchup. The sauce should be quite liquid. Therefore, if you use thick sour cream, you can dilute it with boiled water.

10. At the bottom of the pot in which the peppers will be cooked, put the remaining vegetable fry and spread it evenly over the bottom. Lay the peppers on top tightly together, cut side up. Pour the contents of the pan with sour cream and tomato sauce, cover and place on the stove. Turn the heat on to medium and cook for half an hour. Put the prepared stuffed pepper on a plate, sprinkle with finely chopped greens and serve. Stuffed peppers with minced meat step by step cooking recipe on the stove allows you to cook a juicy and fragrant dish.

Recipe 2. Stuffed peppers with minced meat: a step-by-step recipe in the oven

Ingredients

eight pods of bell pepper;

two bay leaves;

half a kilogram of minced meat;

six peas of allspice;

½ cup of rice;

150 ml of tomato sauce;

three carrots;

150 ml sour cream;

three bulbs;

kitchen salt;

60 ml of vegetable oil;

black pepper;

chicken eggs - two pieces.

Cooking method

1. Use ready-made minced meat purchased at the store, or cook it yourself. Take in equal proportions beef and pork pulp. Wash the meat, clean from films and veins, cut into pieces and grind through a meat grinder.

2. Rinse the rice groats by changing the water several times. Put it in a saucepan, fill with boiled water and put on medium heat. Cook rice until half cooked. Then fold on a sieve and rinse under running water. Leave all the liquid to glass.

3. Peel the bulbs and carrots. Wash the vegetables and chop: chop the onion into small cubes, grate the carrots on a grater with large holes.

4. Place a deep frying pan with vegetable oil on the stove. Turn the fire to medium. Once the oil is hot, put the onion in it and fry, stirring constantly, until golden brown. Then add the grated carrot and continue to cook, without stopping stirring, for about eight minutes.

5. Put the minced meat, half-cooked rice and about a third of the vegetable fry in a deep bowl. Beat in two eggs and season with salt and pepper. Mix thoroughly with your hands.

6. Combine sour cream with tomato sauce and mix.

7. For this cooking method, take meaty bell peppers. Rinse the pods and pat dry with a towel. Cut each pod in half lengthwise. Remove seeds. Leave the tail. Fill the pepper halves with the stuffing, tamping it down well.

8. Put the fried vegetables at the bottom of a deep form. Spread them evenly across the bottom of the mold. Arrange the pepper halves on top, cut side up. Top them with tomato sauce. Pour in water so that its level reaches the middle of the form.

9. Preheat the oven to 180 degrees. Put the form with peppers in it on the middle level. Cook for half an hour.

Stuffed Peppers (Recipe Step by Step) - Tips and Tricks

You can add spices and seasonings that you usually use to cook meat dishes to minced meat.
To make the dish fragrant and its taste become richer, add finely chopped parsley, basil, thyme, dill, etc. to the minced meat or sauce.
If there is space between the peppers in the pan, you can fill it with zucchini circles.
Stuffed peppers in the oven can be crushed with grated cheese.

Summer is probably the best right time for cooking delicious meals from fresh vegetables. If you are an amateur gardener, or even a professional, then vegetables ripen in greenhouses and garden beds, and if you are a city dweller, then vegetables in stores become cheaper and delight huge variety. When the soul asks for more vegetables, then you want to make hot dishes from them. At such a moment, peppers stuffed with meat and vegetables classic recipe will be a real culinary feast for the whole family.

Go to the garden or the market, come back with colorful ripe peppers and let's cook our delicious lunch together. Almost everyone in my family loves stuffed peppers with meat and prefers the stewed version, when the stuffed vegetables are cooked for a long time in a fragrant tomato-sour cream broth.

But I decided to introduce you to several ways to prepare this dish. After all, everyone will end up with their favorite recipe.

How to cook peppers stuffed with meat and rice

This is a very simple recipe and you do not need to free up several hours of your time for it. Spend quite a bit preparing vegetables and minced meat, and then watch as they are stewed until tender.

To prepare peppers you will need:

mixed minced meat (pork and beef) - 500-600 grams,
sweet bell pepper - 6-8 pieces (depending on the size, small ones may need more),
rice - 0.5 cups,
white onion - 2 pieces,
carrots - 2 pieces,
tomato paste - 2 tablespoons (or fresh tomatoes- 3-4 pieces),
salt and pepper to taste.

Cooking:

1. Start by preparing the minced meat for the stuffing of the peppers. The best thing for this dish is the so-called homemade minced meat, which consists in half or pork and beef. You can take store-bought minced meat or grind meat yourself.

Minced meat that you cook with your own hands will definitely taste better, because you will know for sure that only meat was put there.

2. Wash Bell pepper and clean out the middle with seeds. This is very convenient to do by cutting off the top and removing the core with a spoon. Rinse the inside with water so that no seeds remain.

3. Rinse the rice well and boil it until half cooked. Until it is completely soft, the rice will be cooked already with the minced meat inside the pepper. Rice can be boiled even in cold water, and taken out when a single grain is only slightly harsh in the middle.

Rice will help the minced meat to hold together well and not fall out of the pepper later.

4. Finely chop the onion. Grate carrots on a coarse grater. Then lightly fry them in a frying pan with vegetable oil until they are soft and quite a bit golden.

5. Mix together minced meat, rice and half of the fried onions with carrots. To do this, take a separate bowl. As you stir, season with salt and pepper to taste. Leave the other half of the onion and carrot in the pan.

6. If you are not using tomato paste and fresh tomatoes, then they must also be prepared. Remove the skin from them. It will be very easy to do if you scald them with boiling water. Then grate the pulp on a grater or grind it in a blender. Get your own tomato puree.

7. Stew the second half of the onions and carrots that we have left with tomato puree or tomato paste. If you have tomato paste, then mix it with vegetables and literally after a minute of frying, add a little water to make a kind of sauce. When stewing, add a little salt, as the tomatoes will give a sweet taste.

8. Take prepared peppers and stuff them. Minced meat can be applied with a spoon, and then firmly tamped so that it completely fills each pepper.

If there is minced meat, then it's not scary. This happens to me sometimes and I make several small meatballs, which I then stew with peppers. It turns out very tasty.

9. Place the stuffed peppers with meat and rice in a large saucepan. Ideally, if you manage to fit everything in one dish and so that the open part of the pepper is directed upwards. But it’s not scary if you manage to cook them only on their side. In my experience, minced meat has never fallen out of peppers.

When the pepper is laid, cover it on top with onions and carrots stewed in tomato, which were waiting in the wings in a frying pan. Pour water on top and simmer, covered, for 40 minutes until the pepper is ready.

If the pepper is very large, then you can cook up to 60 minutes, but no more.

Ready peppers are served hot and with sour cream. Bon appetit!

Stuffed peppers with meat and rice in sour cream sauce

I will share with you a recipe for making stuffed peppers in sour cream sauce who won the most love in my family. Perhaps the whole point is how sour cream and tomato, mixed in the sauce, incredibly tasty sets off and complements the sweet bell pepper, and it turns out just an amazing dish. Be sure to try both options and decide which tastes better for you.

The whole secret of this recipe is that you need to stew stuffed peppers in sauce, not plain water. To do this, sour cream and tomato paste are mixed in a ratio of about 3 to 1, and then diluted with water to the required amount. Let me remind you that this sauce should be exactly enough to cover the peppers in the pan by at least two-thirds. In this case, the peppers will be perfectly extinguished.

Instead of tomato paste, you can use fresh tomatoes chopped in a blender or even classic ketchup without additives. I cooked with Heintz ketchup and it turned out very tasty.

And now we are watching a video recipe for making stuffed peppers in sour cream sauce.

Peppers stuffed with meat and rice in the oven

There is another option for preparing stuffed peppers, which is also quite wonderful and differs slightly in taste in that the peppers are not boiled and stewed, but baked. At the same time, they are quite dry and without excess liquid in the form of gravy. They can even be baked cheese crust which will make the dish even tastier.

For cooking you will need:

minced meat (can be mixed) - 500-600 grams,
sweet pepper - 6-8 pieces,
rice - 100 grams,
onion - 1 piece,
cheese - 150 grams,
salt and pepper to taste.

Cooking:

1. First of all, prepare the minced meat. Rinse well and cook the rice until half cooked.

2. Cut the onion into small cubes. Then mix together Minced meat, rice and onion. Salt and pepper the filling mixture.

3. Wash and deseed the pepper inside. Cut it lengthwise into two halves to get a kind of boats. So they will be convenient to bake, because you can put them in a wide baking dish or on a baking sheet. Stuffed peppers will not collapse.

4. Fill each half of the peppers with minced meat. Press it down well and smooth it out. Minced meat will not be too crumbly; with this method of cooking, rice will hold it together perfectly.

5. Put the peppers in the oven and bake them for about 20 minutes at a temperature of 180-200 degrees. At this time, grate the cheese. To sprinkle peppers stuffed with meat and rice, any hard cheese to your taste, the main thing is that it melts well and forms an appetizing golden crust.

6. After twenty minutes, remove the pepper from the oven and sprinkle it with grated cheese. Let the cheese bake and the dish is ready.

If you are not sure about readiness, then first of all check the minced meat, which should be baked completely inside and turn gray. If the minced meat is pink inside, then it is not ready yet.

Peppers will soften when baked in the oven, but will not get soggy, it may fry a little around the edges.

Serve hot with fresh herbs. If desired, you can pour sour cream.

Stuffed peppers look appetizing, extremely tasty, easy to prepare, and what a smell! In addition, they are very useful due to the content of a large amount of vitamin C in them. Pay attention to the fact that nature seems to have specially created bell peppers in such a way that we can stuff them. Romanians, Moldavians and Bulgarians, for example, have been doing this for centuries. Moreover, each country has its own filling: in Bulgaria it is an egg and cheese, in Romania it is tomatoes, and in our country it is meat and rice. But it also turns out that peppers can be stuffed with berries, various cereals, mushrooms, cabbage, fish and even shrimps.

Who and when first cooked stuffed peppers is unknown, but I would like to express my gratitude to him for the unique taste and ease of preparation. And indeed, there is absolutely nothing intricate in the preparation of stuffed peppers: the stalk is cut off from the vegetable, then it is cleaned of seeds, filled with stuffing and placed vertically in a pan filled with a small amount of water, broth or sauce, and boiled until cooked, and the cut stalk with a top can be used as a cap for pepper. The site "Culinary Eden" will be happy to tell you not only about the classic recipes for this dish, but also introduce you to recipes for cooking peppers stuffed with the most diverse and delicious stuffing. But first, a few features of the preparation of this dish.

You can stuff peppers of any variety and size, but large, fleshy fruits are considered the best option. There is an opinion that the most delicious stuffed peppers are obtained by boiling them in a sauce of sour cream or tomato paste. If you are pouring broth or water over peppers in a saucepan, add coarsely grated carrots and onion rings to the flavor liquid. Be sure to put the rice in minced meat, boil it in advance until half cooked, otherwise it may not “reach”. Depending on the filling, the cooking time will be different: for peppers with minced meat, 40-60 minutes are needed, and for peppers with vegetable, fruit and cereal fillings, 30-40 minutes are enough.

You can cook stuffed peppers not only on the stove. Peppers, which will be baked in the oven, are cut in half lengthwise and the halves are stuffed with stuffing. And the owners of an air grill or a slow cooker can cook this dish, practically without changing the classic recipe.

Stuffed peppers "Classic"

Ingredients:
5-6 sweet peppers
600 g minced meat,
1 stack rice,
1 egg
2 bulbs
1 carrot
3 tbsp tomato paste or ketchup
greens, bay leaf, seasonings, salt - to taste.

Cooking:
Wash the peppers, carefully cut the stalk in a circle, remove the seeds. Grate the carrots on a coarse grater, chop the onion medium-sized and fry the vegetables in vegetable oil. Boil rice until half cooked, put it in a colander, rinse under running water and dry. Beat an egg into the minced meat, add rice, fried onions and carrots, salt, pepper, mix, add spices to taste and stuff the peppers with this stuffing. Pour a little vegetable oil into the bottom of the pan, put black peppercorns, bay leaf, peppers and pour hot water so that it almost covers them. Bring to a boil, then add the tomato paste, salt, season the broth with spices, cover and simmer over low heat for 40 minutes.

Stuffed peppers with mushrooms and vegetables

Ingredients:
1 kg sweet pepper
500 g champignons,
200 g rice
3 bulbs
3 tomatoes or 2-3 tbsp. tomato paste,
1-2 carrots
salt, sugar, black ground pepper- taste.

Cooking:
Chop 1 carrot and 1 onion, fry in vegetable oil, add tomatoes, sugar, salt to the vegetables, pour in a small amount of water and simmer for 5 minutes. Finely chop the mushrooms, grate the remaining carrots on a coarse grater and fry until soft. Chop 2 onions smaller and also fry the onion with mushrooms in vegetable oil. It is advisable to soak the rice in advance so that it swells. Add the prepared rice to the mushrooms with onions, pour in 1.5 cups of water, salt and simmer under the lid over low heat for 10 minutes until the water evaporates. Prepare peppers for stuffing. Add separately fried carrots to the mixture of rice and mushrooms, mix, season with spices to taste and fill the peppers with this filling. Then put them upright in the pan. Top the peppers with the carrot, onion and tomato dressing prepared at the very beginning and pour enough water into the saucepan with peppers so that it almost covers the peppers. Bring to a boil and simmer for 30 minutes over medium heat, covered.

Stuffed Peppers with Eggplant and Rice

Ingredients:
1 kg of bell pepper,
100 g of rice
1 carrot
2 bulbs
1 garlic clove
2 black peppercorns,
2-3 bay leaves,
salt, ground red and black pepper, herbs - to taste.

Cooking:
Prepare the pepper. Boil rice. Cut the eggplant into slices, salt, pour water and leave for 20 minutes to release the bitterness. After the time has elapsed, drain the water, squeeze the eggplant lightly and cut into small cubes. Fry eggplant with chopped onion in a pan in vegetable oil. Add rice to vegetables, salt, pepper, pour a little broth (you can use cubes) and simmer for 10 minutes. Grate the carrots on a coarse grater, chop the garlic, finely chop the parsley. Add this mixture to the mass in the pan. Mix well and simmer for another 5 minutes. Then fill the peppers with this filling, put them in a saucepan and cover half with water. Add 1 tbsp to water. l. vegetable oil, a pinch of parsley and spices to taste. Simmer for 15-20 minutes.

Stuffed peppers with cheese and noodles

Ingredients:
5 sweet peppers
50-60 g dry noodles,
60 g mozzarella cheese,
40 g grated hard cheese,
greens, black pepper, salt - to taste.

Cooking:
Boil the noodles in salted water until half cooked. Grease a baking dish with butter. For four peppers, cut off the top part along with the stalk, salt and pepper the peppers from the inside. Grind 1 remaining pepper, mix with chopped herbs, cheese, noodles, add spices. Fill the peppers with stuffing, cut the mozzarella into thin slices and cover the stuffed peppers with them. Bake in a preheated oven at 130°C for 20 minutes.

Stuffed Peppers with Egg and Cheese

Ingredients:
4-5 sweet peppers
2 eggs,
100 g of cheese,
30 g butter,
red ground pepper - to taste.

Cooking:
Trim the stalk of the peppers, but do not cut it to the end, remove the seeds and rinse the pepper from the inside. Mash the cheese with a fork and mix with raw eggs, add red ground pepper. Stuff the peppers with stuffing and cover with lids. Fry the peppers on all sides in a frying pan with butter, then bring to readiness in the oven at a temperature of 130-150 ° C.

Oven baked stuffed peppers with zucchini

Ingredients:
500 g minced meat,
3-4 sweet peppers of different colors,
1 small zucchini
1 onion
150 g grated cheese
50 g butter,
salt, spices - to taste.

Cooking:
Add onion and peeled, grated zucchini, salt and spices to minced meat. Wash the peppers under running water and cut each pepper lengthwise, remove the seeds, leave the stalk. Start the "boats" with minced meat with zucchini. Put peppers with minced meat in a greased baking dish and sprinkle with grated cheese. Put small pieces of butter on top. Add a little water and bake for 40 minutes in an oven preheated to 180 ° C.

Stuffed peppers with barley and vegetables

Ingredients:
6 sweet peppers
1 stack pearl barley,
3 carrots
1 onion
150 g ice cream peas,
800 g canned tomatoes,
150 g cheese
600 ml chicken stock
2 tbsp vegetable oil,
salt, pepper, herbs - to taste.

Cooking:
Weld the barley. Fry the diced onion, add grated carrots, salt to it and fry for 5 minutes. Then add to barley
fried vegetables, peas, parsley and 100 g of cheese. Grind the tomatoes into puree. Prepare the peppers: cut off the top and remove the seeds. Stuff the peppers with pearl barley filling, place them in the tomato mixture and sprinkle with the remaining cheese. Bake for 1 hour at 180°C.

Shrimp stuffed peppers

Ingredients:
6 sweet peppers
350 g shrimp
1 stack rice,
1 onion
2 cloves of garlic
500 ml chicken stock
200 g tomato sauce,
1 lemon
½ tsp oregano,
½ tsp ground black pepper,
salt - to taste.

Cooking:
Wash the peppers thoroughly, remove the tops and remove the seeds. Blanch them in boiling water for 3 minutes, then remove and pat dry on paper towels. Heat vegetable oil in a large frying pan, fry finely chopped onion until translucent, add minced garlic, oregano, black pepper and shrimp to it. Cook, stirring, until shrimp turn pink. Rinse the rice, add to the pan, fry for 1 minute, then pour in the broth and tomato sauce and simmer for 15-20 minutes over low heat. Preheat the oven to 165°C, grease the baking dish with butter. fill the peppers ready stuffing, place them in a mold and bake for 15-20 minutes. Serve your peppers at the table with lemon wedges.

Fruit stuffed peppers

Ingredients:
500 g sweet pepper,
300 g plums,
200 g seedless grapes
1 big apple
1 large pear
100 g sugar
4 sprigs of mint.

Cooking:
Cut the pear and apple into quarters, remove the seeds and cut into large slices. Also chop the plums. Leave the grapes whole. Mix all fruits. Cut the peppers in half lengthwise without removing the stems. Put in them fruit filling and put the peppers in the form. Make sugar and mint syrup. Remove from heat, let syrup cool slightly and pour over peppers. Bake the dish for 20 minutes in an oven preheated to 200 ° C.

Stuffed peppers with pine nuts

Ingredients:
4 sweet peppers
1 onion
2 apples
400 g raisins,
500 g sauerkraut,
3 tbsp pine nuts,
1 tbsp sesame,
1 tbsp ghee,
1 stack broth,
½ stack sour cream
green onions - to taste.

Cooking:
Chop the onion into small cubes, cut the apples into pieces. Dissolve in a saucepan melted butter and sauté the onion in it until translucent. Add raisins, apples and lightly brown. Then lay out sauerkraut and, salt and pepper, simmer covered over medium heat for 15 minutes. Sprinkle with pine nuts and sesame seeds. Cut the sweet pepper in half, remove the seeds and stuff the halves, then place them in a baking dish, sprinkle with finely chopped green onions and bake in the oven for 30 minutes at 200°C. When serving, pour the dish with sour cream and garnish with green onions.

Stuffed Peppers with Rice, Carrots and Plums

Ingredients:
2 sweet peppers
100 g of rice
1 carrot
3 plums,
3 garlic cloves,
1 parsnip root
sugar, salt, pepper - to taste.
For sauce:
500 ml vegetable stock
2 tbsp tomato sauce.
To decorate the dish:
Red onion,
dill greens.

Cooking:
Grate carrots and parsnips on a coarse grater. Peel and finely chop the onion. Fry chopped vegetables in vegetable oil. Rinse the rice, boil it until tender in salted water, put it in a colander and let it drain. Combine rice with vegetables, salt, pepper to taste and mix. Washed and peeled pepper cut in half, remove the stalks with seeds, pour boiling water over and let cool. Then drain the water. Wash the plums, remove the pits and cut into slices. Fill the cooled peppers with minced rice and vegetables, put plums on top. Place stuffed peppers on a baking sheet. mix vegetable broth with tomato sauce and pour over the peppers. Bake for 15 minutes in a preheated oven at 180°C. Ready meal garnish with red onion flowers and dill.

Stuffed peppers with chicken meat, in a multicooker

Ingredients:
sweet pepper - how much will fit in a bowl,
300-400 g of chicken meat,
1 stack rice,
1-2 bulbs
1-2 carrots.
For sauce:
3 tbsp tomato paste,
2-3 stack. water,
1-2 garlic cloves,
1 onion
1 sweet pepper
salt, ground black pepper, spices - to taste.

Cooking:
Chop the onions and carrots for minced meat, finely chop the chicken meat, put everything in a bowl, add a little vegetable oil and turn on the “Baking” mode for 40 minutes. Cook covered, stirring occasionally. Meanwhile, boil the rice, drain the water and add it to the bowl. Stir, salt, pepper and stuff the peppers. Place the stuffed peppers in a bowl. For the sauce, stir the tomato paste into the water, add the minced garlic, onion and bell pepper, add salt and spices to taste and pour over the peppers in a bowl. Close the lid and set the "Extinguishing" mode for 60-80 minutes.
Cook stuffed peppers with your favorite toppings and enjoy a light and appetizing dish.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Ingredients

For 4-5 bell peppers:

300 g minced meat;
1 carrot;
1 onion;
2 tablespoons of vegetable oil;
1 tomato or 2-3 tablespoons of tomato paste - optional;
100 g of rice;
salt - to taste;
ground black pepper - to taste;
1 bunch parsley - optional

Any minced meat is suitable for the filling. Most often, peppers are made with pork, chicken, lamb, turkey, or combinations. different types meat.

The classic version is a mixture of pork and ground beef in a 1: 1 ratio.

It is from such minced meat that a juicy, but moderately fatty filling for peppers is obtained.

By the way, instead of minced meat, you can use bacon, mushrooms, shrimp, vegetables or cheese:

Cooking

Grate the carrots on a medium or coarse grater and cut the onion into small cubes.

Heat the oil in a frying pan and put the onions there first, and after 2-3 minutes, the carrots. Fry, stirring occasionally, until golden color. You can add tomato pulp or tomato paste to vegetables.

Some prefer to add to minced meat raw onion, but the filling will be more aromatic if it is fried.

Put the roast on a plate. If you leave the vegetables in the pan, even after removing it from the heat, they will still continue to fry.

Tomato juice + 2-3 tablespoons of sour cream + salt + ground black pepper.
2 tablespoons sour cream + 2 tablespoons tomato paste + water + salt + ground black pepper.
1 carrot + 1 onion + 2 tomatoes or 3-4 tablespoons of tomato paste + 2 tablespoons of sour cream + salt + ground black pepper + water. Fry carrots and onions until golden brown. Add tomato pulp or tomato paste, sour cream and spices. Water can be poured either into a frying pan or into a saucepan, after laying the frying on the peppers.

Cover the pot with a lid and bring the sauce to a boil. Then simmer for about 40 minutes over moderate heat.

To test the doneness of the peppers, simply taste them. Rice, meat and vegetables should be fully cooked.

Remove the peppers from the stove and leave them covered for 10-20 minutes so that they are completely saturated with the sauce and become even tastier and more aromatic.

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Peppers can be cut off the tops, as when stewing on the stove, or cut vegetables in half lengthwise, leaving the stalks if desired. In both cases, the seeds must be removed from the peppers.

Stuff the peppers with the prepared stuffing. Grease a baking sheet or baking dish with vegetable oil and arrange the peppers in a single layer.