Stuffed peppers

Stuffed peppers are an easy yet nutritious dish that can be prepared any time of year. Any minced meat, meat, mushrooms or rice can be used as a filling for peppers. You can cook stuffed peppers in a frying pan, saucepan, or slow cooker. The dish is so variable that you can enjoy your favorite dish quite often, but without it getting boring.

Stuffed peppers with minced meat and rice in a pan

Stuffed peppers with minced meat and rice in a saucepan are a classic version of this dish. In a saucepan, peppers are stewed in aromatic gravy and served with it. It is better to choose peppers for stuffing with thick, fleshy walls of approximately the same size.

1. 
   Stuffed peppers are quick and easy to prepare.Wash the peppers, cut off the top of each along with the green tail. Then remove the core and seeds and wash the inside of the peppers. Don't throw away the tops.
2. 
   Rinse the rice under running water and boil in salted water for 7 minutes. Then place the boiled cereal in a colander to drain the water. Peel the onions and chop them finely. Finely chop the greens with a knife. Fry the onions in vegetable oil until soft, then add the greens and fry for another minute. Mix minced meat, rice and onion fry in a bowl.
3. 
   Then fill the pepper preparations with the minced meat and rice filling.
4. 
   Prepare the sauce for the peppers in a frying pan. Peel and finely chop the garlic and onion. Also finely chop the greens. Fry onion and garlic in vegetable oil for 2 minutes. Then add tomato paste and pour in cream.
5. 
   Season the sauce with salt and pepper to taste, simmer it over low heat for 7 minutes, then add chopped herbs. Remove sauce from heat.
6. 
   Cover the stuffed peppers with the previously cut tops and place in a saucepan. Pour the sauce into the pan and simmer the stuffed peppers, covered, for 35 minutes. Leave the finished dish covered for 10 minutes.
7. 
   During this time the peppers will cool down a little. You can serve stuffed peppers with rice and minced meat with sour cream and bread. Bon appetit!

Stuffed peppers baked in the oven

Stuffed peppers baked in the oven are suitable for lunch and dinner. We will use minced meat for the filling. Many people associate this baked dish with autumn and the end of the summer season; it is at the end of summer that the pepper harvest occurs.

Cooking time: 90 min.

Cooking time: 25-30 min.

Servings – 5.

Ingredients:

• Meat – 1 kg
• Rice – 100 gr.
• Sweet bell pepper – 10 pcs.
• Tomato paste – 2 tbsp.
• Tomatoes – 10 pcs.
• Salt - to taste
• Ground black pepper - to taste
• Spices - to taste

Cooking process:

Step 1. Wash the meat, cut into cubes and grind through a meat grinder.

Step 2. Boil the rice until half cooked in salted water. Then rinse it with running water and drain in a colander. When the water has drained, add the rice cereal to the bowl with the minced meat.

Step 3. Salt and season the filling to taste, stir.

Step 4. Wash the peppers, cut off the tops and remove seeds and soft membranes.

Step 5. Wash the peppers again and dry them.

Step 6. Fill the peppers with the minced meat and rice filling.

Step 7. Wash the tomatoes and chop finely.

Step 8. Place the tomatoes in a heated frying pan and simmer them. Next, pour in water, add tomato paste and spices. Stir the mixture and simmer the gravy for 5 minutes.

Step 9. Place the stuffed peppers in a heat-resistant dish and pour in the prepared tomato sauce. Place the form in the oven preheated to 200 degrees for an hour.

Step 10. Serve the baked stuffed peppers hot with the gravy. Bon appetit!

Stuffed peppers with meat and rice with sour cream

Stuffed peppers with meat and rice with sour cream is a simple, tender and affordable dish in an original design. A delicate sour cream gravy perfectly complements vegetables and meat. Stuffed peppers can be served with a slice of fresh rye bread.

Cooking time: 90 min.

Cooking time: 40 min.

Servings – 8.

Ingredients:

• Sour cream – 4 tbsp.
• Minced meat – 0.5 kg
• Sweet bell pepper – 8-10 pcs.
• Boiled rice – 100 gr.
• Ground black pepper - to taste
• Salt - to taste

Cooking process:

Step 1.Take ripe and firm bell peppers and wash them well. Then make a small hole on top and clean the vegetables from seeds and partitions through it. Rinse the inside of the peppers again.

Step 2. Place the minced meat in a bowl, add boiled rice, salt and ground pepper.

Step 3. Mix the filling.

Step 4. Next, carefully fill the peppers with the filling.

Step 5. Place the stuffed peppers in a saucepan or deep frying pan.

Step 6. You can dilute the sour cream with water or pour water into a saucepan and put the sour cream there. Salt the dish to taste and turn on the heat. Simmer the peppers over low heat for about 40-50 minutes.

Step 7. After the specified time, the stuffed peppers will be ready. Serve them with sour cream. Bon appetit!

Peppers with minced chicken and rice

Peppers with minced chicken and rice - you can call this dish one of the most delicious and popular. Stuffed peppers are stewed in a fragrant and thick tomato sauce. They turn out equally delicious on the stove and in the oven, you can safely experiment.

Cooking time: 70 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Rice – 60 gr.
• Minced chicken – 500 gr.
• Tomato paste – 1 tsp.
• Garlic – 2 teeth.
• Sweet bell pepper – 800 gr.
• Ground black pepper - to taste
• Vegetable oil – 3 tbsp.
• Salt - to taste
• Onions – 2 pcs.
• Granulated sugar – 2 tsp.
• Bay leaf – 2 pcs.
• Carrots – 2 pcs.
• Tomatoes – 300 gr.
• Water – 150 ml.

Cooking process:

Step 1. Cook the rice in salted water until half cooked. Then cool it and add it to the minced chicken.

Step 2. Peel the onion and one carrot. Cut the onion into small cubes and grate the carrots.Add half of the chopped vegetables to the bowl with the filling, season and salt them to taste.

Step 3. Mix the filling well.

Step 4: Prepare the bell pepper. Wash the vegetables, cut off the tops and remove white membranes and seeds.

Step 5. Fill the peppers with the prepared filling. Place the preparations in a deep pan. Cover the peppers with water and salt to taste. Simmer the dish covered for 10 minutes.

Step 6. Fry the remaining vegetables in vegetable oil until soft: onions and carrots.

Step 7. Grind the tomatoes through a meat grinder. Then add tomato paste and chopped tomatoes to the fried vegetables. Add a little sugar and salt to taste, stir and simmer for a couple of minutes.

Step 8. Then add bay leaf, chopped garlic and ground pepper and continue to simmer the gravy for a couple more minutes.

Step 9: Pour the tomato sauce into the pan with the peppers. Cover the pan and simmer the dish for half an hour over moderate heat.

Step 10. Garnish the finished stuffed peppers with fresh herbs and serve. Bon appetit!

Pepper with minced meat and rice in tomato sauce

Pepper with minced meat and rice in tomato sauce makes you fall in love with it from the first time you meet it. A mixture of minced meat and boiled rice is ideal for stuffing, and you can also leave the tops of the peppers and use them as lids so that the filling does not fall out when stewing.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 min.

Servings – 10.

Ingredients:

• Garlic – 5 teeth.
• Minced meat – 800 gr.
• Sweet bell pepper – 15 pcs.
• Thyme – 10 gr.
• Boiled rice – 1 tbsp.
• Chili pepper – 0.25 pcs.
• Granulated sugar – 2 tsp.
• Onions – 1 pc.
• Carrot – 1 pc.
• Tomatoes – 10 pcs.
• Vegetable oil – 2 tbsp.
• Sour cream – 5 tbsp.
• Salt - to taste

Cooking process:

Step 1.Prepare tomato sauce. Place a frying pan on the fire, heat it up and pour in a tablespoon of vegetable oil. Fry the diced tomatoes on it for 7 minutes, then reduce the heat and simmer them for 10-15 minutes. Halfway through cooking, add chopped garlic and chili pepper. Finally add salt and sugar.

Step 2: Strain the tomato sauce through a sieve to remove any remaining skin.

Step 3. Cut the onions into small cubes and grate the carrots. Fry these vegetables in vegetable oil until tender.

Step 4. For the filling, mix minced meat, fried vegetables and boiled rice in a bowl. Salt the filling and season to taste.

Step 5. Add half a glass of cold water to the filling and mix the mass well again.

Step 6. Wash the peppers, cut off the tops and remove the membranes and seeds from the vegetables. Stuff the peppers with the meat filling and place them in a deep saucepan. Cover the peppers with the cut off tops.

Step 7. Pour tomato sauce over the peppers, add a couple of tablespoons of sour cream, and place sprigs of fresh thyme on top. You can cook stuffed peppers in two ways: on the stove or in the oven. In the oven, bring the dish to a boil at maximum temperature, then reduce the heat to 200 degrees and bake the peppers for an hour. On the stove, bring the sauce to a boil, then simmer the peppers, covered, for 40 minutes.

Step 8. Stuffed peppers in tomato sauce are very appetizing and tasty, serve them hot. Bon appetit!

Stuffed peppers in halves

Stuffed peppers in halves are a simpler way to prepare a dish in terms of processing the peppers.Instead of spending time removing the seeds and white membranes from the peppers' cavity through a small hole, we'll simply cut the vegetables in half and stuff them with the filling.

Cooking time: 75 min.

Cooking time: 25-30 min.

Servings – 4.

Ingredients:

• Carrot – 1 pc.
• Sweet bell pepper – 4 pcs. + 2 pcs. for the sauce
• Rice – 100 gr.
• Minced meat – 300 gr.
• Vegetable oil - for frying
• Hard cheese – 100 gr.
• Ground paprika – 0.5 tsp.
• Water – 300 ml.
• Garlic – 2 teeth.
• Salt - to taste
• Tomato paste – 1 tsp.
• Onions – 2 pcs.
• Coriander – 0.25 tsp.
• Turmeric – 0.25 tsp.
• Tomato – 1 pc.
• Greens - to taste

Cooking process:

Step 1. Wash the peppers, cut them in half lengthwise, it is not necessary to remove the green tails. Then clean the halves from soft partitions and seeds.

Step 2. Rice must be boiled until half cooked in salted water. Finely chop the greens and onions. In a bowl, mix minced meat, boiled rice, one onion and herbs. Add salt and season the filling to taste, stir.

Step 3: Prepare the vegetables for the gravy. Cut the onion into quarter rings, grate the carrots on a coarse grater, cut the bell pepper into strips. Saute chopped vegetables in vegetable oil until soft. After this, add chopped tomato, chopped garlic, tomato paste, salt and ground pepper to taste. Pour in 300 milliliters of hot water. Stir, cover the pan and simmer over low heat for 5 minutes.

Step 4. Place the vegetable sauce in a heat-resistant dish. Fill the pepper halves with meat filling and place in the pan. Bake the dish in the oven at 200 degrees for 45 minutes.

Step 5. Grate the hard cheese on a coarse grater. Remove the pan with the peppers from the oven.Sprinkle each stuffed half with cheese shavings and return the pan to the oven for 7 minutes.

Step 6. Serve the finished stuffed pepper halves immediately after cooking. Bon appetit!

Stuffed peppers with mushrooms

Stuffed peppers with mushrooms are a dish that is suitable for Lenten and vegetarian diets. These dish options are also good because they can always be frozen and kept in the refrigerator as homemade semi-finished products. At any time, you can defrost stuffed peppers and cook them for lunch or dinner.

Cooking time: 60 min.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Champignons – 300 gr.
• Salt - to taste
• Sweet bell pepper – 4 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Vegetable oil - for frying
• Sour cream – 100 gr.
• Ground black pepper - to taste

Cooking process:

Step 1. Prepare vegetables and mushrooms for the dish.

Step 2. Wash the champignons and cut into small pieces.

Step 3. Peel the onion and cut it into cubes.

Step 4. Peel the carrots and grate them on a coarse grater.

Step 5. Fry the champignons in vegetable oil for 5-7 minutes.

Step 6. Then add chopped onion and carrots, stir and continue to fry everything together for 10 minutes.

Step 7. Add sour cream, salt and pepper to the mushrooms and vegetables, stir and simmer for 5 minutes.

Step 8. Cut off the tops of the peppers, clean them of partitions and seeds.

Step 9. Fill the peppers with mushroom filling.

Step 10. Place the stuffed peppers in a heat-resistant dish, cover them with the cut off tops. Bake the peppers at 180 degrees for 25-30 minutes.

Step 11. Peppers stuffed with mushrooms can be served hot with sour cream. Bon appetit!

Stuffed peppers in a slow cooker

Stuffed peppers in a slow cooker are the perfect dish: budget-friendly ingredients, juicy texture and great taste. You need to select firm and ripe vegetables, peel and stuff them, and smart kitchen appliances will do the rest.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Sweet bell pepper – 6 pcs.
• Minced meat – 400 gr.
• Ground black pepper - to taste
• Vegetable oil – 1 tbsp.
• Rice – 100 gr.
• Canned/frozen corn – 100 gr.
• Salt - to taste
• Canned beans – 100 gr.
• Tomato sauce – 100 gr.
• Hard cheese – 120 gr.
• Ground zira – 0.5 tsp.
• Ground paprika – 0.5 tsp.
• Cilantro – 4 branches
• Sour cream - for serving
• Water – 150 ml.

Cooking process:

Step 1. Take ripe and firm peppers of approximately the same size. Wash them, cut off the tops and remove white membranes and seeds. Grease the multicooker bowl with vegetable oil.

Step 2. Boil the rice until half cooked in salted water, rinse with cool water and drain in a colander.

Step 3. In a deep bowl, combine minced meat, boiled rice, grated cheese, corn and beans. Salt the filling and season with spices.

Step 4. Fill the peppers with the filling and place them upright in the multicooker bowl. Pour water into the bottom.

Step 5. Cook stuffed peppers in a slow cooker in the “Stew” mode for an hour. When serving, sprinkle the peppers with chopped cilantro and sour cream. Bon appetit!

Pepper with meat, rice and gravy in the oven

Pepper with meat, rice and gravy in the oven is a mouth-watering dish that you can’t resist. In the classic recipe, a mixture of minced meat and boiled rice is used for stuffing peppers.The minced meat can be anything you like. And we will make the gravy with tomatoes based on meat broth.

Cooking time: 90 min.

Cooking time: 30 min.

Servings – 4-5.

Ingredients:

• Ground nutmeg – 0.5 tsp.
• Tomatoes – 10 pcs.
• Pork on the bone – 1 kg
• Ground pepper mixture - to taste
• Sweet bell pepper – 10 pcs.
• Salt - to taste
• Rice – 60 gr.
• Onions – 1 pc.
• Allspice peas – 6 pcs.
• Bay leaf – 5 pcs.
• Garlic – 3 teeth.
• Tomato paste – 3 tbsp.
• Ground paprika – 1 tsp.

Cooking process:

Step 1. All the necessary products for stuffed peppers are indicated in the list, prepare them.

Step 2. Cut the meat from the bone; we will use it itself to cook the broth.

Step 3: Peel the onion and garlic. Cut the onion into large slices so that they fit into the inlet of the meat grinder.

Step 4. Grind the meat, onions and garlic through a meat grinder.

Step 5. Rinse the rice with running water and place it in a bowl with the minced meat. Salt the filling and season with spices, mix.

Step 6. Cut off the tops of the peppers, remove soft membranes and seeds.

Step 7. Stuff the peppers with the meat filling and place them in a heat-resistant dish.

Step 8. Place the bone in a saucepan and pour in water, add bay leaf, peppercorns and salt. Cook the broth.

Step 9. Grind the tomatoes through a meat grinder. Add tomato paste and chopped tomatoes to the broth. Boil the mixture for 10 minutes over moderate heat.

Step 10. Pour the prepared tomato sauce over the peppers, cover the pan with foil and place it in an oven preheated to 200 degrees for an hour.

Step 11. Serve the stuffed peppers with tomato sauce. Bon appetit!

Bell peppers with minced fish and rice

Bell peppers with minced fish and rice is a dish with an unusual composition, but we assure you that you will definitely like its taste. In addition, this is a great way to include fish products in the menu for those who do not like fish or do not like its smell. In such a tandem of products there will be no trace of the fishy smell.

Cooking time: 1 hour 10 minutes.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Tomatoes – 150 gr.
• Fish fillet – 200 gr.
• Vegetable oil - for frying
• Sweet bell pepper – 4 pcs.
• Garlic – 5 gr.
• Salt - to taste
• Ground black pepper - to taste
• Ground ginger – 0.5 tsp.
• Rice – 80 gr.
• Carrot – 75 gr.
• Onions – 70 gr.
• Egg – 1 pc.
• Tomato paste – 60 gr.
• Water – 350 ml.
• Dill – 20 gr.

Cooking process:

Step 1. Choose any fish fillet to your taste; take medium-sized peppers with dense and ripe flesh.

Step 2: Rinse the rice grains under running water a couple of times. Cook rice in salted water for 15 minutes. Then drain the water.

Step 3. Cut out the places where the stalks attach to the peppers, cut them in half lengthwise, and peel the vegetables from membranes and seeds. Rinse the halves under the tap to remove any remaining seeds.

Step 4. Cut the onion into cubes and fry it in vegetable oil. Fry for 2-3 minutes, stirring.

Step 5. Grate the carrots on a coarse grater and add to the onion. Fry vegetables over low heat for 5-7 minutes.

Step 6. Chop the fish fillet very finely or mince it through a meat grinder.

Step 7. Add boiled rice, chopped garlic and fried vegetables to the fish.

Step 8. Cut the tomatoes into small cubes and add to the bowl with the filling. Break the chicken egg and mix the filling well.

Step 9. Also add chopped dill, salt and spices to the filling to taste, mix the mass again.

Step 10Fill the pepper halves with the prepared filling and place in a large frying pan.

Step 11. Dilute tomato paste with water. Pour the tomato mixture into the container with the peppers. Place the pan on the heat and bring the gravy to a boil. Then cover the pan with a lid and simmer the peppers over low heat for 30-40 minutes. If the water boils away during the stewing process, add more.

Step 12. Sprinkle the finished peppers stuffed with fish fillets with chopped herbs when serving. Bon appetit!