Stuffed peppers with minced meat and rice in a pan

Stuffed peppers with minced meat and rice in a saucepan are a variation on the popular stuffed cabbage rolls, but pepper gives this dish a more piquant and delicate taste. Stuffed peppers are prepared with other vegetables, in tomato or sour cream sauce. A tasty, bright and aromatic dish.

Stuffed peppers with minced meat and rice in a pan - classic recipe

You can also stew stuffed peppers in a regular saucepan: it is important not to overcook the vegetables so that they retain their shape and structure, and also so that grains of rice and pieces of meat can be felt in the dish.

1. 
   How to cook stuffed peppers with minced meat and rice in a saucepan according to the classic recipe? Place 100 grams in a saucepan. rice cereal and rinse well.
2. 
   Then add 300 ml of water and cook for 10-12 minutes after the rice boils. Then let the liquid drain.
3. 
   The pepper is washed, the cap is separated from the vegetable, the seeds and internal partitions are removed.
4. 
   The minced meat is mixed with finely chopped onions, carrots and herbs, and then rice is added there. The filling for the peppers is adjusted to taste with salt and ground black pepper.
5. 
   Each pepper is filled with rice and meat filling; the peppers are placed tightly together in a deep pan.
6. 
   Tomato paste, water, salt and sugar are mixed separately to make a fairly liquid sauce, which is poured over the peppers and cooked for about half an hour over medium heat. You can cover the pan with a lid.
7. 
   Stuffed peppers are served with sour cream and black bread. Bon appetit!

How to cook frozen stuffed peppers in a saucepan?

Frozen peppers in the form of a semi-finished product already contain a filling of rice and meat, and all that is required is to simmer them in a bright sauce to give them more taste and aroma. As a rule, when properly prepared, it is almost impossible to distinguish frozen peppers from fresh ones.

Cooking time: 1 hour 15 minutes.

Cooking time: 10 min.

Servings – 4

Ingredients:

• Frozen peppers – 1 kg.
• Carrots – 1 pc.
• Onions – 1 pc.
• Vegetable oil – 2 tbsp.
• Tomato paste – 1 tbsp.
• Khmeli-suneli – 0.5 tsp.
• Salt - to taste.
• Granulated sugar - to taste.
• Water – about 400 ml

Cooking process:

Step 1: Remove the peppers from the freezer, place them upright in a pan and allow to defrost.

Step 2. In a saucepan or frying pan, sauté diced onion in hot vegetable oil, then add chopped carrots, salt and spices.

Step 3.Then add tomato paste, stir and let simmer for a couple of minutes, dilute with water, adjust to taste and cook the sauce for another 5 minutes on low heat.

Step 4. The peppers are poured with the resulting sauce so that two-thirds of the volume of stuffed vegetables is in the liquid.

Step 5. Cook the peppers for about an hour at a very low boil under the lid.

Step 6. Serve this dish hot, adding sour cream, mayonnaise or other favorite sauce.

Bell peppers with minced meat and tomato paste in a pan

Peppers stewed in tomato sauce with the addition of onions, garlic and carrots turn out delicious, and the abundance of spices makes them more aromatic and appetizing. Sour cream and herbs will decorate the dish when serving.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 6

Ingredients:

• Sweet pepper – 800 gr.
• Minced meat – 500 gr.
• Spices for meat - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Rice – 100 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 2 tbsp.
• Garlic – 1 tooth.
• Vegetable oil – 3 tbsp.
• Hot water – 400 ml
• Bay leaf – 2 pcs.

Cooking process:

Step 1. Add the required amount of spices, salt and pepper to the minced meat.

Step 2. Cook the rice until almost soft and mix with the seasoned minced meat.

Step 3. Place the rice and meat filling inside the peppers, cleared of seeds and internal partitions.

Step 4. Carefully place the peppers tightly next to each other in a heat-resistant form, add salted hot water and cook over medium heat for 10 minutes.

Step 5. Prepare peeled and chopped onions, carrots and garlic for frying in vegetable oil. Then add tomato paste to the vegetables, season with salt and pepper, add a glass of water and boil the sauce for 5 minutes.

Step 6.Pour the sauce over the stuffed pieces and simmer with bay leaves for about half an hour. Peppers are served hot with sour cream and herbs.

A simple and delicious recipe for stuffed peppers in sour cream

You can also cook stuffed peppers in sour cream sauce, which perfectly emphasizes the taste of the ingredients. Tomato sauce and sweet ground paprika add a pleasant note to the dish.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Sweet pepper – 6 pcs.
• Onions – 1 pc.
• Parsley – 1 bunch.
• Minced meat – 600 gr.
• Undercooked rice – 150 gr.
• Ground sweet paprika – 1 tsp.
• Garlic – 3 teeth.
• Full-fat sour cream – 350 gr.
• Tomato sauce – 100 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Remove the top part of the peppers with the stalk to form a lid. We clean the rest of the seeds and partitions.

Step 2. Mix the minced meat with rice, chopped onion and parsley, add a little water, salt and seasoning.

Step 3. Place the filling into each pepper.

Step 4. Carefully place the peppers in the pan, close to each other, with the open part up, and cover each with a lid made from a cut piece of pepper. Add water and simmer for about half an hour.

Step 5. Garlic is grated on a fine grater, mixed with sour cream and tomato sauce, the mass is brought to taste with salt and pepper.

Step 6. The resulting sauce is distributed among the peppers and simmered for another 10 minutes. Stuffed peppers are served hot with sauce and herbs.

Stewed stuffed peppers in a saucepan with gravy

Creamy tomato sauce with herbs, garlic and onions is an ideal option to highlight the delicate taste of stuffed peppers. The dish turns out to be nourishing and rich, it can even be served at a festive table.Especially if you choose peppers of different colors for cooking.

Cooking time: 1 hour.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Sweet pepper – 8 pcs.
• Vegetable oil - for frying.
• Salt - to taste.
• Minced meat – 600 gr.
• Greens - to taste.
• Rice – 150 gr.
• Onions – 1 pc.
• Cream 10% – 800 ml
• Garlic – 3 teeth.
• Tomato paste – 2 tbsp.

Cooking process:

Step 1. Remove the top part of the peppers with the stalk and remove the seeds and partitions inside.

Step 2. Rice is washed and cooked for about 7 minutes until half cooked.

Step 3. For the filling, mix minced meat, rice, chopped half an onion and herbs, salt and pepper.

Step 4. Fill each pepper to the top and cover with a lid with a stalk. Carefully place the peppers in the pan with their caps facing up tightly to each other.

Step 5. Separately fry the chopped garlic and the rest of the onion, as well as the second part of the greens, add cream and tomato paste, adjust to taste with the right amount of salt and pepper. The sauce should be boiled for about 7 minutes on low heat.

Step 6. Pour the prepared sauce over the peppers and simmer for another 35 minutes under the lid. Served with greens and black bread.

Juicy stuffed peppers with potatoes in a pan

Pepper with rice and minced meat is a fairly independent dish, but sometimes potatoes are added to it for greater nutrition. This option is good because it combines the benefits of vegetables, the richness of meat and a product loved by many - potatoes.

Cooking time: 45 min.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Bell pepper – 8 pcs.
• Potatoes – 1.3 kg
• Salt - to taste.
• Minced meat – 800 gr.
• Onions – 200 gr.
• Rice – 250 gr.
• Black pepper - to taste.
• Tomato juice – 250 gr.
• Carrots – 150 gr.
• Vegetable oil - for frying.

Cooking process:

Step 1. Cut the pepper crosswise to create a kind of glass with a lid. Remove the seeds from the inside of the vegetables.

Step 2. Mix minced meat with chopped onion, salt, pepper and lightly cooked rice.

Step 3. Put the filling into each pepper, place the peppers in the pan so that they stand upside down as tightly as possible to each other. Pour water over them and cook for about 7 minutes.

Step 4. Cut the peeled potatoes into large pieces, distribute them in the pan between the peppers, lightly add salt and continue cooking.

Step 5. Separately prepare frying carrots and onions, pour in tomato juice and simmer for 5 minutes.

Step 6. When the potatoes have become soft, but have not yet fallen apart, add the frying with tomato juice and cook everything together for another 5 minutes. Serve the peppers with the potatoes, pouring the sauce over them. Bon appetit!

Stuffed peppers in a pan with mayonnaise and tomato paste

Some people like the piquant taste of mayonnaise that peppers acquire when they are cooked in tomato-mayonnaise sauce. If you cook according to this recipe, you should remember that mayonnaise already contains salt, so you need to add it when preparing it with caution.

Cooking time: 55 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Minced meat – 300 gr.
• Sweet pepper – 4 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Vegetable oil – 2 tbsp.
• Tomato – 1 pc.
• Rice – 100 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Spicy herbs - to taste.
• Parsley – 1 bunch.
• Mayonnaise – 3 tbsp.
• Tomato paste - 3 tbsp.
• Water to the desired consistency.

Cooking process:

Step 1.You need to prepare a fry from carrots and onions: grate the carrots, cut half the onion into small cubes, and everything is fried in a deep frying pan in vegetable oil.

Step 2. Add diced tomato to the roast, add a little water and cook for about 5 minutes.

Step 3. Separately fry the rest of the onion, which must first also be finely chopped.

Step 4. Mix fried onions with minced meat, chopped herbs and pre-cooked rice, and then add frying. Mix everything well and season with salt, pepper and herbs.

Step 5. Cut off the top with the stalk of the peppers, place the filling of rice, vegetables and minced meat in the middle, freed from seeds and films. Place the cooked peppers vertically in a large saucepan so that there are no spaces between them.

Step 6. Separately mix mayonnaise with tomato paste, dilute with a small amount of water to make a liquid sauce, season if necessary, and pour in the peppers. Cook the dish, covered, for about 40 minutes at moderate heat. Serve with chopped herbs and extra mayonnaise.

PP peppers with minced chicken and rice in a pan

Minced chicken is more tender and less fatty than other types of meat. Peppers with this filling may turn out a little dry, so don’t skimp on vegetables for frying to make the dish juicier and richer in taste.

Cooking time: 55 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Sweet pepper – 8 pcs.
• Rice – 100 gr.
• Minced chicken – 400 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Tomato – 1 pc.
• Tomato paste – 1 pc.
• Garlic – 3 teeth.
• Olive oil – 3 tbsp.
• Salt – 2 tsp.
• Paprika – 1 tsp.

Cooking process:

Step 1. Pour water over the rice and cook on the stove until half cooked.

Step 2.Cut off the tops and stems of the peppers and remove the seeds.

Step 3. Mix rice with minced meat and add salt.

Step 4. Prepare frying in olive oil from chopped onions, carrots and garlic. Vegetables need to be fried for about 7-10 minutes. After that, add finely chopped tomato, tomato paste, salt, pepper and paprika. Add water to the vegetable mixture and simmer the sauce for a couple of minutes.

Step 5. The peppers are stuffed with the prepared filling and placed in a pan vertically close to each other, place the roast with tomatoes on top and add water. Cook stuffed vegetables at medium boil for about 40 minutes. Serve with herbs and sour cream.