Stuffed peppers with minced meat and rice

Stuffed peppers with minced meat and rice is a popular dish, originally from Bulgarian cuisine, beautiful, tasty and has a simple cooking technology. The peeled vegetable is filled with minced meat and rice, complemented with fried carrots and onions and stewed or baked with various sauces. This article offers you the most delicious options for both a home dinner and a holiday table.

Classic stuffed peppers with minced meat and rice in a pan

Classic stuffed peppers with minced meat and rice in a saucepan are the simplest, most delicious and fairly quick version of a homemade dish for any table. Minced meat is mixed with boiled rice, onions and seasonings. Peeled peppers are stuffed with it. The sauce is made from tomato paste, juice or crushed fresh/canned tomatoes and complemented with fried onions and seasonings. The dish is prepared in a saucepan on the stove.

1. 
   Stuffed peppers with minced meat and rice are very easy to prepare. Rinse the rice, boil in salted water in a ratio of 1:2 until half cooked and cool.
2. 
   Place minced meat in a separate bowl. Pour salt and spices into it and add finely chopped onion.
3. 
   Then add boiled rice to the minced meat.
4. 
   Mix the minced meat with rice by hand until it has a homogeneous texture.
5. 
   Peel bell peppers of the same size from the stalks with partitions and seeds, and rinse.
6. 
   Fill the prepared peppers with the mixed minced meat.
7. 
   For the sauce, fry in hot vegetable oil and chop the remaining onion until soft.
8. 
   Using any kitchen gadget, chop fresh/canned tomatoes to obtain about 800 ml of tomato pulp, or take ready-made tomato juice.
9. 
   Pour the tomato juice into the frying pan with the fried onions, add salt, sugar and ground spices (for example, ginger, cinnamon, cloves), stir and cook for a couple of minutes.
10. 
    Place all the stuffed peppers in a stewing pan and add bay leaf with allspice. Pour the prepared tomato sauce over them and simmer over low heat for 40 minutes from the start of the boil. Then turn off the heat and let the dish sit under the lid for another 20 minutes.
11. 
    Divide the classic stuffed peppers with minced meat and rice into portioned plates and serve hot. Bon appetit!

Bell peppers with minced meat and rice, baked in the oven

Bell peppers with minced meat and rice baked in the oven turn out more delicious, like all baked dishes. For baking, select small peppers that require less cooking time. In this recipe, add some fried vegetables to the minced meat and rice and bake the peppers in sour cream and tomato sauce.

Cooking time: 1 hour 15 minutes.

Cooking time: 25 minutes.

Servings: 3.

Ingredients:

• Bell pepper – 700 gr.
• Minced meat – 400 gr.
• Rice – 50 gr.
• Carrots – 200 gr.
• Onion – 200 gr.
• Garlic – 3 cloves.
• Sour cream 20% – 100 gr.
• Tomato paste – 2 tbsp.
• Water – 400 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 3 pcs.
• Greens - optional.
• Vegetable oil – 4 tbsp.
• Water – 300 ml.

Cooking process:

Step 1. First of all, prepare all the ingredients for the dish. We use mixed minced meat (pork and beef). We use fatty sour cream so that it does not curdle. Boil the rice until half cooked.

Step 2. Carefully cut off the tops of the peppers and remove the seeds with partitions. Peel the carrots and onions and chop the carrots on a grater and the onions into small cubes.

Step 3. Fry the chopped vegetables in hot vegetable oil and divide in half.

Step 4. Place minced meat in a separate bowl, add boiled rice, half of the fried vegetables, finely chopped herbs, a little water for juiciness and salt and black pepper. Then mix the minced meat thoroughly.

Step 5. Completely fill the peppers with the prepared minced meat.

Step 6. In a frying pan with the rest of the frying vegetables, add tomato paste, sour cream, chopped garlic, salt, pour 250 ml of hot water, mix thoroughly until smooth and bring the sauce to a boil.

Step 7Place the stuffed peppers vertically in a small baking dish, cover with the cut off tops, pour in sour cream and tomato sauce and add a bay leaf.

Step 8. Turn on the oven at 180°C. Bake the peppers for 50 minutes until the vegetable is soft.

Step 9. Serve the bell peppers baked in the oven with minced meat and rice hot. Bon appetit!

Peppers stuffed with meat and rice with sour cream

Peppers stuffed with meat and rice are traditionally stewed in tomato sauce, but with the addition of sour cream, the dish turns out more tender and soft. It can only be stewed in sour cream diluted with water or broth. In this recipe, we will add a small amount of tomato paste to the sour cream for a slight sourness, although this is optional. We prepare minced meat and sauce for peppers without frying vegetables, but only with spices.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Bell pepper – 6 pcs.
• Minced meat – 600 gr.
• Half-boiled rice – 150 gr.
• Onion – 1 pc.
• Parsley – 1 small bunch.
• Sour cream 20% – 350 gr.
• Garlic – 3 cloves.
• Tomato sauce – 100 gr.
• Garlic – 2 cloves.
• Paprika – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 200 ml.

Cooking process:

Step 1. Carefully cut off the tops of the peppers selected for stuffing, remove the partitions with seeds and rinse the vegetable under running water.

Step 2. Transfer the minced meat into a separate bowl. Chop the onion and a small bunch of parsley very finely with a knife and add to the minced meat. Then add half-boiled rice and salt and black pepper to it to your taste. Mix the minced meat well.

Step 3.Stuff the peppers with the prepared minced meat, place vertically in a saucepan for stewing, cover with lids, pour 200 ml of water and simmer over low heat for 30 minutes from the start of boiling and under the lid.

Step 4. Grind the peeled garlic cloves through a garlic press. Place rich sour cream in a frying pan or saucepan, add chopped garlic, a little tomato sauce, mix salt and black pepper and bring to a boil.

Step 5. Carefully pour the sour cream sauce into the pan around the peppers and simmer them for another 10 minutes.

Step 6. Place the cooked peppers stuffed with meat and rice with sour cream on plates and serve hot. You can prepare more of these peppers at the same time, and you can eat them for several days, storing them in the refrigerator. Bon appetit!

Peppers stuffed with minced chicken and rice

Peppers stuffed with minced chicken and rice will be a lower-calorie dish, which is suitable for lovers of proper nutrition. In this recipe, lightly fry the minced chicken with onions. Let's complement the dish with carrots, garlic and herbs, and stew the peppers in tomato sauce, but it can be replaced with sour cream.

Cooking time: 1 hour 30 minutes.

Cooking time: 50 minutes.

Servings: 4.

Ingredients:

• Bell pepper – 1.5 kg.
• Minced chicken – 900 gr.
• Rice – 200 gr.
• Onion – 100 gr.
• Carrots – 100 gr.
• Garlic – 5 cloves.
• Tomato paste – 2 tbsp.
• Salt - to taste.
• Parsley - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 4 tbsp.

Cooking process:

Step 1. Prepare, according to the recipe, all the ingredients for the dish. Peel and rinse vegetables. Take ready-made minced meat or grind chicken fillet through a meat grinder.

Step 2.From the peppers, remove the base of the stalk, partitions with seeds and rinse again with cold water.

Step 3. Rinse the rice well and boil until half cooked in salted water.

Step 4. Finely chop the onion. Heat 2 tablespoons of vegetable oil in a frying pan and lightly fry the chopped onion and minced chicken in it, while stirring. Then cool the minced meat and mix with rice.

Step 5. Grind the carrots on a grater. Chop the garlic with a knife. Pour two tablespoons of vegetable oil into a stewing dish and add chopped carrots and garlic. Add tomato paste with salt and black pepper.

Step 6. Fill the peppers with the prepared minced chicken and place them vertically on top of the layer of carrots and garlic. Pour hot water over the peppers up to half their height, no less. Simmer the peppers over low heat, covered, for 40 minutes, from the start of the water boiling.

Step 7. Place the cooked peppers stuffed with minced chicken and rice into portioned plates, add parsley and serve hot. Bon appetit!

Stuffed peppers with minced meat and rice in tomato sauce

Stuffed peppers with minced meat and rice in tomato sauce is a version of the classic and turns out to be a very tasty dish. Tomato sauce can be made, the easiest way, from tomato paste or crushed tomatoes. This recipe invites you to prepare this sauce in a different, more tasty way. You can stew peppers in tomato sauce either on the stove or in the oven.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 7.

Ingredients:

• Bell pepper – 15 pcs.
• Minced meat – 800 gr.
• Rice – 1 tbsp.
• Onion – 1 pc.
• Carrots – 1 pc.
• Fresh tomatoes – 10 pcs.
• Garlic – 5 cloves.
• Chili pepper – ¼ pc.
• Salt - to taste.
• Sugar – 2 tsp.
• Ground black pepper - to taste.
• Sour cream – 5 tbsp.
• Fresh thyme – 1/5 bunch.
• Olive oil – 2 tbsp.
• Boiled water – 0.5 tbsp.

Cooking process:

Step 1. First of all, prepare the tomato sauce for the peppers. Wash the tomatoes, cut them into small cubes and fry them over high heat in a saucepan in heated olive oil for 7 minutes so that they give a lot of their juice. In the middle of frying, add finely chopped garlic and chili pepper to the tomatoes. Then simmer them for another 10-15 minutes over medium heat. Towards the end of stewing, add salt and sugar.

Step 2. Grind the tomato mass through a thick sieve to remove pieces of peel.

Step 3. Grind the carrots on a fine grater. Cut the onion into small cubes. Fry these vegetables in a frying pan in heated olive oil until light golden brown.

Step 4. Transfer the minced meat into a separate bowl. Add half-cooked rice, fried vegetables and salt and black pepper to it.

Step 5. To make the minced meat juicy, pour half a glass of boiled water and mix everything well with your hand.

Step 6. Wash the bell peppers, cut off the tops with the stalk, remove the partitions with seeds and fill with prepared minced meat. Place the stuffed peppers vertically in a stewing dish and cover with the cut off tops.

Step 7. Then pour the prepared tomato sauce over the peppers. Place sour cream and sprigs of fresh thyme on top of the peppers. Bring the peppers to a boil and simmer on the stove over low heat, covered with a lid, for 40 minutes. You can place the dishes with peppers in the oven turned on at maximum temperature. After the boil begins, reduce the oven heat to 200°C and simmer the peppers for 1 hour.

Step 8Place the prepared stuffed peppers with minced meat and rice in tomato sauce on portioned plates and serve hot. Bon appetit!

Stuffed pepper halves

The option of preparing stuffed peppers in halves is very convenient if the peppers are large, especially those purchased at the market in winter and spring. In this recipe, we stuff halves of peppers with minced meat, rice and vegetables. Bake them in the oven with sour cream and tomato sauce.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 8.

Ingredients:

• Bell pepper – 1 kg.
• Minced meat – 500 gr.
• Rice – 100 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 2 tbsp.
• Sour cream – 4 tbsp.
• Salt - to taste.
• Sugar – 2 tsp.
• Paprika – 1 pinch.
• Greens – 3 tbsp.

Cooking process:

Step 1. For stuffing, select peppers of different colors. Wash them well, cut them into halves, leaving the stalk, and remove the seeds with partitions.

Step 2. Large peppers usually have thick, dense flesh, so steam them for a couple of minutes and dry them with a napkin.

Step 3. Place ready-made or homemade minced meat into a separate bowl.

Step 4. Add finely chopped onion to the minced meat.

Step 5. Using a medium grater, chop the peeled carrots and add to the minced meat.

Step 6. Add salt, paprika and black pepper to the minced meat to your taste.

Step 7. Wash the greens, chop finely and add to the minced meat.

Step 8. Boil the washed rice in water with salt in advance until half cooked, and cool.

Step 9. Transfer the rice to the minced meat and mix everything well with your hand.

Step 10. For the sauce, in a separate bowl, mix sour cream with tomato paste and also add salt and black pepper.

Step 11Fill the pepper halves with minced meat and place in a single row in a baking dish. Pour the prepared sauce over the peppers. Turn on the oven at 180°C.

Step 12. Bake the dish for 35-40 minutes. Serve the prepared stuffed peppers in halves immediately hot. Bon appetit!

Peppers with minced meat and rice in a slow cooker

Many housewives know that dishes in a slow cooker are easier to prepare and turn out more tasty, and peppers with minced meat and rice in a slow cooker are no exception. The cooking process and composition of ingredients do not differ from the traditional one, and you can choose any sauce. In this recipe, add raw rice to the minced meat, simmer the peppers in sour cream and tomato sauce, supplemented with fried carrots and onions on the “Stew” program. We choose small peppers.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 7.

Ingredients:

• Bell pepper – 14 pcs.
• Minced meat – 500 gr.
• Rice – 100 gr.
• Onion – 2 pcs.
• Carrots – 1 pc.
• Garlic – 2 cloves.
• Tomato paste – 1.5 tbsp.
• Sour cream – 3 tbsp.
• Flour – 1 tbsp.
• Salt - to taste.
• Seasonings - to taste.
• Greens - to taste.
• Water – 400 ml.
• Vegetable oil - for frying.

Cooking process:

Step 1. Place any minced meat, ready-made or home-cooked, into a separate bowl.

Step 2. Add well-washed raw rice, finely chopped onion and herbs, add salt and any seasoning and mix everything well with your hand.

Step 3. Prepare the peppers for stuffing.

Step 4. Stuff the peppers with the prepared minced meat, without filling them completely, since our rice is raw and it will increase in volume when stewing. Place the peppers compactly and vertically in the multicooker bowl.

Step 5. Chop the second onion. Grate the carrots on a medium grater.Fry these vegetables in a frying pan in heated vegetable oil until soft.

Step 6. Add sour cream with tomato paste, salt, maybe a little flour to make the sauce thicker, mix and fry for a couple of minutes. Then pour hot water in a thin stream, add salt, stir again and bring to a boil.

Step 7. Pour the prepared sauce over the peppers in the bowl. Close the multicooker lid and turn on the “Stew” program for the default time.

Step 8. At the end of the program, leave the peppers with minced meat and rice cooked in the multicooker for 10 minutes in the “Warming” mode, then arrange on plates, sprinkle with herbs and serve hot. Bon appetit!

Stuffed peppers in tomato-sour cream sauce

Stuffed peppers in tomato and sour cream sauce are simple to prepare, but they will be a good dish for any table and its taste is largely determined by the sour cream and tomato sauce. Both fresh and frozen peppers are suitable for stuffing. In this recipe, to add juiciness to the filling, add fried vegetables to the minced meat along with the rice. We'll make the dish more flavorful by frying the stuffed peppers before stewing them in the sauce. Cook the peppers in a deep frying pan.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 7.

Ingredients:

• Bell pepper – 14 pcs.
• Minced meat – 500 gr.
• Rice – 4 tbsp.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Garlic – 1 clove.
• Tomato paste – 2 tbsp.
• Sour cream – 3 tbsp.
• Salt - to taste.
• Sugar – ½ tsp.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Water – 300 ml.
• Vegetable oil – 4 tbsp.
• Greenery - for decoration.

Cooking process:

Step 1. Immediately boil the well-washed rice until half cooked. We clean and wash the vegetables. Finely chop the onion.Grind the carrots on a coarse grater. Fry these vegetables until soft in hot vegetable oil.

Step 2. Add boiled rice, fried carrots and onions, chopped garlic, salt and black pepper to the minced meat and mix well.

Step 3. Prepare the peppers for stuffing. We wash them and remove the stalks with partitions and seeds.

Step 4. Stuff the peppers with the prepared minced meat and fry them a little over medium heat in heated vegetable oil, which will make this vegetable more tasty.

Step 5. In a separate frying pan, fry the tomato paste with a spoonful of vegetable oil for several minutes. Add sour cream, salt and sugar to it, mix and pour hot water. Stir the tomato-sour cream sauce again and bring to a boil.

Step 6. Place the fried peppers in a deep frying pan, pour in the prepared sauce, add a bay leaf and simmer over low heat under a covered lid for 40 minutes from the start of boiling.

Step 7. Serve the cooked stuffed peppers in tomato-sour cream sauce hot to the table immediately, adding chopped herbs. Bon appetit!

Pepper with minced meat, rice and mushrooms

An option for a delicious filling for stuffing peppers could be minced meat with rice and mushrooms. Any minced meat is suitable, and if possible, it is better to add forest mushrooms. In this recipe we use minced chicken and ordinary champignons. Fry the mushrooms together with carrots and onions. Boil the rice in advance until half cooked. Stew the peppers in classic sour cream and tomato sauce.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Bell pepper – 9 pcs.
• Minced chicken – 500 gr.
• Champignons – 7 pcs.
• Rice – 1 tbsp.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 1 clove.
• Tomato paste – 1 tbsp.
• Sour cream 20% – 3 tbsp.
• Salt - to taste.
• Mixture of peppers - to taste.
• Water – 3 tbsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel the onion and carrots and chop finely. Carrots can be grated. Fry chopped vegetables in heated vegetable oil until soft.

Step 2. Then add sliced ​​champignons to these vegetables and fry until the mushroom juice has completely evaporated.

Step 3. Add boiled rice to the fried ingredients in a frying pan.

Step 4. Then add minced chicken, salt and pepper mixture.

Step 5. Mix these ingredients well and turn off the heat after a couple of minutes.

Step 6. Prepare the peppers and fill them with the prepared filling. Transfer the peppers to a bowl for stewing.

Step 7. Place full-fat sour cream and a spoonful of tomato paste in a separate bowl. Pour three glasses of water, add salt and mix everything well.

Step 8. Pour sour cream and tomato sauce over the peppers in the pan.

Step 9. Bring the stuffed peppers to a boil and simmer over low heat under a covered lid for 40-50 minutes.

Step 10. Divide the cooked peppers with minced meat, rice and mushrooms into portioned plates and serve hot. Bon appetit!

Stuffed peppers with minced fish and rice

Stuffed peppers with minced fish and rice will be an excellent second course for a Lenten table or for a diet, because their calorie content is low. In this recipe, we make minced fish from hake fillet. Boil the peppers a little before stuffing. To the minced fish we add only onions and boiled rice with spices. Fry the stuffed peppers and simmer in tomato juice without adding sour cream. The dish is prepared quickly and turns out very tasty.

Cooking time: 50 minutes.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Bell pepper – 9 pcs.
• Hake – 500 gr.
• Rice – 300 gr.
• Onion – 1 pc.
• Tomato juice – 500 ml.
• Salt - to taste.
• Sugar - to taste.
• Mixture of peppers - to taste.
• Bay leaf – 2 pcs.
• Allspice peas – 6 pcs.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Peel the pepper from the partitions with seeds, cut off the stalks, wash and boil for several minutes in salted water.

Step 2. Then drain in a colander and cool.

Step 3. Clean the large hake carcass, fillet it and wash it. The skin does not need to be removed.

Step 4. Then we twist the fillet through a meat grinder with a large grid or finely chop it with a knife.

Step 5. Add pre-cooked rice until half cooked to the minced fish.

Step 6. Grind the onion on a coarse grater or in a meat grinder, add to the minced meat and add salt and a mixture of peppers. Then mix these ingredients well.

Step 7. Fill the peppers with the prepared minced fish.

Step 8. Heat the vegetable oil in a deep frying pan and place the stuffed peppers on it.

Step 9. Fry them over medium heat for 5 minutes on each side.

Step 10. Mix tomato juice with salt and sugar, and pour it over the peppers in the frying pan. Add bay leaf with allspice peas and bring to a boil.

Step 11. Simmer the peppers over low heat, covered with a lid, for 20 minutes.

Step 12. Place the prepared stuffed peppers with minced fish and rice on plates and serve hot. The dish can be served as a delicious cold appetizer. Bon appetit!