Peppers stuffed with mushrooms and rice. Peppers stuffed with mushrooms and minced meat

Prepare ingredients for cooking peppers. I took 4 large and juicy peppers. Boil the rice in salted water until cooked (in accordance with the instructions on the package), the main thing is not to overcook! We need crumbly rice, not porridge. Put the cooked rice in a colander and let the water drain.

Peel the onion and finely chop.

Pour a little vegetable oil into a frying pan with high sides and add the onion. Saute the onion over low heat until soft, stirring occasionally.

Peel the carrots and grate on a coarse grater.

Add carrots to onions and fry for 3-5 minutes, stirring occasionally.

Then add the mince to the pan. Mix the mass thoroughly and fry over low heat for 10 minutes, stirring occasionally.

During frying, it is good to break the minced meat into small pieces. At the end of cooking, salt and pepper the pepper filling.

Then add cooked rice to the filling, mix well and remove the pan from the heat. Stuffing for peppers from minced meat, mushrooms and rice is ready.

Wash the peppers, cut off the top with a sprig and remove the seeds from the pepper.

To prepare the sauce, dilute the flour in 200 ml of cold water, you can strain the mixture through a sieve to get rid of lumps.

In 200 ml of water, add sour cream and tomato paste, mix everything thoroughly. Combine the flour mixture and tomato-sour cream, add another 200 ml of water, lightly salt and mix thoroughly.

Cook peppers covered over medium heat for 25 minutes from the moment of boiling.

Ready peppers stuffed with mushrooms and minced meat, serve hot. And do not forget to pour the tomato-sour cream sauce in which they were stewed. I always pour the sauce into a gravy boat and serve it on the table. Very tasty and satisfying!

Bon appetit!

This is a very tasty vegetarian dish. You can stuff peppers with different products. But today let's use unpolished rice, carrots and oyster mushrooms for this. It turns out that such a pepper is very tasty - so much so that even non-vegetarians gobble it up on both cheeks 🙂 You can cook it with the same filling, in winter it is the most affordable and delicious option.

In addition, peppers stuffed with rice and mushrooms are not necessarily an exclusively summer dish. For the winter, you can prepare whole peppers, for example, freeze them. Or you can buy a few pieces of fresh - fortunately, in supermarkets it is sold all year round. And use dried mushrooms or pickled ones.

Ingredients:

• 1 cup brown rice
• 2 bows
• 1 large carrot
• 400 g oyster mushroom
• 5 tbsp vegetable oil
• 5 large sweet peppers
• salt and ground pepper to taste
• 7-10 allspice peas
• 1 bay leaf
• a pinch of turmeric

How to cook stuffed peppers with mushrooms and rice:

As I said, I took unpolished rice. But if you do not like it, then you can take the usual one. The rice was washed several times, then boiled in salted water.

Cleaned the bulbs. I need one to fry mushrooms, the second will go into the filling for peppers.

So I cut one onion.

Then I cut the oyster mushrooms.

I cut the second onion.

Grated carrots.

Onions and carrots are fried in a separate pan. Then she laid out the fried oyster mushrooms.

Peppered, slightly salted. Posted cooked rice.

Mixed. You can add butter (optional).

Pepper (I had a frozen one) was stuffed with rice and mushroom stuffing. Didn't defrost the peppers!

Pour boiling water over just enough to cover the peppers. Poured 1 tbsp. vegetable oil. And let it simmer over low heat for about 20 minutes.

That's it, delicious peppers stuffed with rice and oyster mushrooms are ready!

Bon appetit! Recipe from Tatiana Sh.

Description

Good day, dear readers, site Delicious Recipes!

Sweet bell pepper in our family is loved in any preparation. In the season of abundance of fresh pepper (in autumn), we not only cook delicious dishes from it, but also make sure that it is on our tables in winter. So I'm conserving. But since there is no fresh pepper yet, and if there is, then at space prices, I propose to cook a delicious dish of canned peppers stuffed with mushrooms, vegetables and rice. By the way, stuffed peppers with mushrooms and rice are suitable for those who fast.

Ingredients:

How to cook:

1. Open a jar of canned peppers. And put it in a colander so that all the excess liquid is glass.

2. In the meantime, the necessary vegetables: peel and wash onions and carrots. We cut the onions finely, and chop the carrots on the large side of the grater. Mushrooms (mushrooms in my recipe)wash and cut into cubes. Remove the skin from canned tomatoes and chop them in the same way. This recipe also works well with tomato juice.

3. We will cook peppers with rice. To do this, rice, preferably long-grain, is washed under running water and poured with boiling water. While the filling is being prepared, the rice will be half cooked by that time. Just the way we need it.

4. Now pour a little rast into the pan. oil, and first fry the onions lightly, then the carrots. Then add chopped mushrooms, mix, simmer everything together for about 5 minutes. Next lay out the tomatoes.

Finely chopped wild garlic and strained semi-cooked rice. Wild garlic can be replaced with fresh onions, but with the addition of 2 cloves of finely chopped garlic.

Stir, let it boil for the last time, salt and remove from heat.

5. And now we take a teaspoon and start filling the peppers with mushroom filling. Do not tamp the peppers too hard. We put the stuffed peppers standing up, in a wide bowl, so that they all fit there. For such a dish, I found a duckling in the oven. Fill it with water to 1/3 of the volume and close the lid. We put the dishes with stuffed peppers on a strong fire, let it boil and then send it to the oven for 30 minutes, with medium heat.

Peppers stuffed with mushrooms and vegetables, an excellent dish that can be prepared without much difficulty. And which, in addition, is also healthy, because it is cooked in the oven.

For those who do not fast, serve sour cream with stuffed peppers. Or cook this stuffed pepper with meat. The recipe can be viewed.

Bon appetit!

It is the last month of summer in the yard, in shops and on the market there is simply an abundance of vegetables and fruits. I am silent about those lucky ones who collect their own harvest. I saw such beautiful peppers in the supermarket - I decided to buy and cook peppers stuffed with vegetables and rice. Next, champignons caught my eye - I can’t take my eyes off them, they are small, even, I think I’ll add them to the filling, although I didn’t do this before, I cooked only pepper with rice and vegetables, or with meat and rice. As a result, with mushrooms it turned out very tasty.

In the summer, in the heat, somehow you don’t want anything capital, but such a vegetable snack, which is good both hot and cold, is just right.

Ingredients:

• 10-12 small peppers
• 100 g rice
• 350-400 g mushrooms
• 150 g carrots
• 150 g cabbage
• 2 medium onions
• 200 g tomatoes
• 1-2 garlic cloves
• salt pepper
• tomato juice
• 2-3 tbsp. l. sour cream
• 1 st. l. flour
• 2 bay leaves

Cooking:

Dip the washed rice in boiling salted water and boil for 7-8 minutes until half cooked. What kind of rice, round or long grain, does not matter. Then drain the water through a sieve and set the rice aside. You don't need to rinse it.

In peppers, remove the stalks, seeds and, if possible, the internal membranes. Rinse and let drain.

Now let's prepare the vegetables and mushrooms for the filling. Cut the tomatoes into small cubes.

We chop the cabbage into thin strips and right on the board we knead a little with our hands so that it starts up the juice and becomes softer.

We cut the onion into small cubes. We will use one onion for frying vegetables, the other for mushrooms.

Finely chop the garlic too.

Pour a little vegetable oil into the pan, put one chopped onion and lightly fry until transparent. Then add the mushrooms cut into cubes or plates, mix and continue to fry over a fairly high heat, stirring constantly, for 3 minutes until the liquid evaporates. Salt and pepper to taste.

Mushrooms in the process of cooking are greatly reduced in volume.

In parallel with mushrooms, cook vegetables in another pan. In a heated pan, pour 2-3 tbsp. l. oil, dip the garlic and the second chopped onion into it and fry until the onion is transparent. Add carrots, stir, continue to fry over medium heat, stirring, 3-4 minutes until the carrots are soft. Then we send cabbage and tomatoes to the pan, salt, pepper to taste, mix, close the lid and simmer for 6-7 minutes.

In a large bowl, mix vegetables, rice, mushrooms and get this stuffing for peppers:

Mushrooms do not have a pronounced mushroom taste, especially if you cook them mixed with other products. I already wrote once that to enhance the mushroom taste in a dish during cooking, you can add dry porcini mushrooms ground in a coffee grinder, the amount is optional.

We stuff each pepper tightly with the prepared stuffing. Thanks to the sticky unwashed rice, it turns out to be quite strong, not crumbly, and does not fall out of the peppers during the stewing process.

Put the prepared pepper in a saucepan and pour tomato juice in half with water, add some salt to taste. Ideally, if there is a wide dish in which the pepper will be located in one row, you can put the peppers vertically. Then you need much less filling. I didn’t have such a pan, I took the usual one. It took 0.5 liters of tomato juice and 2 glasses of water.

Instead of juice, you can use mashed tomatoes or tomato paste diluted with water. In extreme cases, you can simply stew in salted water. It is not necessary that the filling completely covers the pepper; in the process of cooking, the top peppers can be carefully turned over.

Close the pan with a lid, bring to a boil and simmer over low heat for 35-40 minutes. After this time, combine a tablespoon of flour without a slide with two or three tablespoons of low-fat sour cream and mix thoroughly. Gradually add warm water to the volume of a full glass. Then, through a sieve, pour this mixture into a saucepan in a thin stream.

We add a couple of bay leaves and, if desired, some dry seasoning, for example, a pinch of nutmeg, suneli hops, basil, etc. You can do without seasoning. We reduce the fire to a minimum so that only slightly gurgles in the pan, and simmer for another 15-20 minutes, after which we turn off the stove.

As I mentioned at the beginning of the article, peppers stuffed with mushrooms, vegetables and rice are equally delicious both warm and cold. You can serve it with sour cream or thick natural yogurt, or you can add nothing, the gravy itself is very tasty.

The site also has a recipe for baked in the oven, a very tasty snack. If you want meat, but at the same time a light dish, you can cook simply incomparable taste.

And today I say goodbye to you until the next recipe. Good luck to everyone and have a great mood!

See the recipe for the dish with a photo below.

I propose to cook a very tasty and satisfying dish that you can eat even during fasting. It's appetizing stuffed peppers with vegetarian filling mushrooms and rice in a mild tomato sauce. You can cook stuffed peppers at any time of the year - sweet peppers are available all year round. Some housewives who grow bell peppers themselves freeze it for the winter - cleaned of the insides and completely ready to be filled with stuffing. I recommend meat-eaters to pay attention to a similar recipe for peppers, but with meat filling - in tomato sauce.

Stuffed peppers with sauce can be prepared just for lunch or for a festive table. For example, I cooked peppers according to this recipe for my husband's birthday, when guests were going to visit us.

Peppers stuffed with mushrooms and rice - recipe

To prepare delicious peppers, we need:

• a few bell peppers;
• 1 glass of rice;
• fresh champignon mushrooms or any other (about 500 g);
• tomatoes or tomato paste;
• 1 large onion;
• a little flour or cream;
• 1 spoon of vegetable oil;
• salt, spices, dried herbs and pepper to taste.

Filling for stuffed peppers

First you need to prepare the filling for our stuffed peppers. The filling will consist of rice, onions and mushrooms. Wash the rice well beforehand and cook until tender in a small amount of water without salt. Drain water from rice.

Cut the onion into half-rings, slice the mushrooms. Heat a frying pan with vegetable oil, fry the onion in it until soft, then throw the champignon plates to it. To taste, you can add other vegetables to the filling - for example, carrots, zucchini. I added baby zucchini. Fry for 5 minutes, then add boiled rice and vegetables (optional), a little salt and spices to taste, stirring well, then simmer for another 2 minutes. Turn off the stove - the filling for peppers is ready.

Tomato Sauce for Stuffed Peppers

Now is the time to prepare the most delicate tomato sauce, in which our stuffed peppers will boil over low heat. To prepare the sauce, you can take ready-made tomato paste (at the same time, make sure that it is natural and high quality) or cook the paste yourself. It's pretty simple. Several fresh tomatoes are taken, the skin is removed from them (by lowering each tomato in boiling water for a couple of seconds). Whisk the tomatoes in a blender until puree. We need to take 400 grams of tomato paste.

Tomato paste should be diluted with three glasses of water, a little salt (if not salty), add spices to taste. For density, you can add a couple of tablespoons of wheat flour. If you eat dairy products, then for a more delicate taste, pour in half a glass of cream. Blend everything in a blender until smooth. That's it, the tomato sauce is ready!

How to prepare peppers for stuffing

Now it remains to prepare our peppers. Each must be opened by cutting off the ass with a tail and cleaned of seeds and white partitions. Rinse peppers with water. Put a pot of water on the fire and wait until the water boils. Dip the peppers in boiling water for literally 2 minutes. Then drain the water. Put the peppers on a dish to cool. Everything, the preparatory work is completed

How to cook stuffed peppers

We take a saucepan, the bottom and walls of which we grease with vegetable oil. We stuff each pepper tightly with stuffing - that is, we stuff it. We store the peppers in a pan in a vertical position, closer to each other. Pour everything with tomato sauce and put on the slowest fire to gurgle softly.

Important! The tips of the peppers should not touch the bottom of the pan, otherwise the dish may burn and each pepper will acquire a bitter taste.

After about 40-50 minutes of quiet gurgling, the peppers will be ready. Put a portion of peppers on a beautiful plate, thickly watering with tomato sauce. Well, enjoy the pleasant taste, friends!

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