Large pepper stuffed with meat and rice. Step by step recipe for stuffed peppers in sour cream sauce

Stuffed Peppers is a dish that has long become a favorite. Bright, colorful, it not only saturates, nourishes with vitamins, but also energizes. Before preparing stuffed peppers with meat and rice, learn about the secrets that turn your favorite dish into a culinary masterpiece.

How to cook stuffed peppers with meat and rice

Stuffed bell pepper can be quite different. It is cooked with tomato or sour cream sauce, chili and garlic, herbs and herbs. The dish is brought to readiness in a saucepan, frying pan, oven, slow cooker. Each hostess reveals personal culinary secrets. After a few trials, she will know exactly how to cook stuffed peppers to please her family.

Recipes for Peppers Stuffed with Meat and Rice

How can stuffed peppers differ in different versions? Minced meat composition, sauce recipe, heat treatment method. The most important role is played by the variety of peppers. Meaty, sweet, red is ideal for stuffing. Fruits stuffed with a mixture of rice and minced chicken breast, baked in the oven, can be safely considered a dietary dish, its calorie content is low. For those who like to dine tightly, the traditional pork filling is more suitable. Each recipe is good in its own way. Try using photos and step-by-step instructions to determine the one that suits your taste.

Peppers stuffed with meat and rice in the oven

The first recipe is dedicated to healthy eating. Be sure to cook stuffed peppers in the oven. This is a healthy, tasty food that men, women, and children like. The dish is prepared with chicken fillet, vegetables, a minimum amount of fat, so its calorie content is low. Choose round, large, fleshy peppers. Minced chicken, tomato juice is better to cook on your own. Add more vegetables - the filling will turn out tender.

• bell peppers - 15 pcs.;
• chicken fillet - 500 g;
• rice groats - 250 g;
• large carrots - 3 pcs.;
• onion - 4-5 pcs. (medium);
• tomato juice - 1/2 l;
• salt - 2 tsp. false;
• spices, herbs.

1. Wash, cut the stalk, clean the seeds from the peppers.
2. Rinse rice, pour boiling water, boil for five minutes. Drain water, let cool.
3. Wash carrots, onions, peel, chop with a knife or grater. Onions can be processed along with meat.
4. Using a meat grinder, blender or combine, make minced chicken fillet.
5. Mix rice, vegetables, meat, add salt.
6. Fill the prepared fruits tightly with the finished filling.
7. Place stuffed vegetables on the bottom of a deep baking sheet, pour them with tomato juice.
8. Cover with foil and bake in the oven for one hour.

Peppers stuffed with meat and rice in a slow cooker

Cooking peppers stuffed with meat and rice in a slow cooker is not much different from the option for the oven. The classic, most common recipe will be described here. Vegetables cooked with a slow cooker come out very fragrant, juicy. Choose round rice for the filling. For minced meat, use a mixture of minced pork and beef, and instead of sauce, try using meat broth.

• bell peppers - 10 pcs.;
• rice cereal - 1/2 cup;
• minced meat - 300 g;
• carrots - 2-3 pieces;
• onion - 2-3 pieces;
• vegetable oil - 50 g;
• meat broth, 1/2 l;
• salt, pepper, seasonings to taste.

1. Prepare pepper cups.
2. Grind, fry carrots and onions in vegetable oil.
3. Boil the rice until half cooked, drain the water, cool.
4. Mix the minced meat ingredients, add salt, pepper, and other spices.
5. Start peppers.
6. Put them inside the bowl, pour the broth.
7. How much to stew stuffed peppers - the multicooker will tell you. The "extinguishing" mode is set for one hour.

Peppers stuffed in a bowl

The slow cooker is a new invention, the housewives of the last century did without it. Stewed vegetables are excellent in cast iron, steel, enameled dishes. Before cooking stuffed peppers in a saucepan, study the proposed recipe. It will appeal to lovers of spicy. This option involves turkey fillet for minced meat and adjika instead of sauce. The dish will turn out as spicy as adjika was peppered.

• bell peppers - 15 pcs.;
• turkey fillet - 500 g;
• rice groats - 250 g;
• large carrots - 300 g;
• onion - 300 g;
• adjika homemade - 1/2 l;
• butter - 50 g;
• salt - 2 tsp. false;
• spices, herbs.

1. Boil the rice until half cooked (cooking time 5-7 minutes).
2. Peel, chop, fry carrots and onions in butter.
3. Turn the turkey fillet into minced meat.
4. Mix rice, fried vegetables, meat. Salt, add spices.
5. Fill the prepared fresh or thawed peppers with the mixture.
6. Place them in a wide saucepan "standing up", cut side up.
7. Add adjika and water (boiling water).
8. Bring to a boil. Turn off the fire.
9. How long to cook stuffed peppers? Leave it on the stove for about half an hour, until fully cooked.
10. Serving on the table, decorate the peppers with herbs.

Peppers stuffed with meat, rice and mushrooms

Properly served peppers stuffed with mushrooms and rice can decorate a festive table. It has a perfect taste, looks appetizing on a plate and on a photo of a festive table. How to make stuffed peppers a truly festive meal? For a banquet, buy multi-colored fruits, this will add originality to a classic dish. Forest mushrooms (white, boletus mushrooms) are good for stuffing, their bright taste will be the highlight of your dish.

• bell peppers - 30 pcs.;
• homemade minced meat - 1 kg;
• rice groats - 500 g;
• mushrooms - 500 g;
• carrots - 600 g;
• onion - 600 g;
• tomato paste - 4 table. false;
• vegetable oil - 50-70 g;
• salt - 4 tsp. false;
• garlic - 1 head;
• spices, herbs.

1. Prepare the filling of rice, boiled for no more than 5 minutes, minced meat.
2. Grind 300 g of mushrooms, fry. Saute half of the onion and carrots separately.
3. Add vegetable, mushroom frying to meat and rice. Salt the mixture, season with spices.
4. Make tomato sauce. Add tomato paste to chopped fried mushrooms, carrots, onions, pour water, simmer. Add finely chopped garlic.
5. Place the peppers on a deep baking sheet or in a saucepan, evenly pour over the gravy. Cover the pot with a lid and cover the baking sheet with foil. Simmer or bake in the oven for one hour.
6. Peppers stuffed with any meat and rice with mushrooms, garnish with herbs.

Peppers stuffed with meat and rice in the sleeve

Roasting is a convenient and healthy way to cook food. The baking bag helps preserve the aroma and taste of the dish. To prepare peppers stuffed with meat and rice, you can use any variations of minced meat to your taste in the sleeve. Make sure that the minimum amount of air remains inside the sealed bag.

• as for any of the above recipes.

1. Stuff the fruits according to the selected recipe.
2. Put in a bag or sleeve for baking.
3. Add some liquid (water, broth, sauce).
4. Remove excess air from the sleeve, seal it tightly.
5. Bake for 40 minutes to an hour.

Peppers stuffed with meat and rice in tomato sauce

In many ways, the taste of the dish determines the composition of the gravy. Stuffed peppers stewed in tomato sauce are a culinary classic. In it, you can cook both low-calorie dishes, and hearty, heavy ones, with pork or lamb. Try, experiment, to find your perfect sauce. You can add spices, chopped vegetables, herbs to it. It can be thickened by adding a couple of tablespoons of toasted flour.

• peppers, rice, minced meat, vegetables as for any of the above recipes;
• large onion - 3-4 heads;
• large carrots - 2-3 pcs.;
• vegetable oil - 50-70 g;
• sweet, fleshy tomatoes - 0.5 kg;
• or tomato paste - 4-5 table. false;
• sour cream or cream - 2-3 table. false;
• flour - 3 table. false;
• water or broth - 0.5-1 l;
• garlic, spices, salt to taste.

1. For the sauce, fry a lot of chopped onions, grated carrots, add peeled chopped tomatoes or tomato paste. Pour in water or broth, leave to stew.
2. Toast the flour in a dry frying pan until light brown. Add sour cream or cream to it, stir quickly, pour into boiling tomato sauce. Stir, making sure the gravy has thickened.
3. Add salt, spices, chopped garlic.
4. Pepper cups fill with filling according to any of the recipes described above. Put them in a wide pan in one or two layers. Pour in the sauce.
5. Simmer over low heat for about one hour.

Stuffed peppers in sour cream sauce

Tomato peppers are a traditional, classic solution to this dish. Photos of such fruits often adorn recipe pages. For a variety of dishes in your family kitchen, try cooking stuffed peppers in sour cream sauce - a delicious variation on the usual food. Prepare the dish in the same way as the previous one, only replace the red sauce with white, sour cream. Below is a recipe for sour cream sauce.

• onions - 3 pcs.;
• carrots - 2-3 pieces;
• mushrooms - 100 g;
• sour cream - 1 cup;
• salt and spices;
• water or broth - 0.5-1 l;
• vegetable oil - 30-50 g.

1. Fry finely chopped onions and carrots.
2. Add sour cream, salt, spices.
3. Pour in water or broth, add diced mushrooms.
4. Bring to a boil. The sauce for the dish is ready.
5. Stew stuffed fruits with it for about an hour.

Peppers stuffed with meat and rice for the winter

They are harvested in one of two ways: freezing or conservation. The first is preferable, it retains 100% of nutrients. Therefore, if you have a modern freezer, it is better to freeze stuffed peppers with minced meat for the winter. Choose meat at your discretion, add vegetables and mushrooms if desired, fill peppers. Peppers stuffed with meat and boiled rice in winter are like greetings from a sunny summer.

• pepper blanks;
• homemade minced meat;
• rice, boiled until half cooked;
• carrots - optional.

1. Bathe peeled peppers in boiling water to soften them.
2. Mix rice with minced meat in a 1:1 ratio.
3. Add chopped onions, if desired - carrots.
4. Salt, add spices, stir thoroughly.
5. Fill the fruits with stuffing, freeze them.

Check out other recipes on how to cook delicious peppers stuffed with meat.

Video: bell peppers stuffed with meat and rice

sovets.net

Peppers stuffed with meat and rice step by step recipe with photo

Today I propose to cook delicious stuffed peppers. Perhaps everyone loves him? Especially now, when it's summer, and for many, pepper has grown in garden beds. But, as you know, from this, the dish turns out to be more tasty. Moreover, the summer is hot this year. And the pepper ripens right on the bush. It is a pleasure to eat just like that. And if you also cook deliciously, then you can even get double pleasure!

Although now good pepper is sold in stores and on the market, it is brought from Central Asia. It is juicy, meaty and very tasty. Choose this if you want to cook a delicious healthy dish.

It is difficult to come up with something, and somehow surprise with cooking when you are preparing such a well-known dish. But today is a special day! I cook stuffed peppers not only for my family, but also for you! And for the guests always want to cook something special. So I will try my best. Firstly, I will describe everything in great detail, secondly, there will be photographs, and thirdly, I will add some ingredients that will make this dish not quite ordinary, but no less tasty!

You are ready? I'm ready too. Then let's start cooking. The first thing to do is stock up on a good mood. After all, we remember that a good mood is the key to preparing any delicious dish. And this is exactly what we will cook today with you.

Peppers stuffed with meat and rice with vegetables and apples

Since we are preparing this dish in the summer, and it is 30 degrees outside, I will not cook it very fatty. We will use lean veal, and we will not use oil at all.

Well, for lovers of stuffed peppers more satisfying, below I will give the same recipe with an addition.

• minced veal - 300 gr
• onion - 2 pcs (medium)
• Bulgarian pepper 800-900 gr
• tomatoes - 4 pcs
• carrots - 1 pc.
• apples - 3-4 pieces (medium-sized garden, sweet and sour)
• garlic - 2-3 cloves
• rice - 150 gr
• egg - 1 pc.
• basil, parsley, tarragon, mint - a small bunch
• spices - paprika, zira, coriander, thyme, turmeric - 0.5-1 tbsp. spoon
• salt - 1 tbsp. spoon
• ground black pepper 1 teaspoon
• red capsicum - to taste
• bay leaf - 1 pc.

1. Stuffed peppers can be prepared from any minced meat. Both beef and mixed pork + beef, minced lamb will do. I'm cooking minced veal today.

I bought lean veal, twisted it through a meat grinder. And from this stuffing I will prepare the stuffing for pepper.

If you want your dish to be fatter, then use mixed minced meat, or add a little fat to the same veal or ground beef.

2. Onions in a meat grinder do not need to be twisted. We just cut it into small cubes. Less is better. If you twist the onion, then the minced meat will become liquid, in addition, the meat will darken from interaction with it.

And if the onion is finely chopped, then the minced meat will be beautiful, good in consistency, and of course tasty. In addition, during the cooking process, he will give all his juice into the meat, and he will become translucent and almost invisible. And importantly, the filling in the finished pepper will not turn out to be a lump. Our filling will be crumbly.

3. Combine minced meat with onions, add chopped parsley, take 5-6 sprigs of it.

4. I use steamed rice. Such rice will also allow you to get a quality filling without lumps, and not stuck together. We wash the rice, and add to the onion and minced meat.

5. Salt and pepper, I put 0.5 tbsp. tablespoons of salt and 0.5 teaspoons of pepper. And add spices. We mix them in advance, and put 1 teaspoon. Or just add a pinch of different spices.

6. Drive in one egg.

7. Now you need to thoroughly mix the minced meat with the rest of the ingredients until smooth. When mixed, cover with a lid and let stand so that the meat and onions release their juice. It will be enough for the filling to stand while we prepare the other ingredients.

8. Cooking pepper. Cut off the stem and clean the inside of the seeds. All of my peppers are different. One more, the other less. Of course, it is better to choose them in the same size so that they cook evenly.

My peppers are all different sizes from the fact that such a variegated crop grew in my beds. I harvested and froze it for the winter, but the non-standard remained. So I cook with what I have. But I'm sure. that this does not prevent me from preparing what I have in mind.

9. Peel the carrots and cut into circles.

10. We make a cross-shaped incision on the tomatoes and pour boiling water over them to then remove the skin. I have my own tomatoes too. It's nice when you cook from what you have grown yourself.

When the tomatoes lie in boiling water for 3-4 minutes, easily remove the skin from them, and cut them quite large. I cut into 4 pieces.

11. And I also decided to use apples for cooking. Remember, we cooked damlama and added green apples to it. How delicious it turned out! So, add them to stuffed peppers. An extra flavor note in the collection of our ingredients will not hurt us.

And this note will be sweet and sour. Apples are also their own, from the tree. They are not large, but very crumbly and tasty. We add them 3-4 pieces, just to slightly add sourness. If you add a lot, then they can kill the taste of pepper and the broth will also turn out to be too sour. Therefore, do not overdo it, the principle here is that it is better not to report than to shift.

I note that apples are purely my supplement. Therefore, if in doubt, or do not want to experiment, you can simply skip this paragraph.

12. Now that everything is ready, we return to the filling. Stir it again and fill it with pepper. You need to fill it tightly, but not too zealously. So that during cooking the filling has room to increase.

13. Distribute all the filling evenly so that there is enough for all peppers. I had just enough, no more, no less. How much I cook, but I always rejoice when the filling did not remain superfluous, and it was enough for everything.

14. Put the peppers in a heat-resistant dish. I cook pepper in a cauldron. In it, as well as in heat-resistant dishes, heat is distributed evenly, and the dish is more stewed than cooked. And this is very good for cooking stuffed peppers. In this case, the dish warms up evenly, and, as it were, is cooked from the inside.

15. Put carrots, tomatoes and apples in random order on top of the pepper. Coarsely chop the garlic and add it to the pot.

16. We heat the kettle in advance, and pour boiling water over the peppers. There are two options here, depending on how you like to eat stuffed peppers.

Some prefer to eat it with broth. In this case, add water so that all the peppers are under water. This will be approximately 1.5 - 1.8 liters, depending on the shape of the dishes in which you will cook.

If you like to eat pepper without liquid, then pour 1-1.2 liters of water. They will not be completely covered. And part of the pepper will be cooked in water, and part will be steamed. But heat-resistant dishes can easily cope with this, as well as my cauldron.

17. In both cases, allow the broth to boil. Then salt to taste. Top with a good bunch of herbs including basil, parsley, tarragon, and mint. You don't need to cut it. After the dish is cooked, we will remove the greens. By that time, she will already give everything healthy and tasty to the broth, and will no longer be needed.

Add another teaspoon of spice mix. Or a pinch of the ones you love. I add the same ones that I added to the stuffing for peppers. And also a piece of red hot pepper. Pepper comes in varying degrees of bitterness, so be careful with it. It must be added, at least a very small piece, we need it for taste and aroma.

18. When the broth boils again, reduce the heat to a state that it only gurgles slightly. Close the bowl tightly with a lid and leave for 30 minutes. It is not recommended to open the lid during this time.

19. After 30 minutes, open the lid, add a pinch of ground black pepper and bay leaf. Cover again and cook for another 10 minutes.

20. After that, without opening the lid, turn off the heat and leave the dish for 15 minutes to rest. This stage is as important as cooking. During this time, the dish rests and exchanges juices better. After rest, the taste becomes more intense, full.

21. When the dish rests, open the lid and remove all the greens.

22. Serve the dish by placing peppers and vegetables on a large common dish.

And you can serve it in portions.

If you prepared a dish with broth, then serve it in a deep soup bowl. Or Put the pepper on a flat plate, and serve the broth in a bowl, or a special bowl.

22. You can put chopped greens and mayonnaise on the table. Those who wish can use them. If cooked without apples, then you can eat with sour cream. And if with apples, then it is better to refuse sour cream. Otherwise, it will turn out bust with a sour taste.

As you can see in the photo, stuffed peppers with vegetables and apples turned out to be quite aesthetic. The dish is appetizing, which is very good! They have not yet begun to eat, but the gastric juice for digestion has already begun to be produced.

Such a dish can be served on the table not only with your family, but also prepared for the arrival of guests. I think guests will appreciate it. And it will be fair, because our pepper turned out to be very tasty.

All known tastes are present - sweet from carrots, and sour from apples and tomatoes, and bitter from a mixture of peppers, and salty, and spicy from spices. The filling in the peppers turned out to be crumbly, the steamed rice did not stick together, which is good. After all, this is the rice we use to cook pilaf.

And as we wanted, the dish turned out to be not at all greasy, there are practically no fatty circles in the broth. For such heat, which stands in the yard, just what you need.

But still, we don't get hot weather every day. In addition, stuffed peppers can be cooked in the winter. That's why I froze it. Therefore, I will tell you how you can cook this dish in a not so lean version.

Stuffed peppers with meat and rice - the second way

• the ingredients are all the same. Only minced meat is better to use mixed 50% minced pork + 50% beef.
• instead of 1 piece, cook 2 carrots, and onions instead of 2-3 pieces.
• vegetable oil - 3 tbsp. spoons

1. Onion cut into small cubes. We cut one onion separately.

2. Grate one small carrot, cut the second larger one into circles.

3. Scald the tomatoes, remove the skin. We cut two tomatoes into 4 parts, and cut two into cubes.

4. We prepare the filling in the same way as we prepared it in the first recipe. Fill it with peppers.

5. We do roasting. Fry the onion in oil until golden brown, add 1/3 of a glass of hot water, evaporate the water until the onion is transparent.

6. Add grated carrots. Fry with onions for 5 minutes.

7. We spread the tomatoes, diced. Fry everything together for another 5 minutes.

8. Stuff the pepper.

9. Put stuffed peppers, coarsely chopped carrots and tomatoes on the prepared roast. Add apples if desired. Do not forget about garlic, spices, herbs, salt.

The taste of such stuffed peppers is completely different. In fact, it can be considered a completely different dish. It is also very tasty, besides it is also satisfying and nutritious.

Therefore, choose which of these two recipes you will like more. Or you can do an experiment. And first cook according to one recipe, and then according to another. This will make it easier to choose later.

In any case, I really want you to always get only delicious dishes. And I sincerely wish that for all of you. Cook, feed your loved ones, and may you always be delicious!

sekreti-domovodstva.ru

Stuffed peppers with meat and rice

Ingredients:

1 kilogram of minced meat,

250-300 grams of rice,

2 medium sized carrots

4-5 medium sized bulbs,

salt and ground red pepper to taste.

The taste of stuffed peppers directly depends on the minced meat, which I highly recommend making your own from fresh meat. When buying meat for minced meat, pay attention to the fact that the meat would be with fat. Not greasy, but with fat. No need to buy fat separately, but choose such meat. This will give the minced meat juiciness. You should buy a piece of beef and a piece of pork. When choosing beef, again, pay attention to fat, it should not be yellow. Ask the seller who owned the meat, the meat of a cow that during her life was a mother many times and produced many liters of milk will not suit us, we need calf meat.

Recipe for Stuffed Peppers with Meat and Rice:

It would seem that stuffed peppers are somewhat similar in preparation to cabbage rolls, beloved in Russia, and in general the dish is not complicated, but if we simplify everything. If you want to cook a really great dish that can satisfy the needs of a gourmet, then you have to work

Soak rice in water for 50-60 minutes in advance.

We drive through the meat grinder tomatoes and one Bulgarian, preferably red bell pepper. The resulting paste is left in a separate container.

After grinding the veal and pork in an approximate proportion of 50/50, we pass onions through a meat grinder, which we immediately add to the minced meat.

Then you can safely proceed to washing and cleaning peppers. After washing them, we cut out the core and free them from the seeds, we end up with something like in the photo.

We stuff the peppers with the minced meat. Place in a bowl mince side up

and fill it with specially prepared brine. It is done like this: for a liter of water, half a tablespoon of salt, and when everything boils, pour peppers with this, cover with a lid and simmer. Peppers should be stewed for 40 minutes

and during this time you will have time to chop carrots into small strips and onion cubes, which are necessary for frying. In a separate pan, fry the onion until golden brown and carrots in vegetable oil.

When the onions and carrots are almost ready, we remember the tomatoes ground in a meat grinder, twisted with bell pepper. We often added one of this paste to the minced meat, and left the other, and now it's time to add the rest often to the frying. All this is stewed for 5-8 minutes.

and as the final stage, dill, cilantro or parsley is added there. After that, everything is fried and added to the pan with our peppers, which are already stewed for 40-45 minutes.

Stuffed Peppers is a dish that has long become a favorite. Bright, colorful, it not only saturates, nourishes with vitamins, but also energizes. Before preparing stuffed peppers with meat and rice, learn about the secrets that turn your favorite dish into a culinary masterpiece.

How to cook stuffed peppers with meat and rice

Stuffed bell pepper can be quite different. It is cooked with tomato or sour cream sauce, chili and garlic, herbs and herbs. The dish is brought to readiness in a saucepan, frying pan, oven, slow cooker. Each hostess reveals personal culinary secrets. After a few trials, she will know exactly how to cook stuffed peppers to please her family.

Recipes for Peppers Stuffed with Meat and Rice

How can stuffed peppers differ in different versions? Minced meat composition, sauce recipe, heat treatment method. The most important role is played by the variety of peppers. Meaty, sweet, red is ideal for stuffing. Fruits stuffed with a mixture of rice and minced chicken breast, baked in the oven, can be safely considered a dietary dish, its calorie content is low. For those who like to dine tightly, the traditional pork filling is more suitable. Each recipe is good in its own way. Try using photos and step-by-step instructions to determine the one that suits your taste.

In the oven

The first recipe is dedicated to healthy eating. Be sure to cook stuffed peppers in the oven. This is a healthy, tasty food that men, women, and children like. The dish is prepared with chicken fillet, vegetables, a minimum amount of fat, so its calorie content is low. Choose round, large, fleshy peppers. Minced chicken, tomato juice is better to cook on your own. Add more vegetables - the filling will turn out tender.

Ingredients:

• bell peppers - 15 pcs.;
• chicken fillet - 500 g;
• rice groats - 250 g;
• large carrots - 3 pcs.;
• onion - 4-5 pcs. (medium);
• tomato juice - 1/2 l;
• salt - 2 tsp. false;
• spices, herbs.

Cooking:

1. Wash, cut the stalk, clean the seeds from the peppers.
2. Rinse rice, pour boiling water, boil for five minutes. Drain water, let cool.
3. Wash carrots, onions, peel, chop with a knife or grater. Onions can be processed along with meat.
4. Using a meat grinder, blender or combine, make minced chicken fillet.
5. Mix rice, vegetables, meat, add salt.
6. Fill the prepared fruits tightly with the finished filling.
7. Place stuffed vegetables on the bottom of a deep baking sheet, pour them with tomato juice.
8. Cover with foil and bake in the oven for one hour.

In a slow cooker

Cooking peppers stuffed with meat and rice in a slow cooker is not much different from the option for the oven. The classic, most common recipe will be described here. Vegetables cooked with a slow cooker come out very fragrant, juicy. Choose round rice for the filling. For minced meat, use a mixture of minced pork and beef, and instead of sauce, try using meat broth.

Ingredients:

• bell peppers - 10 pcs.;
• rice cereal - 1/2 cup;
• minced meat - 300 g;
• carrots - 2-3 pieces;
• onion - 2-3 pieces;
• vegetable oil - 50 g;
• meat broth, 1/2 l;
• salt, pepper, seasonings to taste.

Cooking:

1. Prepare pepper cups.
2. Grind, fry carrots and onions in vegetable oil.
3. Boil the rice until half cooked, drain the water, cool.
4. Mix the minced meat ingredients, add salt, pepper, and other spices.
5. Start peppers.
6. Put them inside the bowl, pour the broth.
7. How much to stew stuffed peppers - the multicooker will tell you. The "extinguishing" mode is set for one hour.

in a saucepan

The slow cooker is a new invention, the housewives of the last century did without it. Stewed vegetables are excellent in cast iron, steel, enameled dishes. Before cooking stuffed peppers in a saucepan, study the proposed recipe. It will appeal to lovers of spicy. This option involves turkey fillet for minced meat and adjika instead of sauce. The dish will turn out as spicy as adjika was peppered.

Ingredients:

• bell peppers - 15 pcs.;
• turkey fillet - 500 g;
• rice groats - 250 g;
• large carrots - 300 g;
• onion - 300 g;
• adjika homemade - 1/2 l;
• butter - 50 g;
• salt - 2 tsp. false;
• spices, herbs.

Cooking:

1. Boil the rice until half cooked (cooking time 5-7 minutes).
2. Peel, chop, fry carrots and onions in butter.
3. Turn the turkey fillet into minced meat.
4. Mix rice, fried vegetables, meat. Salt, add spices.
5. Fill the prepared fresh or thawed peppers with the mixture.
6. Place them in a wide saucepan "standing up", cut side up.
7. Add adjika and water (boiling water).
8. Bring to a boil. Turn off the fire.
9. How long to cook stuffed peppers? Leave it on the stove for about half an hour, until fully cooked.
10. Serving on the table, decorate the peppers with herbs.

With mushrooms

Properly served peppers stuffed with mushrooms and rice can decorate a festive table. It has a perfect taste, looks appetizing on a plate and on a photo of a festive table. How to make stuffed peppers a truly festive meal? For a banquet, buy multi-colored fruits, this will add originality to a classic dish. Forest mushrooms (white, boletus mushrooms) are good for stuffing, their bright taste will be the highlight of your dish.

Ingredients:

• bell peppers - 30 pcs.;
• homemade minced meat - 1 kg;
• rice groats - 500 g;
• mushrooms - 500 g;
• carrots - 600 g;
• onion - 600 g;
• tomato paste - 4 table. false;
• vegetable oil - 50-70 g;
• salt - 4 tsp. false;
• garlic - 1 head;
• spices, herbs.

Cooking:

1. Prepare the filling of rice, boiled for no more than 5 minutes, minced meat.
2. Grind 300 g of mushrooms, fry. Saute half of the onion and carrots separately.
3. Add vegetable, mushroom frying to meat and rice. Salt the mixture, season with spices.
4. Make tomato sauce. Add tomato paste to chopped fried mushrooms, carrots, onions, pour water, simmer. Add finely chopped garlic.
5. Place the peppers on a deep baking sheet or in a saucepan, evenly pour over the gravy. Cover the pot with a lid and cover the baking sheet with foil. Simmer or bake in the oven for one hour.
6. Peppers stuffed with any meat and rice with mushrooms, garnish with herbs.

With rice up my sleeve

Roasting is a convenient and healthy way to cook food. The baking bag helps preserve the aroma and taste of the dish. To prepare peppers stuffed with meat and rice, you can use any variations of minced meat to your taste in the sleeve. Make sure that the minimum amount of air remains inside the sealed bag.

Ingredients:

• as for any of the above recipes.

Cooking:

1. Stuff the fruits according to the selected recipe.
2. Put in a bag or sleeve for baking.
3. Add some liquid (water, broth, sauce).
4. Remove excess air from the sleeve, seal it tightly.
5. Bake for 40 minutes to an hour.

in tomato sauce

In many ways, the taste of the dish determines the composition of the gravy. Stuffed peppers stewed in tomato sauce are a culinary classic. In it, you can cook both low-calorie dishes, and hearty, heavy ones, with pork or lamb. Try, experiment, to find your perfect sauce. You can add spices, chopped vegetables, herbs to it. It can be thickened by adding a couple of tablespoons of toasted flour.

Ingredients:

• peppers, rice, minced meat, vegetables as for any of the above recipes;
• large onion - 3-4 heads;
• large carrots - 2-3 pcs.;
• vegetable oil - 50-70 g;
• sweet, fleshy tomatoes - 0.5 kg;
• or tomato paste - 4-5 table. false;
• sour cream or cream - 2-3 table. false;
• flour - 3 table. false;
• water or broth - 0.5-1 l;
• garlic, spices, salt to taste.

Cooking:

1. For the sauce, fry a lot of chopped onions, grated carrots, add peeled chopped tomatoes or tomato paste. Pour in water or broth, leave to stew.
2. Toast the flour in a dry frying pan until light brown. Add sour cream or cream to it, stir quickly, pour into boiling tomato sauce. Stir, making sure the gravy has thickened.
3. Add salt, spices, chopped garlic.
4. Pepper cups fill with filling according to any of the recipes described above. Put them in a wide pan in one or two layers. Pour in the sauce.
5. Simmer over low heat for about one hour.

With sour cream sauce

Tomato peppers are a traditional, classic solution to this dish. Photos of such fruits often adorn recipe pages. For a variety of dishes in your family kitchen, try cooking stuffed peppers in sour cream sauce - a delicious variation on the usual food. Prepare the dish in the same way as the previous one, only replace the red sauce with white, sour cream. Below is a recipe for sour cream sauce.

Ingredients:

• onions - 3 pcs.;
• carrots - 2-3 pieces;
• mushrooms - 100 g;
• sour cream - 1 cup;
• salt and spices;
• water or broth - 0.5-1 l;
• vegetable oil - 30-50 g.

Cooking:

1. Fry finely chopped onions and carrots.
2. Add sour cream, salt, spices.
3. Pour in water or broth, add diced mushrooms.
4. Bring to a boil. The sauce for the dish is ready.
5. Stew stuffed fruits with it for about an hour.

Peppers stuffed with meat and rice for the winter

They are harvested in one of two ways: freezing or conservation. The first is preferable, it retains 100% of nutrients. Therefore, if you have a modern freezer, it is better to freeze stuffed peppers with minced meat for the winter. Choose meat at your discretion, add vegetables and mushrooms if desired, fill peppers. Peppers stuffed with meat and boiled rice in winter are like greetings from a sunny summer.

Ingredients:

• pepper blanks;
• homemade minced meat;
• rice, boiled until half cooked;
• carrots - optional.

Cooking:

1. Bathe peeled peppers in boiling water to soften them.
2. Mix rice with minced meat in a 1:1 ratio.
3. Add chopped onions, if desired - carrots.
4. Salt, add spices, stir thoroughly.
5. Fill the fruits with stuffing, freeze them.

Find out other recipes on how to cook delicious.

Video

How cute they are, so appetizing and very funny, I would say.

For this culinary masterpiece, you will need a small amount of sweet multi-colored bell peppers, but if you have a huge amount of them, then do not hesitate to make them

What do you think you can stuff peppers with? What fillings, what ingredients? The most common are minced meat and rice, which you will learn about today from this note.

Interesting! You can come up with a great variety of fillings, for example, make it with eggplant without meat, mushrooms, cabbage, vegetables, cottage cheese, cheese and eggs, buckwheat, without rice, etc.

By the way, you can make a preparation for the winter using your freezer, just clean the fresh washed dry fruits, remove the seeds and tails, place them in a bag and freeze, and then you can get it and cook something at any time.

You can make this dish at any time of the year, as long as there is pepper, rice and any meat. Minced meat of a mixed type is best suited: beef + pork, but in general you can take absolutely any, even from turkey or chicken.

Take this step-by-step option, bookmark the page and create!

We will need:

• minced meat - 400 g
• rice - 70-80 g
• Bulgarian sweet pepper - 6-9 pcs.
• carrots - 1-2 pcs.
• tomato paste - 2 tbsp
• sour cream - 2 tbsp
• garlic - 2 cloves
• salt and pepper to taste

Cooking method:

1. Take the right amount of rice and pour boiling water over it with hot water, move it aside for 10-15 minutes, cover it with a lid. If the rice is very dirty, then of course you should sort it out first.

Important! People often ask what kind of rice is needed for this dish? It is best to take round-grain rice, it is better in its taste or small, small for Japanese cuisine.

2. The next step is the peppers. You need to do the following work with them: wash under running cold water, and then cut the core in a circle with a knife, removing the bones and partitions.

Important! If you do not remove the partitions, bitterness may occur, keep this in mind.

3. Next, grate the carrots on a fine grater, chop the onion finely with a knife. Finely chop the garlic too with a kitchen knife. Pour vegetable oil into a frying pan, heat it up and then add chopped onion and garlic, stir. Fry until the onion turns golden.

Transfer vegetables to a plate and let cool slightly.

4. Now prepare the minced meat, if you have it frozen, then thaw it first at room temperature. Dip some of the fried vegetables into it - more than half, the other will go to another matter. Stir. Then strain the filled rice with water through a sieve or colander and send it here. Salt and pepper to taste.

5. Stuff the peppers with the finished filling. It should not be strongly tamped, as the rice will boil during the cooking process.

6. Take the pan and put the remaining fried vegetables on the bottom. Then, in a vertical position, set the peppers in a circle.

7. For a cool filling, you need tomato paste and sour cream, put these ingredients in a glass and mix together. Add black ground pepper, salt about 0.5 tsp - 1 tsp of salt, be guided by your taste. Pour water into it to make a whole glass of liquid, stir.

Important! Sour cream can be replaced with mayonnaise.

8. Pour the stuffed peppers with this mixture. Then take more water and pour over all the peppers until there is about 2-3 cm left to the edge.

9. Put on medium heat, cover with a lid and simmer from the moment of boiling for 40-45 minutes. 5 minutes before readiness, stick in a bay leaf and throw in a few peppercorns.

10. So what beautiful stewed peppers in sour cream, juicy and fragrant! It looks very nice, just delicious, you will lick your fingers!

Serve such gourmets with any side dish, for example, mashed potatoes or cook as a drink.

Stuffed peppers with minced meat and rice in a slow cooker

For a change, you can easily make this dish in a miracle helper called a slow cooker. I really like to cook in it, because it's quick, easy and fast. As they say, I stuffed everything in there and went to do my household chores.

Therefore, whoever has such an opportunity, use it more often for preparing various second and first courses.

We will need:

• large bell pepper - 4-6 pcs.
• onion - 1 pc.
• garlic - 4 cloves
• potatoes - 1 pc.
• rice - 3-4 tbsp
• carrots - 0.5 pcs.
• small zucchini - 1 pc.
• dill - bunch
• seasoning for minced meat - to taste
• chicken fillet - 400 g

Cooking method:

1. From these ingredients, namely chicken meat, raw potatoes, onions, fresh peeled carrots, garlic, peeled zucchini; twist everything through a meat grinder.

Chop the dill with a kitchen knife and add to it.

Salt, add seasoning for minced meat and mix everything thoroughly with your hands.

Maybe! You may be surprised that so many different ingredients go into this filling, but believe me, it turns out very tender and juicy, and also dietary, since chicken meat is considered a lean option.

2. The crucial moment is the stuffing of peppers. First, rinse them well, remove the middle and seeds, you can simply cut off the top, but do not throw it away, it will be a kind of lid, and for the table it will look like a beautiful decorative decoration, like a pepper with a surprise. Stuff the stuffing inside.

So, put the peppers in the multicooker bowl, pour about half of the peppers with water.

3. Now cover with a lid, select the "Extinguishing" mode for 40 minutes. And you can go do some other things.

4. What beautiful yellow duckies fried in a slow cooker with minced chicken and rice turned out. Serve them with a good mood and with sour cream, you can also with mayonnaise.

How to cook stuffed pepper halves with cheese in the oven

The next option is quite dietary and healthy, because absolutely everything is recommended to cook in the oven, and this dish is no exception. Cheese will be the highlight of this delicious gourmet.

We will need:

• bell pepper - 3 pcs.
• carrots - 1 pc.
• cheese - 200 g
• minced meat - 0.5 kg
• onion - 1 pc.
• greens to taste
• vegetable oil - 2-4 tbsp
• salt and pepper to taste

Cooking method:

1. The very first step is to prepare all the ingredients according to the list.

Finely chop the carrots and onions with a knife.

2. Send the chopped vegetables to the pan and fry them in vegetable oil. Fry until the onion becomes golden and the carrots are soft, sauté for 3-5 minutes, stirring occasionally.

4. Make boats from bell peppers, for this, cut each pepper in half, remove the tail, core and seeds. Put the filling inside, like in this photo. Put it like this, first minced meat, and then a rectangular piece of cheese, then minced meat again. The cheese should come out in the middle of the stuffing.

The consumption of cheese is this, 100 g goes to the middle, and the remaining 100 g to rub and decorate the peppers.

5. To make the peppers steam well, you can cover them if you have foil. Put in the oven preheated to 180 degrees for 20 minutes.

Important! You can not use foil, this is optional.

6. After the time has elapsed, sprinkle grated cheese on top. Place in the oven without foil for another 5 minutes to melt the cheese.

Important! You can bake not for 20 minutes, but for 30-40, be guided by your oven, and by what you prefer, crispy or soft peppers.

7. Such baked peppers with minced meat in the oven will turn out very appetizing and tempting.

Serve with any or potatoes. Happy discoveries!

Roasted peppers with minced meat and rice with gravy

Another cooking option, watch this YouTube video and with joy and ease you can diversify today's menu for lunch or dinner. There is one very interesting feature in this preparation, it is hidden in an unusual filling:

Stuffed peppers stuffed with minced meat, rice and carrots

You can prepare this festive dish right now, using these available ingredients. This option uses mushrooms, such as champignons, in principle, you can take any others, or not take them at all.

We will need:

• minced pork and beef - 500 g
• mushrooms - 4 pcs.
• rice - 70 g
• carrots - 1 pc.
• onion - 1 pc.
• tomatoes - 3 pcs.
• Bulgarian pepper - 4 pcs.
• salt and pepper to taste
• cheese - 150 g

Cooking method:

1. Start by preparing the filling, finely chop the onion and grate the carrot. Wash the rice, and then add all the ingredients to the minced meat. Stir. Salt and pepper.

Important! To make the minced meat juicy, pour half a glass of water into it and mix everything well.

Cut the mushrooms into small cubes, add to the minced meat.

2. Prepared peppers (they need to be washed, all the insides removed, and cut into halves-boats). Stuff with stuffing. Top with tomato circles. Put on a baking sheet or form greased with olive or vegetable oil.

Turn on the oven and bake for 40-50 minutes at a temperature of 180 degrees almost until done.

3. Then, at the end, remove and sprinkle with grated cheese. Then place back in the oven to melt the cheese.

4. What a bright and fragrant beauty the halves in the oven turned out. Cook with joy for your loved ones.

This dish can be a nice addition to any side dish, as well as act as a cold appetizer.

Peppers stuffed with vegetables - the most delicious recipe

Well, one more very interesting and unusual option can be made if you like vegetables very much, watch it right now in this short video.

That's all for me, I wish your peppers to be a success. This quick and very tasty dish, which absolutely everyone likes, will be any addition to any celebration or feast.

Hope it was helpful to you. See you all on this blog soon. Read me more often not only here, but also on the pages in contact in my group. All for now. See you later.

Second courses - recipes for every day

stuffed peppers with minced meat and rice recipe

16-17

1 hour 15 minutes

100 kcal

3 /5 (2 )

Stuffed peppers are very similar to the original Russian dish - cabbage rolls. Cooking stuffed peppers is not so difficult, the only trouble is that you have to spend more than an hour of your time on it. But I assure you, your spent time and effort will pay off in full!

The classic recipe for the most delicious stuffed peppers with meat and rice

Used kitchen appliances and utensils:

• cutting board;
• pan;
• meat grinder;

• wooden spatula for mixing;
• pot;
• garlic press.

List of ingredients used

For peppers

For sauce

Getting Started Cooking Stuffed Peppers

First stage

Second phase

1. Pour refined vegetable oil into a hot pan, which should cover the bottom of the pan by about 5 mm. We wait until the oil warms up well and pour our chopped onion into the pan. You should not turn down the fire, leave it at the maximum level so that the onion does not boil in boiling oil, but is well fried until golden brown.
   
   
2. While the onion is frying, you can start peeling the garlic. It is very easy to peel if you press it well with the side surface of the knife, after which the husk is easily separated from the garlic. Grind the garlic as finely as possible on a cutting board, or you can drive it through a garlic press. Do not forget to watch the onion, it must be periodically stirred with a wooden spatula.
   
   
3. As soon as you notice that the onions in the pan are gradually becoming golden in color - it's time to add chopped garlic! Mix the onion and garlic well with a wooden spatula so that they are evenly distributed among themselves in the pan. Fry for about one more minute, during which time the garlic will give its aroma and fry a little, but we still don’t need more.
   
   
4. Now it's time to spread the tomato dressing in the pan for our frying.
   
   

   I would like to note that not everyone has a seaming house, and even with tomato dressing. This is not a problem at all, since it can be replaced with one bell pepper and four tomatoes. They just need to be twisted in a meat grinder, after which this tomato dressing can be immediately sent to the pan with onions.

5. Mix the dressing well with onions, and also do not forget to reduce the heat a little to medium so that all the ingredients in the pan seem to be cooked in it.
   
   
6. While the entire contents of the pan are stewed, you can add a little black pepper and salt. Focus solely on your taste. Again, mix all the ingredients well in the pan and taste. Add a little more salt and pepper if needed.

   Also feel free to add any other spices you really like. It is possible that they will reveal the taste of this dish much wider, and also give it some peculiarity.

7. Fry onions with tomato dressing until thick, until most of the liquid has evaporated from the pan. Take the pan off the heat and start cooking the minced meat.
   
   

Second phase

Third stage

1. Wash bell peppers, cut off the cap from them and clean the seeds from the core.
   
   
2. We put a kettle of water to boil and proceed to stuffing sweet peppers. There is nothing difficult in this, we just put our minced meat in each pepper, but not too tight, because in the minced meat we have almost raw rice, which will swell during cooking and completely fill the pepper cavity. As always, it is most convenient to do this with your hands, but you can also use a teaspoon. We do this manipulation with all peppers.
   
   
3. We spread our stuffed peppers in a vertical position in a regular pan, after which we put the rest of the dressing with onions on top of them.
   
   
4. Now we need to pour boiled water from the kettle between the peppers installed in the pan. Pour in a thin stream almost to the edges of the pepper, do not go higher.
   
   
5. We put the pan with stuffed peppers on the maximum fire and cover the pan with a lid. We wait for the liquid to boil, after which we reduce the heat so that the liquid does not boil too much, but only gurgles slightly, and leave to cook for about half an hour.
   
   
6. After half an hour, remove the lid and try our stuffed peppers. Particular attention should be paid to the readiness of rice. If the rice does not seem ready enough to you, then cover the pan again with a lid and cook for another 10 minutes.
   
   
7. After the time has passed, we put our stuffed peppers on a large dish and take a sample!
   
   

By the way, this dish can be made many times tastier if you add a little sour cream to it, or better - sour cream sauce!

Recipe for sour cream sauce for stuffed bell peppers

This sauce is prepared in minutes, so you can prepare it while cooking the main dish, when there is a free minute. The main thing is that sour cream with mayonnaise should be fresh from the refrigerator, since this sauce is added cold.

Step-by-step recipe video for stuffed peppers with meat and rice

In this video, all the stages of preparing this dish are described in detail, you can use it as a cheat sheet right during cooking.

Stuffed peppers. Stuffed peppers recipe is very. DELICIOUS AND SIMPLE.

Stuffed peppers. Stuffed peppers recipe is very DELICIOUS AND SIMPLE. Recipe from April in the kitchen #AprilnaKitchen#
***************************************************************
Ingredients Stuffed Peppers Recipe:

Bulgarian pepper 15-17 pcs. medium size
Minced pork 500 gr. (meat to fat ratio 3:2)
Rice 300 gr.
Onion 2 medium size
Garlic 3-4 teeth
Tomato dressing 400 ml (or 4 tomatoes and 1 bell pepper)
Sunflower oil
Salt, pepper and other spices to your taste.
Stuffed peppers are very tasty.
*******************************************************************

Our Channel: https://www.youtube.com/channel/UCvS6KrTxgq0fNS4CRQD9LUg

Cake "Potato". Very fast and tasty
https://www.youtube.com/watch?v=BqqEM-to7tE

Lazy legs or Yozhkin rice. Legs with rice in the oven.
https://www.youtube.com/watch?v=5iaEyfAYfjk
********************************************************************

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Surely you will like it.

Whatever the ripe meaty pepper is stuffed with, the dish as a result is very tasty, juicy and appetizing. It goes especially well with minced meat. Such a treat will become a worthy guest even on the festive table. And preparing stuffed peppers with meat and rice is as simple as possible.

Stuffed peppers with meat and rice - a classic recipe

This version of the recipe can be called basic. It includes the following products: 6 sweet peppers of any color, 230 g of minced meat, onion, 70 g of round rice, 2 large spoons of tomato paste, salt, 320 g of low-fat sour cream, granulated garlic.

1. Rice is thoroughly washed with water, combined with minced meat and diced onion. The filling is salted to taste and sprinkled with dry garlic.
2. The top is cut off the peppers. You also need to remove the core.
3. A teaspoon of stuffing is laid inside the vegetables.
4. There should be some space left on top, as the cereal will boil during cooking.
5. In a saucepan, tomato paste with sour cream is well heated. The mass is salted.
6. Peppers are added to the sauce. If it turned out to be a little, you can add water so that the vegetables are completely immersed in the liquid.

A side dish is not required for this dish.

In the oven with boats

In this recipe, chicken fillet is taken for the filling. In addition to meat (850 g), will be used: 130 g of any hard cheese, onion, fleshy ripe tomato, 6 bell peppers, 2 large spoons of sour cream, salt, a pinch of Italian herbs.

1. Tomatoes are peeled and cut into small cubes together with onions. Fillet is crushed in the same way.
2. Sour cream, salt and seasonings are added to the ingredients. After thorough mixing, the filling is ready.
3. Peppers are washed, cut into two halves and get rid of seeds. Tails should be left untouched.
4. Vegetables are filled with stuffing and laid out on a baking sheet covered with oiled foil.
5. Cooked for half an hour in a hot oven.
6. Approximately 5 minutes before readiness, cheese is poured over the filling of peppers.
7. As soon as it melts, the dish can be served at the table.